Sura Puttu ( Shark fry)

Ingredients

Sura fish ( baby shark)  1 nos ( should be less than 1 kg around 1 foot)
Turmeric Powder 1 tsp
Garlic (sliced) 1 whole garlic
Green Chilly 5-6 nos

Onion 6 nos ( big ones)
Red Chilli Powder 1/2 tsp
Salt for taste

Water
Mustard Seeds
Urad Dhall
Curry leave
Coriander

Oil 4 tbsp

Preparing the Fish

Clean the fish and scrub the skin side well to get rid of grit. Cook fish in water with 1/2 tsp turmeric powder for 10 minutes, drain the water and wash the fish under running water. Skin the fish,  squeeze excess water and shred the fish. Add 1/4 tsp turmeric powder, salt and 1/2 tsp red chilli powder, mix well and set aside

Making

In a kadai, temper mustard seeds, curry leaves, urad dhall in oil. Add thinly sliced onions, sliced garlic, green chilly and saute for 3-5 mins. When the onions turn tanslucent add salt (just for the onions and  chillies) and rest of the turmeric powder. Cook for just 2 mins and add the fish marinade and mix well.  Cook for 5 minutes under low fire and finally add chopped coriander before taking of the heat.

Sura Puttu

Serve it hot with plain rice or as accompaniment  for Sambar & rice, Rasam & rice or for Chappathis.

If you like it  and tried it, do leave a comment. Don't forget to  share it

Prawn and Potato in Rich Tomato Gravy (Vegetarian options too)

Ingredients

Prawn (shelled and deveined) 1 cup

Potato 2-3 nos

Tomato 3 nos

Onion 2 nos

Green Chilli 1 no

Garlic Cloves 6-7 nos

Butter 3-4 tbsp

Cloves 3-4 nos

Cinnamon stick 1 small piece

Dried bay leaf 1 small piece

Star Anise 1/4 a piece

Cardamom 2-3 nos

Ginger Paste 1/2 tsp

Red Chilli Powder 1/2 tsp

Curry Chilli Powder 1/2 tsp

Garam Masala 1/2 tsp

Dried Fenugreek Leave Powder 1/2 tsp

Fresh Cream 1-2 tbsp (optional)

Water 1 cup

Curd 2-3 tbsp

Sugar 1/2 tsp

Salt to taste

Preparation

In a pan melt butter add the whole spices ( cloves, cinnamon, bay leaf, cardamom) saute till the flavors start to release. Now add chopped garlic cloves, roughly chopped tomato and onions, deseeded green chilli. Cook for about 3-5 minutes, blend them in a mixer and pass the resulting mixture through a sieve and set aside. Now melt more butter in a pan, add ginger paste and garam masala, cook  until the raw flavors go away. Add the filtered puree into the pan and cook for 2 mins, now add red chilli powder,curry chilli  powder, water and salt. Cover and cook for 3-4 mins under low heat. When the oil starts to separate add beaten curd and cook further.

Peel the potatoes, wrap them in wet kitchen cloth and microwave for about 4 mins. Remove and dice them into cubes and add to the pan, cover and cook for another minute. Now add the prawns, cover and cook for 2-3 mins. Remove cover, add fenugreek leaf powder and mix well. Cook for further 2 mins by sprinkling some garam masal powder.  Turn the heat off and add fresh cream if you have. Garnish with coriander leaves and serve it with phulka, roti, chappathi, dosa, aapam etc.

Prawn and Potato in Rich Tomato Gravy

When i made this gravy today, it was too spicy as i added 1 tsp of chillipowder, hence for the recipe its 1/2tsp. 

Variations: You could add shredded tandoori chicken, mutton tikka, paneer, other vegetables too. Onion can be avoided too.

Nethilli Meen Kozhambhu (Anchovies Fish Curry)

Nethilli (Anchovies) meen kozhambhu is different from the other Meen Kozhambhu that i had written earlier. Curry is much more thinner than the other one. This is totally my mom's recipe and was cooked under instructions from her.

