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.

Rice Flour Chicken Curry

Rice Flour Chicken Curry

Ingredients:
Chicken thighs: 4
Rice flour: 3tbsp
Onion: 1 medium
Ginger paste: 1tsp
Garlic paste: 1tsp
Green chillies: 3-4
Cayenne pepper powder: 11/2tsp
Lemon juice: 1tbsp
Cloves: 2
Cinnamon: 1" piece
Fennel seeds: 1/4tsp
Big cardamom: 1
Oil: 2tbsp
Salt

Method:
Clean the chicken thighs.
Grind the onion, garlic paste, ginger paste, green chillies, lemon juice & salt.
Marinate the chicken pieces in the above ground paste preferably in the fridge for 2-3 hours.
Heat oil in a pan add the cloves, cinnamon, fennel seeds & big cardamom.
Add the marinated chicken along with the marinade.
Cook on high heat till the outside of the chicken is done. Then add the cayenne pepper powder, rice flour dissolved in 1 cup of water.
Cook till the chicken is done & the required consistency of the curry is obtained.
Serve hot with steamed rice or chapathis.

Onion Tomato Chutney

This is a very easy & simple chutney. I am posting it for my future reference.


Onion Tomato Chutney

Ingredients:
Onion: 1 medium
Tomato: 1
Coriander leaves: 2-3 sprigs
Mint/Pudina: 10-15 leaves
Green chillies: 3
Curry leaves (optional): 5
Urad dal: 1tsp
Channa dal: 1tsp
Oil: 1tsp
Salt

Method:
Heat oil in a pan add urad dal, channa dal allow it to crackle then add all the other ingredients & saute' for sometime.
Cool it & grind to a smooth paste.

Chicken Biryani with a Difference

This is the way my mom prepares biryani. She cooks the chicken in coconut milk & uses the stock or the masala water as I call it to cook the rice.
It tastes awesome.

Chicken Biryani with a Difference

Ingredients:
Chicken: 500gms
Basmathi rice: 2 cups
Garlic paste: 2tbsp
Ginger paste: 1tbsp
Red chilli powder: 2tsp
Coriander powder: 31/2tsp
Cumin powder: 1/2tsp
Black pepper powder: 1/2tsp
Turmeric powder: 1/4tsp
Coconut milk: 1 cup
Salt
Onion: 2 medium size
Mint/Pudina: 3tbsp
Cloves: 4
Cinnamon: 2 pieces of 1" each
Cardamom: 2
Dried Flower Pods (Marati Mokku): 2
Fennel seeds: 1/2tsp
Staranise: 2
Bay leaf: 1
Green chillies: 4
Oil: 4tbsp
Ghee: 1tbsp

Method:
In a pressure cooker add the cleaned chicken pieces, salt (required for the rice should be added now), turmeric powder,
red chilli powder, coriander powder, cumin powder, black pepper powder, garlic paste, ginger paste, coconut milk (2nd extract, just the consistency of buttermilk) & 1 cup of water.
After putting weight, cook for 5 minutes. Switch off the hob. Rest it for 10 minutes & then open the cooker. Reserve the stock (masala water) & the cooked chicken pieces.

In a pressure pan add the oil & ghee then add the whole spices, allow it to crackle.

Add the onion chopped lengthwise, add a little bit of salt required for saute'ing the onion. Saute' till the onion becomes golden brown.
Add the mint leaves & give a stir. Then add the slit green chillies. Saute' for sometime.
Add the washed rice, saute' till the rice turns translucent. Then add the stock. If the stock is not double the amount of rice then add water to make it double.
Cook till the rice is 3/4th cooked then add the chicken pieces, close with a lid. Simmer & allow it to cook for 10 minutes with the weight on.
Rest it for 10 minutes. Serve hot with raita.

Tips:
How to extract coconut milk?
Grate 1/2 coconut & grind it. Put the ground paste in a sieve & the milk extracted is the first extract.
Add water to the  ground coconut & grind again. The milk extracted from this makes the second extract.

