Thengaipal Sadham ( Coconut Milk Rice)

From my mom's kitchen.

Ingredients

Basmati Rice 2 cups

Coconut One medium size

Garlic 1 no

Onion 3 nos

Green Chilli 4 nos

Cinnamon 2 small sticks

Cloves 4 nos

Cardamom  2 nos

Bay leaf 1 nos

Cashew nuts about  10-15 nos

Oil 3-4 Tbsp

Ghee 2 tbsp

Salt to Taste

Prep

Extract coconut milk by grinding coconut such that you get 4 cups out of it. First use one cup of water to grind and extract. Subsequently add one cup water at a time and squeeze out the milk. Alternatively, one could use store bought coconut milk. Consistency should be that of milk, not to thick not to thin

Onions to be sliced thinly and garlic pods should be peeled.  Soak the rice for 15 mins

Process

Heat Oil and ghee together in a pressure cooker, add all the spices (bay leaf, cinnamon, cloves and cardamom) let it cook add cashew nuts and cook until it turns light golden. Now add Onions, garlic and whole green chillies ( stalks removed) and sauté until the onions turn translucent. Now add the extracted coconut milk (4 cups)  with salt. Cook further until the milk starts to froth ensure that it doesn’t boil (risk of splitting). Now add the rice by straining water completely. Cover and wait for 2 whistles before turning off the stove.  Cool the cooker immediately and open to check that it hasn’t caught the bottom.

Serve Hot with Mutton Kurma, Spicy chicken gravy, Hot Pudhina Chutney, Veg Kurma, Koftha Curry or Raitha ( Potato, tomato, onions, green chilly)

Spicy Cauliflower and Broccoli Fry

On a lazy Sunday afternoon, thinking about doing a cauliflower based side dish to accompany mom's rasam. I stumbled upon amma chepindi blog on making Cauliflower karu veppudu. I kinda adapted the recipe to make this dish.

Ingredients

Cauliflower 1 no

Broccoli 1/2 head

Onion 2 nos big ones

Green chillies 3-4 nos sliced

Curry leaves 10 nos

Garlic paste 1 tsp

Ginger paste 1/2 tsp

Chilly powder 1 tsp

Coriander pwdr 1/2 tsp

Cumin pwdr 1/2 tsp

Garam masala 1/2 tsp

Turmeric pwdr 1/2 tsp

Oil 2 tbs

Water 1/4 cup

Salt to taste

Fresh coriander  a handful  chopped finely

Preparation

Cut cauliflower and broccoli into small florets. Place them in a bowl and rinse then thoroughly with water and strain. Chop the onions roughly and sluice the green chillies.

Heat the oil in a pan and add the curry leaves along with the sliced green chillies. Cover and cook, then add onions and continue cooking until the onions turn translucent. Now add the ginger and garlic paste cooking until the raw smell goes away. Add chilly pwdr, turmeric pwdr, cumin pwdr and coriander pwdr mix well and cook till the spices get cooked.

Now add the cauliflower and broccoli mixing well and add salt. Sprinkle some water, cover and cook under medium flame till the cauliflower is well cooked.

Remove cover, add garam masala and chopped coriander leaves mix well and cook uncovered for about 5 mins.

Serve hot as sides for rice or chappathi.

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

Tawa Fish Fry

Ingredients

Pomfret or King Fish  8 pieces

Chilli Powder 3 tsp

Curry Chilli Powder 1 tsp

Turmeric Powder 1/4 tsp

Garam Masala 1/4 tsp

Lime 1 nos

Salt for taste

Water 

Butter for frying

Soy Sauce 1/2 tsp ( if one needs)

HP Sauce 1/2 tsp ( if one have)

Preparing the Marinade

Mix all the powders with juice of lime, salt and the sauces, add just a bit of water to make a thick paste.

Making

Coat the fish well into the marinade and let it sit in the refrigerator for 2-3 hrs. Now heat the tawa or skillet and drop a couple of dollops of butter. When the butter melts now place the fish on the tawa, cover and cook under med-high flame for about 2 minutes. Now flip the fish on the other side and cook for another  minute or two. Ensure you don't overcook the fish and making it too dry. Serve it hot with onions or any creamy dips.

 Made this on a rainy day and had it with onions, tastes like heaven.

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

Aattu Ratham Poriyal (Mutton Blood Fry)

Ok, this goes out for all the hardcore non-vegetarians only. Pretty sure most of the readers might squirm at the name of it that could very well go into the list of Andrew Zimmermans Bizarre Foods. Dish is a specialty mostly on the rural front but damn it tastes good if its cooked well. 