Ingredient

Nethilli fish 2 cups( 250 grams)

Onions 2 nos sliced

Tomoatoes 3 nos (medium sized) Chopped

Green Chillies 2 nos slit

Garlic  1 whole pod , remove cloves and  split in half

Ginger 1 nos( an inch length) finely chopped

Coriander 1 cup

Tamarind size of large lemon

Water 3-4 cups

Mustard Seeds 1 tbsp

Urad Dhal 1 tbsp

Curry leaves 8-10 nos

Turmeric Powder 1/2 tsp

Red Chilli Powder 1.5 tsp

Curry Chilli Powder 1.5 tsp ( Aachi Kozhambhu Mellagai thool)

Coriander powder 1/2 tsp

Salt to taste

Cleaning the Fish

Its one of the easiest fishes to clean, pull the head off and the inners come out as well, with your index finger just follow through to clear anyother inners. Rinse thoroughly with turmeric and sea salt (kaal uppu). This will ensure the fish doesnt smell and is thoroughly clean.

Preparing the Kozhambhu

In a deep bottomed pan (Clay pan adds more flavor) heat oil and temper with mustard seeds, urad dhal and curry leaves until they crackle. Now add the onions, tomatoes, green chillies, garlic cloves, ginger and coriander; continue cooking till they onions turn translucent. Now add the turmeric powder, red chilli powder, curry chilli powder, coriander powder and mix well. Prepare tamarid extract by soaking th tamarind in 1 cup of water, it should be neither thin nor thick.  Add the tamarind extract to the pan when the oil starts to separate. Add salt and check for taste, it should be bit sweet and tangy. Add 1-2 cups, depending how thin you want the gravy to b. Cover and cook for 3-5 mins, when you open the raw flavors would have gone and  kozhambhu flavor can be smelt. Now add the fish, care should be taken to rid the fish of all water.  Cook for another 2-3 mins. Check for salt and voila your Nethilli meen kozhambhu is ready to be served with rice, dosa or idly.

Nethilli Meen Kozhambhu

Variations:

One can also add raw mango or sliced brinjal while sauteing the onions. For vegetarians, replace the fish with fried brinjal or boiled potatoes.

Biryani - Plain/Chicken/Mutton/Prawn/Vegetables

Biryani is considered  a very complicated dish, however it actually is one of the simplest dishes to make according to me. Mom dishes out lip smacking biryanis, there are a number of ways to make biryani and this is one version of it that i make too.


Ingredients

Onion 2 medium sliced
Tomatoes 2 nos diced
Garlic Paste 1 tsp
Ginger Paste 1tsp
Green Chillies 3 nos
Garam Masala 1/2 tsp
Chilli Powder 1/2 tsp or 1 tsp (depending on hotness level)
Coriander Powder 1/4 tsp ( can be avoided too)
Pudhina (mint)  chopped 1/4 cup

Oil 1/4 cup
Curd 2 tsp
Lemon 1/2
Raw Rice 1.5 cups (basmati preferred)

Water 3 cups
(Rice to water ration for raw rice 1:2 for basmati 1:1.5)
Star anise 1 nos
Cinnamon stick 1 nos
Dried Bayleaf 1/2 piece
Cloves 2-3 nos
Salt to taste

Making the Biryani
Wash the rice thoroughly and soak it in water for atleast  20 mins. Ideally soak the rice first and start your prep.
Heat oil in a pressure cooker, add star anise, cinnamon, bayleaf, cloves and fry till the start release their fragrance, add the garam masal and saute. Now add whole green chillies, choped mint and fry till chillies change color, now add the sliced onions and cook until translucent. Add ginger and garlic paste and cook until the raw smell goes away. Now add the tomatoes and cook further for 3-4 mins till the tomato starts to mush a bit. Now add the chilli powder and coriander powder, and mix well.  When the oil starts to separate add curd and mix well and cook for about a minute. Now, add rice after draining it thorougly, mix well and cook for atleast 1-2 mins then add  3 cups of water,  add salt. Mix well and put the lid on, when the steam starts to come out as a proper stream put the pressure weight on. Wait for 2 whistles, now turn the heat off, let the steam out, open carefully and mix well. Put the lid back on with the weight, now place the cooker over the stove with a tawa or griddle, this is done so that the rice doesn't get burnt and stuck to the bottom of the cooker. As they say in tamil, Adi pudikama irukka . Let it sit for 10-15 mins, check again now the rices will be separate and not stuck together. Squeeze half lemon juice and mix well, let it cool a bit for the tastes to blend.  Serve with soft boiled gooey egg and raitha.