Sprouted Moong Beans Dosa

Sprouted Moong Beans Dosa

Ingredients:
Sprouted moong beans: 1 cup
Rice: 1/2 cup
Red chillies: 2 (add more if u like spicy)
Fennel seeds: 1/2tsp
Onion: 1 medium
Coriander leaves: 2tbsp
Salt
Oil: for smearing

Method:
Soak rice for half an hour & grind to a smooth batter by adding water. Grind the sprouted moong beans, red chillies & fennel seeds to a smooth batter by adding water.
It should be of dosa batter consistency.
Take out the required amount of batter & add the finely chopped onion, coriander leaves & salt. Heat the non-stick skillet smear with oil, spread a ladleful of batter.
Cook & flip the dosa. Cook the other side as well.
Serve hot with chutney of your choice.

Tips:
Refrigerate the remaining batter & use within 2-3 days.
How to sprout the beans?
Soak the moong beans overnight. Drain the water the next day morning. Cover the soaked moong beans with a tight lid & keep aside for 24 hours.

Mutton Balls in Gravy (Kola Urundai Kozhambu)

This dish is a combination of my MIL's preparation & Khana Khazana fame Sanjeev kapoor's preparation.

Mutton Balls in Gravy (Kola Urundai Kozhambu)

Ingredients:
Mutton mince: 500gms
Onion:4 medium
Tomato: 2 medium
Egg: 1
Tamarind: lemon size
Coriander leaves: 3tbsp
Red chilli powder: 1tsp
Turmeric powder: 1/4tsp
Salt
Oil: 5tbsp

For masala paste:
Poppy seeds: 2tsp
Garlic paste: 2tsp
Green chillies: 4
Grated coconut: 6tbsp

For masala powder:
Peppercorns: 10
Roasted gram: 1 cup
Coriander seeds: 2tbsp
Cinnamon: 1" piece
Cloves: 2
Star anise: 1
Cardamom: 2
Fennel seeds: 1/2tsp

Method:
Clean the mutton mince, add the egg & mix well.
Finely chop one onion.
Roughly chop the remaining onions. Reserve 1/4th of the roughly chopped onion. Grind remaining onion with tomato.
Soak poppy seeds in warm water. Grind with garlic, green chillies & grated coconut to a smooth paste.
Soak tamarind in 1 cup water.
Dry roast the whole spices except roasted gram & grind to a fine powder.
Add half the masala paste & half the masala powder to the mutton mince. Mix well.
Add the finely chopped onion, finely chopped coriander, turmeric powder, 1/2 the red chilli powder & salt to the mutton mince. Mix well again.
Marinate the mutton mince in the refrigerator for 1 hour.
Wet your palms & make lemon size balls with the mutton mince.

Heat oil in a wide, shallow pan add the reserved onion & saute' well. Then add the onion, tomato paste. Saute' for sometime.
Add salt, the remaining red chilli powder, the remaining masala paste & then add the tamarind extract. Allow to cook for sometime.
Add the remaining masala powder & simmer for a couple of minutes. Add water if required.
Gently slide in the mutton balls, cover with a lid & cook on low heat for 15-20 minutes.
Garnish with finely chopped coriander leaves & serve with steamed rice.

Vegetable Pasta in White Sauce

Vegetable pasta in white sauce

Ingredients:
Pasta (Tortiglioni): 30
Carrot:1/2
Courgette (Zucchini): 1/2
Green bell pepper: 1/2
Peas (frozen): 1/2 cup
Sweetcorn (frozen): 1/4 cup
Onion: 1 medium
Tomato (optional): 1/2
Coriander leaves/ Flat leaf parsley: 2tsp
Margarine/Butter: 2tbsp
Salt
Black pepper powder: 1tsp

For white sauce:
Margarine/Butter: 1tbsp
Plain flour: 3tbsp
Milk: 11/2 cups
Salt
White pepper powder: 1tsp

Method:
Heat margarine in a pan add the finely chopped onion, saute' till golden brown.
Add the finely diced vegetables & saute' till tender. Season with salt & pepper powder.
Cook the pasta as per the packet instructions. Drain & keep aside.

White sauce preparation:
Heat margarine, add the plain flour & mix well.
Take off heat, add enough milk to make a smooth paste. Then add the remaining milk & return to heat.
Keep stirring to prevent lump formation.
Season with salt & pepper powder.
Take off heat.
Mix the pasta with vegetables & the white sauce. Garnish with flat leaf parsley ( I used coriander) & serve hot.

