10 décembre 2009
Cabbage Pulav
Cabbage Pulav
Ingredients
2 green chillies
A piece of ginger
4 cloves of garlic
3 cups cooked Basmati rice
150g cabbage ( thinly sliced)
1 cup cooked green peas (optional)
2 onions (chopped)
2 tomatoes (chopped)
1 tbsp coriander powder
1 tbsp fennel seeds
1/2 tsp turmeric powder
Salt to taste
Coriander leaves
2 tbsp ghee / oil
Method
Blend first three ingredients in a mixer & keep aside
Heat the oil/ ghee in a frying pan.
Add the chopped onions & fry till light golden brown.
Then add blended mixture, turmeric, coriander powder, salt & crushed fennel seeds.
Fry for a while & then add the choped tomatoes along with water.
When the tomatoes are cooked , add cabbage.
Cover & cook for a while.
When the cabbage is cooked, add the cooked peas.
Then add cooked rice & toss gently.
Garnish with coriander leaves & garam masala.
04 décembre 2009
Crispy Butterfly Shrimp
Crispy Butterfly Shrimp
Ingredients
500g prawns ( fresh/frozen)
1 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste
Curry leaves (chopped)
2 eggs
3 tbsp cornflour
Bread crumbs
Oil for frying
Method
Shell, devein and wash prawns using salt and turmeric.
It you want to make butterflies, leave the tail.
With a sharp knife cut upto the tail,wide open with your hands & flat them on a plate.
Mix first 4 ingredients & keep in the refrigerator for 5 hours.
Beat eggs along with cornflour & chopped curry leaves.
Take a shrimp, dip in beaten egg & roll in bread crumbs.
Dip once more in egg & roll in crumbs.
Repeat the same with other prawns
Deep fry them in a pan or in deep fryer.
Remove using a slotted spoon & drain on a kitchen paper.
Serve these crispy shrimps as a starter with a dipping sauce.
30 novembre 2009
Pork Vindaloo - A Goan Dish
Pork Vindaloo
Ingredients
1 tsp cumin seeds
3 cloves
1/2 tsp black pepper corns
***
4 garlic cloves
A piece of ginger
1 tbsp vineger
***
1/2 kg pork (cut in cubes)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp salt
***
2 onions (chopped)
2 potatoes (cubed)
1 tbsp tomato sauce
1 bay leaf
A piece of cinnamon
Oil for frying
Coriander leaves / Curry leaves
Method
Dry roast first three ingredients & grind to a fine powder.
Mix the cubed pork with tumeric, chilli & salt.
Cover & refrigerate for 1 hour.
Blend garlic,ginger & vinegar in a mini food processor.
Warm the oil in a casserole . Add cinnamon stick & a bay leaf.
Add shredded onions.
When it turns light golden brown, add pork.
Fry for a while & add blended mixture (ginger+garlic) along with tomato sauce.
Stir for a while & add water .
Cover & cook for 30mn, stirring from time to time.
When half cooked, add potatoes.
If the pork & the potatoes are thoroughly cooked, add the blended powders.
Remove from heat & garnish with coriander leaves.
Serve hot with Baguette/Vellappam / Rice / Naan.
"Vindaloo" is the only curry in which we use vinegar as an ingredient.
This is the famous curry of Goan Christians. Instead of Vinegar they use Feni. Goa was a former portuguese colony . Portuguese prepare this for christmas and is known as "Carne de Vinha d' Alhos" / Pork in vinegar & garlic. It's "Pickled Pork" for Americans & "Garlic Pork" for Trinidadians.
17 novembre 2009
Arikadukka /Stuffed Mussels - Spicy Snack of Malabar
Arikadukka
Ingredients
1 cup dessicated coconut / freshly grated coconut
5 shallots ( chopped)
2 tsp fennel seeds
1 green chilli
A piece of ginger
Curry leaves
***
20 fresh mussels (medium size)
3 cups rice powder
Salt to taste
1 1/2 cup warm water
For frying
1 tsp chilli powder
1/s tsp turmeric powder
Salt to taste
Oil for frying
Method
Coarsely grind first six ingredients in a mini food processor.
Dilute salt in water & add to the rice powder..
Then add blended mixture & mix with a wooden spatule .
Cover the bowl with a damp cloth & keep aside for an hour.
Preparing Mussels
Shells must be scrubbed in water with a stiff brush to remove any barnacles & sand.
With a knife open the shell, cut off the beard & wash.
Take a prepared dough ball & stuff the mussels.
Repeat the process with all the mussels.
Steam cook the stuffed mussels for 20-25 mn.
Keep aside to cool.
Scoop out the mussels out of their shells.
Make a spicy mixture using chilli powder,turmeric powder & salt.
Dip each stuffed mussel in this spicy mixture & fry.
Serve this spicy snack for tea or as a starter.
Arikadukka is the speciality of the Malabar Region ( Côte du Malabar).
I'll never return from my homeland without having this favourite snack :)
11 novembre 2009
Doi Maach /Bengali Fish Curry
Bengali Fish Curry 
Ingredients
500 g salmon or any other fish
1/2 tsp chilli powder
1/4 tsp turmeric powder
***
A bay leaf
3 Shallots (chopped)
2 cloves of garlic
A small piece of ginger
Coriander leaves
1/2 cup curd (whipped)
Salt to taste
Bengali Masala
2 tsp coriander seeds
1/2 tsp cumin seeds
2 cloves
2 green cardomoms
1/2 cinnamon stick
1/2 tsp chilli powder
1/4 tsp turmeric powder
Method
Dry roast all the masala ingredients & then grind to fine powder.
Marinate fish with chili -tumeric & salt & keep aside for one hour.