For Chicken or Mutton Biryani
Marinate Chicken/Biryani with  chillipowder, Garam masala, curd, salt, 1/2 tsp of ginger and garlic paste. Let it rest for 30 mins, in the above preparation add the marinated mutton/chicken befored adidng the curd. Fry well till the oil starts to separate.

For Prawn Biryani:
Add the prawns before adding the curd

Vegetable Biryani

Add vegetables after adding the tomatoes.

PS: If you like what i am doing, please share. Its just a mouse click and it will be an added encouragement as well.

Pasta in Arrabiata-ish Sauce

Ingredients for Arrabata-ish Sauce

Onion 1 medium sliced (finely chopped)
Tomatoes 3 nos
Garlic Paste 1 tsp

Tabasco Sauce as needed

Oregano 1 tsp

Chilli Flakes 1 tsp

Pepper powder 1 tsp

Chilli Powder 1/2 tsp

Coriander chopped 1/4 cup
Vinegar 1-2 tsp
Olives
Olive oil 2-3 tsp
Salt to taste

Making the Sauce 

Fork the tomatoes and put  them in boiling water, then shock them with cold water and peel their skins. Take 2 tomatoes puree them in a blender set aside, dice the other tomato to be added later in the cooking. In a pan, heat olive oil and add onions, garlic paste and chilli flakes cook for about 3-5 mins.Now add the blended tomatoes and cook further, add chopped coriander, oregano, chilli powder, pepper powder, tomatoes and olives. Cook further and add 1tbsp of tomato ketchup and 2 tsp of vinegar. Cook until the sauce reduces to a thick consistency. Add salt for taste and your sauce is ready.

Pasta in Arrabiata-ish Sauce

Cooking the Pasta
Refer to my earlier for cooking the pasta easily Elbow pasta-in white sauce.

Toss the pasta onto the sauce and mix well, sprinkle parmesan if you have or shredded cheese like i did. Also, you could add more veggies either sauteed or boiled and for carnivores cook chicken or meat separately and toss it into the sauce while adding the diced  tomatoes. Add a dash of tabasco sauce as per heat requirements.

Elbow Pasta in White Sauce

I have always wanted to try and create a nice white sauce pasta and spice it up. My adventure began with a number of clicks on recipes and some friends blogs. I rarely follow the recipes to the dot and always go with my instincts which so far have not let me down. Now this is how i went about doing it.

Ingredients for Bechamel Sauce

Flour (Maida) 2 tbsp

Butter 21/2 tbsp

Warm Milk 1/2 cup

Water 2-3 cups

Cheese Cubes 2 ( i used amul processed cheese)

Oregano 1 tsp

Chilli Flakes 1 tsp

Pepper powder 1 tsp

Salt to taste

Chilli Powder 1/2 tsp

Egg 1 no

Making the Sauce

In a pan, heat the butter till it melts and add flour to it and mix well so that no lumps are formed. Cook until the mixture turns  light yellow in color and now add in the warm milk (neither cold nor hot). Keep stirring and it will thicken and bubbles will pop up.Now add oregano, pepper and chilli powder and mix well, the sauce will thicken further. Thin it down with some water a and keep stirring it, now grate in 1 cheese cube and mix until cheese integrates into the sauce.  Now add the chilli flakes and salt, turn the heat off.

Cooking the Pasta

Now most of us know that we need to have a pot of boiling water to cook pasta. During one of my searched i came across another technique which uses least amount of water. In a flat pan add the pasta, cover it with cold water just enough to immerse the pasta, add salt and oil and put it on the stove. You will have to stir them initially so that they don't stick to the bottom of the pan. After that let them cook through until they are cooked enough. One can also use the residual water to the sauce.

Now that we have the pasta cooked, just add the sauce to it and mix well under low flame. Turn off the heat and add one beaten egg to the pasta and stirring  it continuously so that it mixes well. Voila garnish it with cheese gratings and enjoy it.