 

Ingredients

Aattu Ratham (mutton blood) 250 grams

Onions 5 nos (chopped)

Tomato 2 nos (chopped)

Garlic 2 cloves (chopped)

Green Chilly 6 nos (chopped)

Ginger Paste 1 tsp

Garlic Paste 1.5 tsp

Chilli Powder 1 tsp

Pepper Powder 1.5 tsp

Coriander Powder 1 tsp

Turmeric Powder 1/2 tsp

Garam Masala 1 tsp

Bay leaf 1 piece

Cloves 4-5 nos

Star Anise 1 nos

Water 1 cup

Curry leaves handful

Coriander 1/2 cup chopped

Oil 2-3 tbsp

Salt for taste

Preparing the Ratham (Blood)

When you buy its usually coagulated and resembles like a large sized marble cake. Its VERY IMPORTANT to clean it thoroughly. First, place the blood in boiling water with a tsp of turmeric for about 5-8 minutes, drain the water away. Again place the blood in boiling water for about 15 mins with turmeric, turn off and drain the water. You will find the texture is similar to that of boiled liver pieces. Now cut into slices and check for hair, remove and then chop them into small cubes.

Making the Poriyal

Heat oil in a pan, add garam masala followed by bay leaf, cloves, star anise and curry leaves. Temper them then add chopped onions, as it turns translucent add tomatoes, green chillies and garlic. Cook for about a minute then add the blood pieces; now add ginger garlic paste and other powders in the ingredients list followed by coriander leaves. Pour water, cover and cook for about 10-15 minutes under medium flame. Remove cover add more oil and keep mixing well so that it doesnt get burnt and stuck to the bottom of the pan.  It tastes well as a dry dish not like a mutton sukka but like a mutton fry.  Check the consistency it would taste similar to that of  liver fry. Garnish with coriander leaves and serve it hot with Idly, Dosa or as side for rice, sambar and any other curry. This dish has to be spicy else the taste is lost.

Mutton Blood Fry

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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.

Brain Fry (Mullai Varuval)

Lamb or Goat brain is kind of a delicacy for me, the mushy squishy texture is not something everyone likes, its got its own unique taste. Just ensure its cooked well and it doesn't take too long to cook either. Clean it well and should be good to go.


Ingredients

Goat or Lamb Brain 2 nos

Onion 1 no chopped

Tomato 1 no chopped

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Red chilli powder about 1/2 tsp

Curry chilli powder 1/2 tsp

Turmeric Powder 1/2 tsp

Garam Masla 1/4 tsp

Curry leaves 4-5 nos

Coriander chopped small cup

Preparation

Cleaning the brain is essential, there will be a thin membrane over it which has to be removed and let it rest in warm water for 10-15 mins.

In a pan heat oil, add garam masala saute and then add onions, tomato, curry leaves, coriander, ginger and garlic paste. Cook until the onions turn translucent, now add turmeric, chilli powder, curry chilli powder and mix well. Let is cook thoroughly, now add the brain onto it and mix slowly from the sides in order not to mush the brains.Now add quarter cup of water and salt to taste, cover and cook further for 10-15 minutes under low heat. Remove cover and check, the onions should now turn brown to the right consistency, deglaze with a sprinkle of water.

Brain Fry

Mutton Kebab

Ingredients

Mutton Mince 250 grms

Onions 2 nos

Green Chillies 3 nos

Ginger 3-4 cloves

Ginger 1 piece (about an inch)

Coriander 1 cup

Pudhina 1 cup

Egg 1 no

Garam Masala 1 tsp

Red Chilli Powder 1.5 - 2 tsp ( warning 2 tsp is super hot)

Gram flour 2-3 tbsp

Bread crumbs 2-4 (as required)

Oil for pan frying

Salt

Preparation

Blend onions, green chillies , ginger, garlic, coriander, pudhina together. Now add the meat mince blend, add egg and blend further. Now transfer this onto a clean bowl, add garam masla, red chilli powder and mix well. Add gram flour and 2 tbsp of bread crumbs, mix well so that it removes any excess liquid.. Add more bread crumbs if required.Mixture will start to stick on  your hands, now just ball it up and place the bowl in the refrigerator for atleast an hour so that all the ingredient flavors are infused and the mixture is set.

Cooking the Kebabs

Remove from fridge and oil your hands, now make pattiesin any shape and place them on a hot pan preferrably cast iron. Pour oil around and cover them so that it steams  and cooks faster make sure you don't burn one side, after about 1-2 mins remove the cover and flip the kebabs and cook for another minute or two. Don't cover once you flip the kebabs this is done to retain the crispiness. Add oil if you want it to be even more crispier. Serve it with mint youghurt dip or mayo-bbq sauce and red chilli powder dip.