Paneer Pistachio Gravy

Paneer Pistachio Gravy

Ingredients:
Paneer: 250gms
Pista: 8-10 (soaked in water)
Cashewnut: 5-8
Poppy seeds: 1tsp
Cardamom: 3
Cinnamon:1/2 inch
Milk: 100 ml
Onion: 1 large
Tomato: 3 medium
Garlic paste: 11/2tsp
Ginger paste: 1tsp
Green chillies: 3
Red chilli powder: 1tsp
Coriander powder: 11/2tsp
Paprika: 1/2tsp
Salt
Sugar: 1/4tsp
Oil: 2tsp
Ghee: 2tsp

Method:
Heat oil in a pan, add the finely chopped onion, tomato, garlic & ginger paste. Saute' till  it becomes mashy.
Cool & grind it with half a cup of water. Soak the pistachios in warm water & peel the skin.
Soak the pistachios, cashewnuts, cinnamon, poppy seeds & cardamom in milk.
Grind the soaked ingredients along with  milk to a smooth paste.
Heat ghee in a pan, add onion tomato paste (be careful it will splatter).
Saute' for sometime. Keep stirring to avoid sticking to the pan.
Add red chilli powder, coriander powder, salt & paprika powder.
Add the pistachios paste. Saute' for sometime.
Adjust the consistency of the gravy by adding some milk or water.
Add the finely chopped green chillies, paneer pieces & sugar. Cook for 2-3 more minutes.
Serve hot with chapathis.

Potato Peas Paratha

Potato Peas Stuffed Paratha

Ingredients:
For Stuffing:
Potato: 4 medium
Peas: 1 cup
Onion: 11/2 medium
Red chilli powder: 1tsp
Coriander powder: 1tsp
Turmeric powder: a pinch
Salt
Oil: 1tsp

For Paratha:
Wheat flour: 2 cups
Water: 11/4 cup or slightly more

Method:
Boil  the potatoes. Cook the peas ( I used frozen peas & cooked in microwave for 10 minutes).
Cool it. Mash  the potatoes & peas.
Knead the dough for the paratha & allow it to rest for half an hour.
Heat oil in a pan, add finely chopped onion, saute' for sometime.
Add  red chilli powder, coriander powder, turmeric powder & salt.
Cook for sometime. Then add the mashed potato & peas. Mix well & cook for sometime.
Allow it to cool down. Make balls.
Divide the dough into equal portions. Roll into thick chapathis; place the stuffing in the centre. Close & seal them.
Roll them out into parathas.
Fry them on both sides, apply little bit of oil.
Serve hot with raita or side dish of your choice.

Prawn Biryani

Prawn Biryani

Ingredients:
Prawn (Raw & fresh): 300gms
Rice: 11/2 cups
Fennel seeds: 1/4tsp
Cloves: 2
Cinnamon: 1/2'' piece
Green cardamom: 2
Star anise: 1
Bay leaf: 1
Mint/Pudina: 8-10 leaves
Onion: 1 big
Green chillies: 2-3
Garlic paste: 1tsp
Ginger paste: 1tsp
Turmeric powder: a pinch
Red chilli powder: 1tsp
Coriander powder: 2tsp
Oil: 5tbsp
Salt

Method:
Clean & marinate the prawns in garlic, ginger paste, red chilli powder, coriander powder, turmeric powder & salt. Keep aside for half an hour.
In a pressure cooker add 5tbsp of oil, add the fennel seeds, cloves, cinnamon, star anise, bay leaf & cardamom. Let it crackle.
Cut the onion lengthwise. Make a nick in the green chillies. Add the onion, mint & green chillies. Saute' till the onion becomes golden brown.
Add the rice & salt (amount required for the rice). Saute' till the rice changes slightly opaque. Add 3 cups of water. Mix well. Close with a lid & allow the rice to cook.
When the rice is 3/4th cooked & the water is almost absorbed, add the marinated prawn. Mix well.
Close the pressure cooker & simmer. Put on the weight & allow to cook for 10 minutes.
Take off heat. Rest it for 10 minutes.
Garnish with finely chopped coriander leaves & serve hot with raita.