I got my 6yr old niece who doesn't like pastas to taste it and she finished a bowl full saying it was good. 

Spicy Mutton Gravy

I love mutton more than chicken, purely because in my opinion Mutton can infuse a definitive flavor and soak up the marinade so well. On a rainy cold day, something spice always lifts your spirits, this sure did for me and hence the blog post immediately after having it

Ingredients for Marinade

Mutton 250 grams

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 11/2 tsp

Curry chilli powder 1/2 tsp
Garam Masala 1/2 tsp

Curd 1/2 cup
Rock salt

Ingredients for Gravy Paste

Onions 2 nos

Tomatoes 2 nos

Green Chillies 6-7 nos
Coriander 1 small cup
Garam Masala 1/2 tsp

Oil 1/2 tbsp

Ingredients

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Curd 1/2 cup

Water  1 cup

Oil 1 tbsp
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish

Salt to taste

Making the Marinade

Mix all the ingredients and massage it well over the mutton and place it in the fridge for  minimum of 30 mins.

Making  the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste.  Ensure that you let the mixture cook before you grind them.

In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.

Mutton Gravy

I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.

Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.

Pan Fried Mutton Steak

I have always wanted to try cooking a mutton steak on a pan, and the experiment did end in a juicy medallion of mutton.

Ingredients
Mutton steak 200 gms
Chilli Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Curd 1/2 tsp
Lemon Juice 1/2 tsp
Garlic Cloves 2 Chopped finely
Olive oil 1 tsp
Rock Salt  for taste

Preparing the Steak
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt throtoughly. Mix chilli, coriander powder, garam masla, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece.  Let it sit in the refrigerator for a good 30 minutes atleast.
In a thick bottomed pan heat the oil and spread it well, add the finely chopped garlic saute to infuse the garlic flavor, then add the  mutton steak. Keep turning it every minute to avoid burning the meat. I prefer the meat to be medium done, so check by poking the meat so that its giving in just a bit. Take the steak off the pan and rest it, so that the juices are all soaked in.
Deglaze the pan with water  add a bit of flour and make a sauce out of it. Cook further to reduce the sauce and add it on top of the steak.
Serve it with boiled vegetables

Murungakeerai Bassaru

Having lived in Bangalore (Bengaluru) for about 25 odd years my mom is quite familiar with the cuisine. This one comes right from there. 

Murungakeerai Basaaru

Ingredients (Serves 3-4)

Drumstick leaves  two handfuls of leaves or one large cup ( make sure to use only the leaves) rinse them in cold water to rid of dirt.

Onions  2 nos (medium sized)

Tomatoes 2  nos (chopped medium sized)

Garlic 2 nos (whole bulbs)

Coconut  1 piece (wedge of lemon size)

Asafoetida  1/4 tsp (perungayam)

Tamarind juice 1/4 cup

Mustard seeds  2 tsp

Dried whole chilly  1 no

Urad daal 2 tsp

Chilli Powder ½ tsp

Curry Chilli Powder 1 tsp

Water 2 cups

Turmeric Powder  1 pinch

Oil 3-4 tbsp

Salt to taste

Preparing Tamarind Juice

Take tamarind about the size of table tennis ball, soak in half cup of warm water with half spoon of salt for five minutes. Squeeze the pulp out and take the juice alone.

Preparing Garlic and Onion Paste                

Now burn the garlic bulbs and 1 ½ onion (without peeling) over the stove till they are roasted. Grind them with coconut with a wee bit of water to make them into a paste.

Preparing the Basaaru

Take a small pressure cooker, add oil to it and when its hot enough add the mustard seeds, dried chilli (cut into 2 pieces) and urad daal. Then add half onion chopped and the tomatoes, saute it until the onions turn translucent. Add the asafoetida powder and sauté it further. Now add the rinsed leaves and saute until the leaves are cooked. Add the chilli powder, curry chilli powder, a pinch of turmeric powder and 1tsp of salt. Cook until the raw chilli smell goes away. Then add the tamarind juice and the burnt onion, garlic paste, add a cup of water. Close the lid and put the pressure weight on, wait for one whistle and turn it off.

Serve it hot with white rice/ ragi balls and accompany with appalam.