Shallow fry & keep them aside
Heat oil & fry bay leaf.
Add chopped onions & fry till light golden brown.
Add garlic-ginger paste & fry again.
Then add the bengali masala mix .
Stir in water.Cover & cook for 5 min.
Then add fried fish pieces. Simmer & cook for another 5mn.
Remove from fire & add whipped curd.
Keep on medium heat to avoid curdling.
Garnish with coriander leaves (discard the bay leaf)
06 novembre 2009
Colombo Chicken Curry / Colombo de Poulet
Colombo Chicken Curry
Ingredients
1 kg chicken
1 tsp salt
1 tbsp lemon juice
2 onions finely sliced
1scotch bonnet pepper (asura parangi)
1 tsp ginger + garlic paste
3 potatoes (cubed)
1 courgette (cubed)
2 bay leaves
2 dried springs of thyme
Colombo Masala
2 cloves
1 tsp malabar black peppercorns
1 tsp musturd seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
2 tbsp coriander seeds
Method
Dry roast all the masala ingredients & then grind to fine powder.
Dunk chicken pieces in flour & fry till light golden brown.
Warm the oil in a casserole . Add bay leaves & thyme.
Then add finely sliced onions.
When it turns golden brown, add ginger-garlic paste.
Then add fried chicken & colombo masala.
Stir for a while & add water .
Bring to the boil, then turn the heat down and simmer for 25min, stirring from time to time.
When half cooked, add potatoes & courgettes.
When the chicken is cooked thoroughly, remove from fire.
Add lime juice & just swirl the casserole.
Garnish with freshy chopped parsely & serve with rice / any type of bread.
Colombo Curry is the speciality of French Islands - Martinique & Gaudeloupe. Colombo Curry powder / Poudre de colombo is French Caribbean Curry powder. Readymade ones are available in supermarkets. But I prefer freshly ground curry powder.
26 octobre 2009
Koki - Sindhi's Roti
KOKI
Ingredients
500 g flour
2 tbsp ghee
1 tsp salt
2 green chillies (chopped)
2 shallots (chopped)
1 tbsp crushed coriander seeds
1 tbsp crushed cumin seeds
1 tbsp crushed dried pomegranate-anardana seeds(optional)
Chopped coriander leaves
200 ml water
Oil
Method
Mix all the ingredients & keep aside 1 hour.
Make evenly sized balls.
Take a lemon sized ball & flatten it using a roller.
Heat non stick pan . Spread oil on it .
Cook the roll out paratha.
Spread some oil & press the edges.
Flip & cook the other side.
Repeat the process with other balls.
Serve hot with veg / non veg curry.
This is the traditional breakfast item of Sindhi's.
16 octobre 2009
Coconut Almond Rolls - Happy Diwali !
Coconut Almond Rolls
Ingredients
225 g dessicated coconut
125g icing sugar
3 tbsp condensed milk
A pinch of saffran / yellow colour
1/2 tsp cardomom powder
Filling
10g butter
25 almonds
2 tbsp sugar
Method
Heat a sauce pan & mix the first four ingredients.
Stir continuosly on medium heat.
When the mixture becomes thick add cardomom powder.
Remove from heat & let it cool for 15mn.
Coarsely grind almonds alonsg with sugar.
Add butter & cardomom powder.
Roll as shown in the photo.
Pat the coconut mixture on a plastic wrapusing a spatule.
Place the roll out almond mixture in the middle.
Roll in the plastic wrap & place in the refrigerator for 5 hours.
Cut in slices & serve your loved ones.
13 octobre 2009
Aloo Kachori - A Rajasthani Snack
Potato Kachori
Ingredients
500 g flour
200 ml water
1 tbsp oil
1 tsp salt
oil for frying
Filling
4 medium size potatoes (Quartered)
2 onions (thinly sliced)
2 green chillies (half slit)
A piece of ginger (chopped)
1 leek (thinly sliced)
1/4 tsp turmeric powder
1 tsp musturd seeds
1 tsp urud dal seeds
Curry leaves / coriander leaves
Salt to taste
Method
Boil the quartered potatoes in salted water until tender (20 mn).
Drain & let it cool.
Peel , mash it & keep aside.
Heat oil in a pan. Splutter musturd seeds.
Add urud dal & fry .
Fry chopped onions till light golden brown.
Add sliced leek, chillies & ginger.
Fry for a while & add tumeric powder & salt.
Add water & simmer for 10mn.
When the water has dried up, add the mashed potatoes.
Garnish with fresh coriander leaves & keep aside.
***
Mix first three ingredients & knead well.
Cover the bowl with a damp cloth & keep aside for 1 hour.
Take a lemon sized ball & flatten it using a roller( 8/10 cm discs).
Place the filling in the middle & wrap it with greased hand.
Flatten the ball with ur palm & keep aside
Repeat the process with other dough balls.
Heat plenty of oil.
Gently slip kachori's in hot oil.
When it pops fully, splash hot oil on the top.
Turn over & fry the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Serve hot with chutney of ur choice.
Kachori's can be served as a starter / for tea.
08 octobre 2009
Leek- Beans Stir Fry
Leek- Beans Stir Fry
Ingredients
3 leeks thinly sliced
100 g french beans (chopped)
1 onions (chopped)
1/2 tsp musturd seeds
1/2 tsp urud dal seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tbsp water
Salt to taste
Oil for frying
Curry leaves
Method
Heat oil in a pan.
Splutter musturd seeds & then fry urud dal seeds to light brown
Then add chopped onions & fry till light golden brown.
Add chopped beans along with chilli powder, tumeric powder & salt.
Then add leek & stir fry for 5 min.
Cover & cook for 2 min, with 2 tbsp water.
Garnish with curry leaves & serve with rice.
