KOKUM FISH CURRY


This is a tangy black curry and tastes good with

fish fillets,or fish with less bones.

I made this recipe with sting ray cubes.

This recipe is akin to the Srilankan Ambulthiyal

I have posted before .

This is good to serve with rice,rotis,side dish for

stringhoppers or even bread .The same recipe

can be made with meat too.So do try and let me

know your comments.

INGREDIENTS

500 gm fish

3 pieces kokum ( soaked in warm water)

10 cloves garlic

2 onions sliced

2-3 green chillies

1 inch ginger chopped

1 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cumin seed powder

1/2 coconut grated

1 tbsp rice

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds ( optional)

Curry leaves

Salt to taste

METHOD

First roast the chilli powder,coriander

powder,coconut and rice,in 1 tbsp oil till the

rice turns brown on medium flame

•Grind to a paste with the soaked kokum and

set aside.

• Heat oil in a clay pot ( love to cook in clay pots

😍)add mustard seeds,fenugreek seeds,curry

leaves.

•Next add onions,garlic,green chillies and sauté

till onion turns pink.

•Add the fish and cook for just 2-3 minutes.

•Add a little water,rest of the spices and the

kokum paste and cook for another 10 minutes

on a slow fire .Remove from fire.

Note :You could fry fish cubes separately

and add to this gravy .

https://calinskitchen.com/2019/10/26/sri-lankan-ambulthiyal/

Link to ‘Srilankan Ambulthiyal’👆🏻

LOTUS STEM SALAD


Lotus stem an aquatic plant,has many essential

vitamins and minerals.

It helps to prevent viral infections,and boosts

the Immunity system .

Considered to be a great source of VitaminC,

aids in the production of red blood cells .

This root vegetable can be made with curries,

mainly fish.Here’s the link to the fish curry.

https://calinskitchen.wordpress.com/2019/09/14/kashmiri-fish-nlotus-stem-curry/?preview=true

Stir fries made with tiny prawns,or maldive

fish is a favourite and a frequent dish in Asian

cuisines .

Today’s recipe is a salad with fried lotus stems .

Now to the recipe now

INGREDIENTS

3-4 stems lotus stems ( peeled and sliced thin)

2 onions sliced thin

2 green chillies sliced

2 tomatoes sliced thin

Pepper and salt to taste

Juice of 1 lime

1/2 tsp chilli flakes

To marinade the stems

1 tsp chilli powder

1/2 tsp turmeric powder

Salt

Oil for frying

METHOD

First marinade the stems for few minutes.

•Fry till golden brown and set aside .

•Mix the rest of the ingredients in another

bowl,and add the fried lotus stems .

Mix well,serve .

A good side dish with rice!

CHICKEN FALAFEL IN CURD


This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

PEPPER CHICKEN PALANDY


Chicken palandy recipe is extracted from the

Lankan cuisines.Today’s recipe is my version of

the same .

Check my previous post of another version-https://calinskitchen.com/2020/05/28/chicken-palandy/

This recipe is made with strips of chicken fried/

grilled/baked.

You can transform leftover chicken,to an

amazing dish like this .

This dish can be used for wraps,kothu parota,

or served as a side dish with rotis and rice.

Tip : Whenever you make any stir fry pepper dishes ,always add the coarse pepper powder at the end.

To the recipe now

INGREDIENTS

400-500 gm chicken strips marinaded in 1 tsp chilli powder and salt

2-3 sliced onions

2 green chillies slit

1 tsp minced garlic

1 tsp chilli flakes

1 tsp cumin seed powder

1 tbsp coarsely ground pepper powder

1 tbsp curd

1 tsp vinegar/ lime

Few curry leaves

1 stick cinnamon

2-3 eggs

Oil for frying

Salt to taste

METHOD

Fry the marinaded chicken till golden brown

and set aside.

Take 2-3 tbsp from the fried oil and heat.

Fry the onions,with cinnamon till light brown .