Another way to cook is, heat water in a deep dish and when it starts to boil, make balls of the refrigerated mixture. Once cooked they will rise up. Now place them on the pan and press down with a skillet and fry like above. One advantage here is that you could remove the patties when they just turn golden. Check the three patties on top in the picture.You can tell a marked difference in taste between the kebabs cooked in the two methods, the one that was directly fried is spicier whereas the ones put in boiling water and fried are milder. However both taste pretty damn good.

Mutton Kebabs

Karuvaadu (Dried Fish) Thokku

Karuvaadu (Dried fish) is an acquired smell which not everyone fancies. Those who know its taste will definely vouch on the comfort quotient that would bring along. Its a great accompaniment on a rainy day along with Onion Sambar or hot Rasam. Cooking karuvadu is very simple, choose your pick of the dried fish from the liked of bombay duck, nethilli, kandam ( chunks of fillet), prawn etc. and follow the recipe below.

Ingredients

Karuvadu 1 cup ( kandam karuvadu or chunky pieces of dried fish)

Onion 2 nos

Red chilli powder 1 tsp

Salt ( if needed)

Water 1/4 cup

Oil 1 tbsp

Preparation

First soak the karuvadu pieces in warm water for atleast 20-30 minutes. Heat oil in a pan, add onions to it. Now drain excess water from the karuvadu and add it to the onions, add chilli powder. No need of salt as the dried fish is salty enough. Add just a quarter cup of water, cover and cook for 5 minutes. Now remove the cover and let the water reduce and onions brown. If you want it more gravy add more onions, deglaze the pan with a sprinkle of water and  turn it off once the water evaporates. Check for salt.

Karuvaadu Fry

Karuvadu thokku sadham also tastes good, simply add cooked rice to the pan after transferring the karuvadu and mix well.
If you love it just share it.

Prawns Masala

Prawn masala is easy to make and goes well with almost any rice and gravy as an accompaniment

Ingredients

Prawns 1 cup

Onions 2 nos chopped

Tomatoes 1 nos sliced/ chopped / crushed

Green Chilli 1 nos

Curry leaves 4-5 nos

Ginger paste 1/2 tsp

Garlic paste 1/2 tsp

Turmeric powder 2-3 pinches

Red chilli powder 1/2 tsp

Curry Chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Garam Masala 1/2 tsp

Water 1/2 cup

Oil 1-2 tbsp

Coriander  few chopped  (garnishing)

Salt to taste

Making the Masala

Heat oil in a frying pan and add curry leaves, garam masala, as it tempers add ginger, garlic paste and saute till the raw smell goes away. Now add the onions and tomatoes and cook well for 3-4 minutes. Crush the green chilli in a mortar and pestle and add it to the pan. Add turmeric powder, both the chilli powder, coriander powder as well as the Prawns and mix well so that the spices get mixed well and  prawns are well coated. Add 1/2 cup of water and cook until the water is reduced. Now add about tsp of oil and cook further the masala will be coating the bottom of the pan, deglaze by sprinkung water and cook till you get your desired consistency.

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Prawn Masala

Serve it as accompaniment along with any gravy and rice. Once you have transfered it from the pan, don't scrape the bottom of the pan instead add rice and mix well. Popularly known as Kadai Sadham when such dry dishes are made. 

I made this and Nethili Meen Kozhambhu  today, made a kal dosai with prawn masala in the centre and used the meen kozhambhu as side dish. Damn it was good.

If you like it, try it and let me know the result, is this description enough? comments are welcome and do share the blog.

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.

Coriander and Tomato Rasam

Rasam, a typical dish that you would find any South Indian household as part of their daily meal. Growing up, i have always found Rasam on a daily basis. However, as times change Rasam is no more a daily accompaniment, reasons most often the Rasam is not finished and ends up wasted. However, rasam  according to me is  a great comfort food be it after a tiring journey or on a rainy day. Just pour a cup of hot rasam over hot bed of rice, a dollop of ghee accompanied by appalam or karuvadu. I am salivating just writing about it, i cannot think of any accompaniment that will not go well with Rasam. There are number of variants and this is just one of it.

Ingredients for Rasam

Tomato 2 nos

Tamarind size of a large lemon

Green Chillies 2 nos

Garlic Cloves 4 nos

Coriander 1/2 cup

Asafoetida 1/2 tsp

Mustard seeds 1/2 tbsp

Urad dal 1/2 tbsp

Curry leaves  

Rasam Powder 1.5 tbsp

Turmeric Powder 1/4 tsp

Dried red chilli 1 nos

Oil 1 tbsp

Water  2-3 cups

For Rasam Powder

Toor dal 1 cup

Pepper 1 cup

Jeera 2 cups

Curry leaves 1 cup

Dried Red Chillies 15 nos

Fenugreek seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Preparing the Rasam Powder

Roast all the ingredients  until they start to brown, take off the heat and let it cool. Grind them to a coarse consistency and store in a jar.

