Hai food lovers, I'll be in India for the next couple of months and don't think I would be able to post recipes regularly..I will start posting once I get back. Have fun...
Kani

Fish Puff

The food that I had at the Diwali party was awesome. It was catered by an Indian restaurant here in Haverfordwest. Fish puff was on the starter's menu and it was very yummy...It was definitely on my favorites' list for the day. Thought I should try it out some day! During a casual surfing session, I stumbled upon Ushanandini's food blog on curry puff recipe. It was exactly what I wanted to prepare, I immediately started working on the dish. When it came to deep frying the puffs, I realized that I was low on oil, so had to bake it instead. To my surprise, the puffs turned out really great. You can either deep fry or bake it; the choice is yours!



Fish Puffs

Ingredients:
For Wrapping:
Plain flour: 2 cups
Margarine: 2tsp
Water: as per requirement
Salt

For Stuffing:
Fish fillet (Salmon): 350gms
Potato: 1 large
Onion: 1 medium
Coriander leaves: 2tbsp
Red chilli powder: 1tsp
Garlic paste: 1tsp
Chat masala: 1/4tsp
Salt
Oil: 1tbsp

Method:
Outer covering preparation:
Add the margarine to the flour & rub in well. Then add salt. Mix well. Add water & knead to pliable dough. Keep aside for half an hour ( I left it for nearly 1-11/2hour).

Stuffing preparation:
Steam cook the fish. Mash it. Boil & mash the potato.
Heat oil in the pan add the finely chopped onion, saute' for sometime then add garlic paste, red chilli powder & salt. Saute' for sometime.
Sprinkle chat masala & finely chopped coriander leaves.Transfer it to a bowl along with fish &amp  potato. Mix everything together.

Take a lemon size dough & roll out into puris.
Grease the mould with oil.

Place the puri on the mould & place the stuffing on one half of the puri. Fold the mould & remove the excess dough.

 Arrange these prepared puffs on a greased foil. Pre-heat the oven to 200 degrees celsius & bake for 18-20 minutes.

 Keep a close watch on the puffs while baking. Once they turn golden brown remove it from the oven.
Serve hot with sauce of your choice.

Egg Curry with Ridgegourd

This dish is a rare combination of a vegetable with egg. This is a dish learnt from my MIL. It's easy to prepare & tastes great. Goes well with steamed rice or any Indian bread varieties.

Egg Curry with Ridgegourd

Ingredients:
Ridgegourd: 1
Eggs: 3
Onion: 1 medium
Tomato: 1 small
Red chilli powder: 1/2tsp
Jeera/Cumin powder: 1/4tsp
Turmeric powder: a pinch
Salt
Oil: 1tsp

Method:
Peel, finely chop the ridgegourd.
Heat oil in the pan add the finely chopped onion& finely chopped tomato. Saute' for sometime then add the ridgegourd.
Saute' for sometime. Add the red chilli powder, cumin powder & salt. Add water & cook till rigdegourd is done.
Then add the eggs & keep stirring till the eggs are cooked.
Serve hot.

Bengal Chickpeas Potato Curry

Bengal Chickpeas  Potato Curry

Ingredients:
Bengal gram (Kala channa): 1 cup
Potato: 2 medium
Onion: 1 medium
Tomato: 1
Fennel seeds: 1/2tsp
Cinnamon: 1" piece
Cloves: 2
Red chilli powder: 1tsp
Coriander powder: 1tsp
Turmeric powder: 1/4tsp
Cumin powder: 1/2tsp
Black pepperpowder: 1/2 tsp
Garlic paste: 1tsp
Salt
Oil: 2tsp

Method:
Soak the bengal chickpeas overnight. Cook in a pressure cooker until done.
Peel & dice the potatoes. Chop the tomato.
Grind the onion & garlic paste to a smooth paste.
Heat oil in a pan add the whole spices & allow it to crackle.
Add the diced potato & the tomato. Saute' well.
Add the red chilli powder, coriander powder, turmeric powder, cumin powder, black pepper powder & salt. Saute' well.
Add the onion, garlic paste. Saute' for sometime.
Then add the cooked bengal chickpeas & add a cup of water. Cook till it gets the required consistency.
Serve hot with steamed rice.

Fish Coconut Curry

Fish coconut curry


Ingredients:
Fish (I used salmon fillet): 300gms
Onion: 2 medium size
Garlic paste: 1tsp
Ginger paste: 3/4tsp
Green chillies: 2-3
Turmeric powder: 1/4tsp
Lemon juice: 1tbsp
Curry leaves: 4-5
Cinnamon: 1 inch piece
Cloves: 2
Red chilli powder: 1tsp
Coriander powder: 11/2tsp
Coconut milk (I used canned coconut milk): 400ml
Salt
Oil: 2tbsp

Method:
Clean, debone & cut the fish into small pieces.
Grind garlic paste, ginger paste ,green chillies, turmeric powder, lemon juice & salt.
Marinate the fish pieces in the ground paste & refrigerate for 1 hour.
Heat oil in a pan add the whole spice & stir fry, then add the finely chopped onion & saute' for 3 minutes.
Add the curry leaves.
Add red chilli powder, coriander powder & mix well.
Add the marinated fish pieces & saute' for 2 minutes.
Pour in the coconut milk  & add salt. Close with a lid & cook for 10-15 minutes.
Serve hot with cooked rice.

Banana Pepper Sesame Gravy

 This is a spicy gravy. Learnt from my friend.

Banana Pepper Sesame Gravy

Ingredients:
Banana pepper: 5
Sesame seeds (White til): 2tbsp
Grated coconut or desiccated coconut : 2tbsp
Peanuts: 2tbsp
Mustard seeds: 1/4tsp
Jeera/Cumin seeds: 1/4tsp
Curry leaves: 5-8 (I had run out of curry leaves, did not use them)
Salt
Oil: 2tsp

Method:
Dry roast the sesame seeds, grated coconut & peanuts.
Grind to a smooth powder.
Wash the banana pepper, make a nick in the centre & remove the seeds.
Heat oil in a pan add the banana pepper & fry for sometime. Remove & keep aside.
In the same pan add mustard seeds, jeera seeds & curry leaves.
Add the fried banana pepper, the ground powder & salt.
Add water & cook for sometime.
Serve hot with chapathis.

Potato Stew

Potato stew

Ingredients:
Potato: 5 medium
Onion: 1 medium
Coconut milk: 1can (400ml)
Green chillies: 2-3
Ginger (finely chopped): 2tsp

For seasoning:
Cinnamon: 1/2" piece
Bay leaf : 1

Method:
Peel & finely chop the potato & the onion.
In a pressure cooker add finely chopped potato, onion, green chillies, ginger, half of  the coconut milk, the same amount of water (if using freshly extracted coconut milk use the 2nd extract) & salt.
Cook for 3 whistles in the pressure cooker.
Season with bay leaf & cinnamon in 1tsp of ghee or coconut oil.
Serve hot with steamed rice.