Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Chicken Cafreal

Chicken Cafreal
Chicken Cafreal
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 5
  • 1 kg chicken
  • 7-8 green chilies
  • 8 Stocks Coriander leaves
  • 1 piece ginger
  • 13-14 cloves garlic
  • 1 tablespoon Khus Khus
  • 7-10 Peppercorns
  • 1 big piece Cinnamon
  • 1 teaspoon Jeera
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon lemon juice
  • 1 small ball Tamarind
  • 4-6 cloves

For marinade, add coriander leaves, 1-3 green chilies, 3-4 cloves of garlic, 1-piece of ginger, a pinch of jeera (roasted recommended), a pinch of khus khus (poppy seeds), salt to taste, tamarind, 1-piece of cinnamon, 7-10 pepper corns, 1-teaspoon oil (olive oil recommended). Grind these spices together and you will get a nice, spicy, tangy, green thick paste. "

Once the paste is ready, take the cleaned chicken and mix it. You could either use chicken leg pieces or chicken normal pieces as convenient. You could also use the chicken with or without the skin removed. Add the ground paste to the chicken pieces. And add a pinch of salt (for taste if required) and a little turmeric powder and mix it well with the chicken pieces. Would recommend doing the marinating process at least 3-4 hour before the preparation. It helps the chicken pieces to absorb all the spices and herbs used in the marinade. "

Once the marinating is done, take a pan and put some oil and wait for the oil to become hot. When the oil is hot, place the chicken pieces in the pan and wait for it to cook. While you frying the chicken, make sure that the flame is not so high or not so low. Keep a medium flame so that the pieces are cooked equal to taste well. Once it starts coloring, turn the pieces so that both sides are cooked well. Once both sides are colored, cover it for a while (3-5 mins) and then rest it for 5 mins and plate it. Service it nice and hot with some nice salads."

  • Marinating the chicken 3-4 hours in advance will increase the taste.
  • Maintain a medium flame to avoid burning the pieces.
  • Heat the pan first and put the oil later so and let the oil heat well before you place the chicken pieces.
  • Add more of peppercorn than green chilies, as it’s healthier.
  • You could make a cut mark in the chicken pieces so that masala catches the pieces fast and become easy to marinate.
  • Use fresh and soft chicken.

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.