Preparing the Rasam

Place the tomatoes and tamarind in 1.5 cups of hot boiling water. Remove the tomatoes and mash them up. Make a tamarind juice with the water left after boiling, starin and add to the mashed tomatoes.

Heat oil in a pan, add urad dal, red chilli, mustard seeds and asafoetida. Now, add the tamarind and tomatoes mixtures to it, add the curry leave, crushed garlic cloves, whole green chillies, coriander 1/4 cup and turmeric powder. Bring it to a boil, you will see it a bit froth. Turn the heat off and transfer it to a container with the rasam powder in it. Garnish with leftover coriander.

Coriander and Tomato Rasam

Do not overboil as you will lose the flavor of  the rasam.

Crispy Fried Prawns

Recipe is inspired from the show David Rocco's Dolce Vita, there he had prepared squid similarly.

Ingredients

Prawns shelled and deveined 1 cup

Milk 1/4 cup

Flour 3 tbsp

Dried bread crumbs 2 tbsp

Red Chilli Powder 2-3 tsp

Garam Masala 1/2 tsp ( optional)

Salt for taste

Oil for deep frying

Preparation

Soak the prawns in milk and set aside for 10-15 mins.

Next mix all the dry ingredients together. Now remove the prawns from the milk and add it to the dry mixture.  Heat sufficient oil to deep frying pan,  remove the prawns and shake them of  excess dough. Oil should be at medium heat, too hot  it will get burnt. Cook them in batches until they turn golden in colour. Drain and place them on kitchen paper to drain excess oil. Sprinkle some salt if required, serve them hot by themselves or with some mayonnaise and chilli sauce dip.

Fried Prawns

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.

Mushroom Gravy

It was one of those nights where i was little interested in having takeaway. Had mushrooms in the fridge and thought of making a gravy as a side for bread.

Ingredients

Mushroom one pack (diced)

Onions 3 nos

Tomatoes 2 nos

Green Chillies 3-4 nos

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 1 tsp

Garam Masala 1/2 tsp

Curd 11/2 tbsp

Water 1 1/2 cup

Oil 1 tbsp

1/2 Lemon Juice

Salt to taste

Making the Gravy

Dice the mushroom into thick cubes and put it in boiling water for 2-3 mins to remove any dirt. If you are using fresh and clean ones just dice them and saute them in olive oil for about 2 mins and keep aside.

Take 2 onions, ginger-garlic paste, green chillies and grind them into a paste. Similarly grind the tomatoes and keep them aside.

Heat oil in a pan, add 1/4 garam masala, add to this the remaining onion (chopped).  Saute until they turn translucent and now add the ground onion paste and cook further. Add turmeric, chilli powder, coriander powder, jeera powder and cook till the raw smell goes away. Now add the mushroom to it and add 1/2 cup of water. Cook for about 2 mins, now add ground tomatoes and mix well cooking for further 2 mins. Add 1/4 garam masala and simmer, add salt. When the oil separates add whisked curd into it and add water for a thin gravy. let it simmer for another 5 mins, if it tastes bitter add lemon juice after taking the curry from the stove.

Goes well with Dosa, Chapathi, Bread

 

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.

Mutton Burger Grilled/Steamed

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
Egg 1 nos
Breadcrumbs 1 tbsp
Onions  1 no chopped
Rock Salt  for taste

Preparation
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt thoroughly. Mix chilli, coriander powder, garam masala, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece. Let it sit in the refrigerator overnight.
Cut the mutton into pieces and place it in a food processor along with onion and grind them.
Into this add egg and mix well, then add breadcrumbs. Make patties out of it and place it in the freezer.

Grilled Patty
Remove the patties from the freezer after an hour or two, heat a griddle and place the patty on it and cook by turning it over every one minute.

Steamed Patty
In a steamer, steam the frozen patty for about 15-20 min till its cooked thoroughly.

Ingredients for Burger
Burger Buns 2 nos (4 slices of bread)
Sliced Onion rings 7-8 nos
Tomato Slices 4 nos

Tomato ketchup 1 tsp
Mayonnaise 2 tsp
English Mustard 1 tsp
Cheese Slices 2 nos


Preparing the Burger
Toast the burger buns or the bread,  spread mayonnaise on the crown of the bun (bread slice), add tomato ketchup and mustard on top of the mayonaisse. Place two tomato slices on top of the sauces. Now place the grilled patty on the other half of the bun/or the other slice of bread, place a slice of cheese  and microwave for 10 secs. Add onion rings on top of it, one could also place the onion rings over the griddle on which the patty was cooked to soften it. Now place the crown on top of the base and serve it with some fries. Prepare the other burger with steamed patty and enjoy.