Add garlic,green chillies,and the rest of the

ingredients except pepper and eggs.

Shove the chicken to a side and add eggs to the

other side.

Now mix all together ,and lastly add the pepper

powder.

Remove from fire .

SWEET POTATO FRIES


Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

FALAFEL STUFFED MUSHROOM


This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .

TAMARIND,GINGER CAPSICUM CHUTNEY


When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

PRAWN ‘N’PANEER STUFFED PEPPERS


Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

LADIES FINGER CRISPIES


These are amazing to be served hot,as a side

dish with rice, especially with a vegan meal .

Ladies finger has to be cut into strips dipped in

batter and fried crisp.

If you are in a hurried mode , you could add

the ingredients listed for batter directly into the

cut vegetable and sprinkle a little water,and fry

I did the same hurried mode method 😀.

Those who do not like this vegetable will love it

this way,so do try this and post your comments.

INGREDIENTS

200 gm ladies finger cut into strips

1/2 cup gram flour

1 tbsp rice flour

1 tsp flour

1 tsp amchur powder

1/2 tsp cummin seed powder

1 tsp chilli powder

Salt to taste

METHOD

Wash and cut the vegetable into strips.

Mix the ingredients in a bowl with salt .

Mix into the cut vegetable till well coated .

Sprinkle a little water if needed .

Fry in oil (shallow / deep ) till crisp.

GREEN GRILLED GHEE CHICKEN


This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

SQUID FRY


Squid in seafood is good source of protein and

good cholesterol . Deep frying increases the bad

cholesterol levels,like fried calamari . When

cooked or baked the effects are vice-versa.So do

your check before cooking . Once in a way

having dishes like this is no sin,but considering

healthattacks it’s best to give prominence to

what you put on the table .

This recipe is boiled and stir fried with less oil.

An excellent side dish for any meal !

To the recipe now

INGREDIENTS

500 gm cleaned and cut squid

2 onions sliced

2-3 tomatoes

1/4 of a coconut

A little tamarind soaked in water ( size of

gooseberry) or kokum or vinegar

1 tbsp chilli powder

3/4 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp coarsely ground pepper

1 tsp cummin seed powder

1/2 tsp garam masala

1 tsp ginger garlic paste

Curry leaves

Salt to taste

2 tbsp coconut oil + a little butter or ghee

1 tsp rice flour ( to thicken )

1 tsp chilli powder (for cooking in pressure )

METHOD

•First cook the squid with 1 tsp chilli powder

and salt in a pressure cooker for 2 whistles.

•Allow the steam to release on it’s own.

•Heat oil in a kadai add curry leaves and

onions and sauté till light brown.

•Grind the tomato,tamarind and coconut

together,and add to the onions .

•Add in the rest of the spices and cook till oil

starts to separate .

•Add the cooked and strained squid ( reserve a

cup of the liquid ) and mix well.

•Next add the reserved stock with rice flour

and cook till thick mixing at intervals .

•Finally add a tsp of ghee or butter and remove

from fire .

Garnish with kasuri methi or curry leaves

•Serve!

SWEET ‘N’ SOUR BABY CORN


Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

APPLE CURRY


Boiled apple has numerous health benefits.

Keeping this in mind thought to make a curry

with the fruit.

We make fruit curries like mango curry,

ambarella ( Asian fruit)or June plum curries .

All these curries are suggested healthy , and in

addition to this you could try making apple

curry .

Pointing to a few health benefits of boiled apple

•Boosts immunity against cold and flu

•Lowers acidity,reduces inflammation

•Good for diabetic patients ……

So,do try this recipe and post in your comments

and suggestions!

