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Monday, 16 May 2016

                  Spicy Salmon Curry

                      Thank you Remia Chechy for introducing lots of new ingredients and recipes to me.This was my first try with salmon and i was super excited for the same.And that adding of coconut paste took the curry to an entirely higher grade.It was spicy and creamy at the same time.We all enjoyed it with piping hot steamed rice...
                  Before starting cooking i like to share that in NO MEASUREMENT label you will not find proper measurements but the ingredients and procedure only.As soon as i am clear about the measurements i will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too..<3
                
 Now let us jaunt down the recipe..


Ingredients

Salmon pieces
Onions

For Seasoning

Oil
Mustard seeds
Fenugreek Seeds
Shallots
Garlic
Ginger
Green Chillies
Curry leaves

Spice Powders

Turmeric powder
Chilli powder
Coriander powder
Water as needed
Salt as needed

For the Paste

Coconut shreddings
Water as needed

For Garnishing
 a dash oF coconut oil
few curry leaves


Method

 Heat oil in a kadai , once hot add in mustard seeds, a pinch of fenugreek seeds once they pop up add in thinly sliced shallots, garlic, ginger, green chillies and a sprig of curry leaves .Sauté them nicely .Now add  in thinly sliced onions and sauté till they attain light brown  color. 

Now goes in the spice paste ( in a bowl add turmeric powder+chilli powder+coriander powder+little water & mix well).Sauté till raw smell disappears.Add half cup water and bring it to boil.Once it starts bubbling add in thoroughly cleaned fish pieces . Mix well.Add half more cup of water.Adjust salt and spices if necessary. Bring it to a boil.Now don't use spatula to stir but rotate the pan inorder to maintain the shape of fish pieces
.
Finally once  the fish is cooked add coconut paste (take shredded coconut +water in a mixie jar and pulse it to a smooth paste by ading little water.Our paste is ready to use. ) Mix well.Do a taste test.Switch off the flame. 

Add a dash of coconut oil and few curry leaves on top and keep it closed untill we serve.Enjoy












Saturday, 16 April 2016



TOMATO PULLISERY WITH A FLAVOUR OF GARLIC / TOMATOES COOKED WITH COCONUT SAUCE & CURD ALONG WITH FLAVOUR OF GARLIC

INGREDIENTS

TOMATO-1
GREEN CHILLY-2-4
CURD / YOGURT-1/4 CUP
WATER AS NEEDED
SALT TO TASTE

FOR GRINDING

COCONUT SCRAPINGS-1/2 CUP
CUMIN SEEDS-1 TSP
DRY RED CHILLY-2
TURMERIC POWDER-1/2 TSP
GARLIC- 1 BIG POD

FOR TEMPERING

OIL- 1 TSP
SHALLOTS / PEARL ONIONS / KUNJULLI-2-3
GARLIC- 1 BIG POD


METHOD

1.WASH AND CUBE THE TOMATOES.SLIT THE GREEN CHILLIES.KEEP ASIDE.

2.IN 3/4 CUP OF WATER COOK THE TOMATO PIECES ALONG WITH THE
 GREEN CHILY SLITS IN A PAN.

3.MEANWHILE THE TOMATOES ARE BEING COOKED LETS GRIND THE INGREDIENTS GIVEN UNDER
 THE LABEL  'FOR GRINDING 'INTO A PASTE BY ADDING LITTLE WATER AT A TIME.
 (NOT SOO SMOOTH OR COARSE.) KEEP ASIDE.

4.ONCE THE TOMATOES ARE COOKED POUR IN THE GROUND PASTE AND MIX WELL.

5.BRING IT TO A BOIL.ONCE IT START BUBBLING SWITCH OFF THE FLAME.ADD IN THE SALT.

6.WHISK THE CURD WELL AND MAKE IT FREE FROM LUMPS.NOW ADD IT INTO THE ABOVE
  MADE CURRY.MIX AGAIN.

   NOTE: IF YOU DONT LIKE CURD YOU CAN SKIP THIS STEP AND DIRECTLY DO THE TEMPERING
        AND ADD INTO THE CURRY.
       
7.NOW DO THE TEMPERING USING THE INGREDIENTS GIVEN UNDER THE ALBEL 'FOR TEMPERING'.

8.FOR THAT HEAT OIL IN THE TADKA / TEMPERING PAN ONCE HOT ADD IN THE CUMIN SEEDS AND
 ALLOW THEM TO POP UP.

9.THEN ADD IN THE FINELY CHOPPED GARLIC AND SHALLOT PIECES.SAUTE THEM TILL THERE
  RAW SMELL GOES.

10.NOW POUR THE TEMPERING INTO THE ABOVE MADE CURRY.STIR WELL.CHECK FOR THE SALT.

11.OUR CURRY IS READY TO SERVE.ENJOY WITH STEAMED RICE AND PICKLE OF YOUR CHOICE.






























CABBAGE STIR FRY- HARYANA STYLE / BAND GOBHI KI SUBZI / CABBAGE PORIYAL /
CABBAGE MAEZUKKUVARATY / CABBAGE UKKARI


SERVES- 2-3

INGREDIENTS

CABBAGE SHREDDED- 3CUPS
ONION -1 SMALL SIZE
TOMATO-1 SMALL SIZE

SPICE POWDERS USED

TURMERIC POWDER / HALDI / MANJAL-1/2 TSP
RED CHILLY POWDER / LAL MIRCHI KA POWDER / MULAGU PODI / MIRYAPITTO- 1 TSP
SALT / NAMAK / UPPU / MEET TO TASTE

FOR TEMPERING / TADKA / THALIKAAN / PHANN

OIL-2 TSP
CUMIN SEEDS / JEERA / NALLA JEERAKAM- 1/2 TSP


METHOD

1.WASH CABBAGE THOROUGHLY AND SHREDD IT .KEEP IT ASIDE.SLICE THE ONIONS AND 
  TOMATOES THINLY.

2.NOW LETS START MAKING THE STIR FRY.

3.FOR THAT HEAT OIL IN A PAN.ONCE ITS HOT ADD IN THE CUMIN SEEDS AND ALLOW IT 
  TO POP UP.

4.THEN ADD IN THE ONION SLICES AND SAUTE FOR FEW SECONDS TILL THEY BECOME 
  SOFT AND TRANSLUCENT.

5.TIME TO ADD IN THE TOMATO SLICES.SAUTE FOR FEW SECONDS.

6.ADD IN THE SHREDDED CABBAGE ALONG WITH THE SPICE POWDERS.
  NOTE: IF YOU ARE IN A HURRY I RECOMMEND TO PRESSURE COOK THE CABBAGE TO 2/3
       WHISTLES AND THEN ADD.SO THAT WE CAN SAVE THE COOKING TIME AND STIR FRY WILL
       BE READY IN FEW MINUTES.


7.GIVE IT A GOOD MIX.COVER AND COOK TILL EVERYTHING IS DONE.

8.DO A TASTE TEST.OUR STIR FRY IS READY TO SERVE.IT GOES WELL WITH STEAMED 
  RICE AS WELL AS WITH ROTIS (INDIAN FLAT BREADS)

9.ENJOY ..!