Baked Green Fish (Fish Hariyali)

I left my son at the nursery today & sat in front of the tele watching my favorite food channel. Usually my hubby and I will be forced to watch one of my son's favorite channels, the obvious cartoons, but today was an exception. I saw this recipe and did a couple of modifications to suit my palate. Pomfret was used in the original recipe, but I used Salmon instead, since it is not available here. It turned out very yummy. Give it a try & it will surely make your day a great one.

Baked Green Fish

Ingredients:
Salmon fillets: 350gms
Coriander leaves: 10 sprigs
Mint leaves: 10-12 leaves
Ginger paste: 1tsp
Garlic paste: 1tsp
Onion paste: 2tbsp
Curd: 2tbsp
Green chillies: 2
Lemon juice: 2tbsp
Oil: 2tsp
Salt

Method:
Grind all the ingredients together except fish.
Marinate the cleaned fish fillet in it preferably in the fridge for 2-3 hrs.

In a baking dish put a foil, grease it & arrange the  marinated fish pieces.

 Bake in a pre-heated oven at 160 degree celsius for 15-20 minutes.
I used the remaining marinade for preparing a gravy.

Honey Dew Melon Milk Shake

My little one loves strawberries & honey dew melons. I tried a milk shake and it turned out very good. Even my friend's little daughter who had come by loved this shake. They both finished it off in no time.


Honey Dew Melon Milk Shake

Ingredients:
Honey dew melon: Quarter portion
Milk: 1/2cup
Sugar: As per taste

Method:
Peel the skin off the melon. Cut into cubes.
Add all the ingredients in a blender & blend it.

Tips:
Use only the fleshy white portion of the fruit. The portion very close to the skin gives a bitter taste.

Egg Puff

This has been on my "To-Do" list for quite some time. I had bought the puff pastry sheets & it was in the freezer. When my Sister-in-law had a get together at her place, I casually asked her what she had planned for the starter & she told me that egg puffs was the starter. I suddenly felt the urge to try it out. So prepared it right away. Her egg puffs & mushroom masala were the winners of the day & so were mine.

Egg puffs (Can make 6 puffs from 1 puff pastry sheet)

Ingredients:
Eggs: 3
Onion: 1 large
Tomato: 1 medium
Red chilli powder: 1tsp
Coriander powder: 11/2tsp
Turmeric powder: 1/4tsp
Garam masala: 1/4tsp
Garlic paste: 1tsp
Ginger paste: 1/2tsp
Coriander leaves: 4tbsp
Salt
Oil: 1tbsp

For wrapping:
Puff pastry sheet: 1 (I used Jus-Rol)
Beaten egg: 1

Method:
Boil the eggs. Cut them into halves.
Finely chop the onion & tomato.
Heat oil in a pan add the onion, saute' for sometime. Then add the chopped tomato. Saute' then add the garlic & ginger paste.
Saute' well till the raw smell of garlic goes. Then add the red chilli powder, coriander powder, turmeric powder & salt. Then add the finely chopped coriander leaves.
Unroll the puff pastry sheet on to a worktop.

  Place a small amount of the cooked masala on the pastry sheet in the centre.

Place the  egg over the masala.

 Place some more masala over the egg & also around the egg. Make sure to leave 2cms clear off the edges.

Cut the pastry sheet & fold it.

Seal the edges using beaten egg.
Glaze the puff with the beaten egg.
Preheat the oven to 200 degrees Celsius.
Place the puffs on a greased foil & bake for 20 minutes.

Bread Egg Toast

When I got up in the morning I was half an hour late. To my bad luck I had run out of idli dough as well.  This "easy" bread toast came to my mind. I prepared it as soon as possible.
My amma (mother) used to prepare this on sundays because it's a holiday, everyone use to get up late & hurry her up for breakfast. I call it "Bombay Toast".
I'm  not sure why it's called by that name, but I really enjoy each time it is prepared.

Bread Egg Toast

Ingredients:
Thick bread slices: 4
Eggs: 2
Black pepper powder: 1tsp
Turmeric powder: a pinch
Salt
Oil: 1/2tsp

Method:
Whisk all the ingredients except the bread slices in a shallow, wide pan.
Dip the bread slice in the mix one at a time & cook on a non stick pan.
Turn the bread slice with a spatula & cook the other side as well.
Serve hot with a cup of coffee.

Tips:
Sweet version of the dish :- Whisk eggs, sugar & milk. Dip the bread slices (use milk or sweet loaf) in the mix & toast them.