INGREDIENTS

3-4 apples ( cored and cut into 4 )

6-8 cloves garlic

Small strip of rampe( pandan leaf)/lemon grass

1/2 tsp mustard

1/2 tsp fenugreek seeds

1-2 dry chillies

Few curry leaves

1/2 tsp peppercorns

1 tsp chilli powder

1 tsp Kashmiri chilli powder

2 tsp coriander powder

1 piece cinnamon

1/4 tsp garam masala powder

1 cup coconut milk

1/2 cup tamarind water / 2 tbsp vinegar

1 tsp sugar

2 tbsp coconut oil / any oil you use

salt to taste

Few curry leaves

METHOD

•Heat oil ,add cinnamon,rampe,mustard,

fenugreek, dry chillies

•Next add the Kashmiri chilli powder and salt .

•Immediately add the cut apples and garlic and

sauté for 5 minutes.

•Next add the rest of the spice powders,and

mix.

•Add tamarind water,sugar and cook till apples

are soft .

•Add coconut milk and cook further on a low

flame for few minutes .

•Curry should be thick

•Can be served with rice .

GINGER-MINT TOMATO JAM


This is a jam to be served with biriyani,or any

type of rice . After I innovated and tasted this

recipe only ,I thought it could be served with

even samosas, or used as a spread for wraps

or sandwiches.

I used to make this jam with tomatoes

alone,but today I wanted to make something

different.

So started with mint,ginger,and jaggery

( vellam) .

You could use brown sugar,country

sugar,or even sugar . Believe me your tastebuds

will have a feast.Awesome taste!

The ingredients are suited best for digestion!

To the recipe now

INGREDIENTS

4-5 tomatoes blanched,skin removed

A handful of mint leaves

2 -3 inch piece ginger

3/4 -1 cup vellam/ jaggery

Few cashewnuts

2-3 dates chopped

1 tsp Kashmiri chilli powder

1/4 tsp cardamon powder

1 tbsp ghee/butter

Salt to taste

METHOD

First grind the blanched tomatoes,ginger and

mint to a paste.

Heat ghee in a pan,add cashews,dates.

Sauté till cashews are light brown.

Add the paste with the rest of the ingredients,

and cook till thick .

This can be stored for a few days .Can be stored

in the fridge for more than a week.

Do try this recipe ,and post in your comments!

RAJMA KOFTA PEPPER CURRY


This is an awesome recipe to be served with

rice or rotis .Kidney beans or Rajma has loads

of proteins and many nutrients.

The same kidney beans may create anti-

nutrients if not cooked properly. Any type of

kidney beans has to be soaked overnight or 5-6

hours.When it comes to cooking ,it’s best done

in a pressure cooker .

Now to the recipe .

INGREDIENT

For kofta

1 cup rajma ( soaked overnight and cooked)

1/2 cup breadcrumbs

1 tsp chilli paste

1/2 tsp ginger garlic paste

Salt to taste

Oil for frying

METHOD

Blend the rajma coarse in a mixer,and mix with

the rest of the ingredients,and make koftas

( slightly flattened to shallow fry).

Shallow fry till golden brown and set aside.

For the gravy

INGREDIENTS

2 onions chopped fine

1 tsp ginger- garlic paste

2 green chillies slit

1 tomato chopped

1/4 tsp chilli powder

1/2 -3-4 tbsp pepper powder

1 tsp cumin powder

1/4 tsp.turmeric powder

1 tsp saunf powder ( perumjeeragam)

1 tbsp coriander powder

1 tsp amchur powder

1 tsp garam masala powder

1 cup thick coconut milk or cream

1/2 tsp mustard seeds

Few curry leaves

Salt to taste

METHOD

Heat 1 tbsp oil ( from the fried oil).

Add mustard seeds,curry leaves and cinnamon.

Add onions and sauté till translucent.

Next add the tomato,ginger garlic paste,salt ,

turmeric and cook till tomato is soft and well

blended.

Next add the rest of the spices and sauté for 2-3

minutes.

Finally add the coconut milk and allow to reach

a boil .

Add the fried koftas and simmer for 10 minutes

Garnish with coriander leaves or methi leaves

and remove from fire .