Monthly Archives: May 2021

Prawn Ghee Roast


Prawn Ghee Roast

Kundapur style

Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of this delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Ingredients

  • 1 Cup prawns (large), shelled
  • 1 tsp. Kashmiri chilli powder
  • 2 tbsp. yogurt
  • 1tsp. tamarind paste
  • Salt
  • 4 tsp. brown (fried) onion paste*
  • 1 tbsp. yogurt for fried onion paste
  • 6 garlic cloves, chopped
  • 1 tbsp. coconut oil
  • 2 tbsp. ghee
  • 1 to 2 sprigs curry leaves

To make Kundapur masala (Roast and grind to a powder)

  • 4 to 6 Kashmiri chillis
  • 1 tbsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. pepper corns
  • 4 flakes garlic
  • OR use 3 tsp. ready Kundapur masala instead of above

       Method

  1. Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
  2. *To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
  3. Clean, shell and devein the prawns. 
  4. Wash, squeeze out all the water. 
  5. Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well.  Marinate for 15 to 30 minutes. 
  6. Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
  7. Add the brown onion paste and sauté for a minute. 
  8. Add the prawns with the marinade and stir fry on high flame till the prawns change colour. 

P.S.: I have cooked a larger quantity in the video, hence it is much more than the recipe quantities.

Dal Palak


Dal Palak

The combination of Dal & Palak makes it extremely healthy and nutritious. Split yellow moong dal is rich in vitamins, proteins and essential nutrients and palak (spinach) a rich source of iron.

Tastes delicious with chapatis, puris or any Indian bread. Even goes well with steaming hot rice and a little pickle!!

Enjoy this meal-in-one dish, which is not only delicious and satisfying, but healthy too.

Dal Palak

Ingredients

  • 1 cup moong dal, soaked in water for an hour
  • 1 large bunch spinach, chopped
  • 1 Large tomato, chopped
  • 1 medium onion, chopped roughly
  • 5 cloves garlic
  • 1” piece ginger
  • 4 green chillies
  • ½ tsp. turmeric powder
  • ½ tsp. chilli powder
  • 1 tsp. salt or to taste
  • 1 tsp. cumin seeds
  • 2 tbsp. ghee

Method

  1. Grind garlic, ginger, chillies, onion, turmeric and chilli powder to a paste.
  2. Heat ghee and add cumin seeds, saute for 1/2 a minute,
  3. Then add the masala paste and fry till ghee separates.
  4. Add tomatoes and salt.
  5. Cook till tomatoes turn soft.
  6. Add the soaked dal and 2 cups of water.
  7. Bring to a boil, cover and cook till dal is tender.
  8. Add chopped spinach, add a cup or two of water if dal is dry and adjust consistency.
  9. Cook 10 minutes, then add some chopped coriander leaves, save some for garnish.
  10. Remove to a serving dish and serve hot garnished with coriander leaves
  11. Serve with rice or any Indian bread.

Mutton Masala


Mutton Masala

The best mutton masala! Requires little preparation and is my go to dish if I have to cook abundantly for a party or festive occasion as it can be marinated the previous day and refrigerated. Next day, just put it on the fire and continue with your other preparations! So one of your main dishes gets out of the way leaving you time to concentrate on other food preparation.

Depending on the occasion, your can manage the consistency of the gravy. If it is for a regular family meal where you need just one curry with a vegetable or some side, keep the gravy fairly thin to serve over steamed rice. For a party menu where the spread would include several dishes, keep the gravy thick. Both taste awesome!!

Mutton Masala

Ingredients

  • 1 Kg. Mutton/Lamb
  • 4 large tomatoes
  • 6 green cardamoms
  • 6 Cloves
  • 2”Cinnamon
  • 6 flakes garlic
  • 1.5” pc. Ginger
  • 4 medium Onions
  • 4 Kashmiri chillis or 2 tsp. Kashmiri chilli powder or to taste
  • 1 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • Salt to taste
  • 2 tbsp. ghee
  • 1 cup green peas
  • 2 tbsp. Chopped coriander
  • 3 Boiled eggs for garnish
  1. Clean and wash mutton and chop into cubes.
  2. Grind all the ingredients from cardamom to cumin seeds to a paste with salt.
  3. Rub the mutton with the masala paste and let it stand for half an hour.
  4. Blanch and chop tomatoes.
  5. Heat ghee and add the mutton together with all the masala.
  6. Fry for 5 minutes, then add tomatoes and ½ cup water. (Add an additional cup of water if thinner gravy is desired)
  7. Bring to a boil, lower heat, cover tightly and let it simmer 1 hour or until is mutton is done.
  8. Add green peas and cook further 10 minutes till ghee separates.
  9. Add chopped coriander leaves, save some for garnish.
  10. Serve hot garnished with green coriander and sliced boiled eggs.

P.S.: To Blanch Tomatoes, wash tomatoes and make a small cross-cut on the top of the tomato and immerse in hot water for 10 mintues.  Drain and peel off the skin. Chop and use as desired.

Cabbage Paneer Parathas


Cabbage Paneer Parathas

Healthy, nutritious, cabbage and paneer stuffed parathas. Enjoy them hot for breakfast or brunch or as a quick meal. Satisfy those hunger pangs and have as a snack!! Try the Aloo Parathas too…

CABBAGE PANEER PARATHAS

Ingredients

  • 2 cups wheat flour
  • 1 tbsp. melted ghee or oil
  • 1 tsp. salt or to taste
  • ½ to 1 tsp. Ajwain (Carom seeds)
  • 2 cups cabbage, shredded fine
  • 1 cup paneer, crumbled
  • ½ cup coriander, chopped
  • 2 green chillies, chopped fine

Method

  1. Wash, drain and sprinkle salt over the cabbage and keep aside for 10 minutes. 
  2. Sieve flour with salt. 
  3. Add the melted ghee/oil and mix well.
  4. Add water and knead well to a soft dough.
  5. Cover with wet cloth and set aside.
  6. Squeeze out the water from the cabbage and add the paneer, coriander, green chillies, salt (if required) and mix well.
  7. Keep aside.
  8. Divide the dough into 12 equal portions.
  9. Roll out each portion into circle of about 4” diameter.
  10. Spread 2 heaped tbsp. stuffing over the entire circle and cover with another circle.
  11. Roll the paratha lightly to compact it and seal the edges.
  12. Heat a tawa and fry till done on both sides. 
  13. Spread little ghee and remove. 
  14. Serve hot with yogurt and pickle or with butter.

Chinese Chow


  • Chinese Chow

Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.

Ingredients

  • 250 gms Spaghetti
  • 3  Carrots
  • 100 gms. French beans
  • 3 green capsicusm (or any color)
  • 1 bunch spring onions
  • 1 cup green peas
  • 250 gms. Mortadella (or ham or chicken, shrimp etc.)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste
  • Oil as required

Method

  1. Cut the carrots, french beans and capsicums into juliennes. 
  2. Chop the spring onions and slice the mortadella. 
  3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
  4. Drain and remove each vegetable and set aside, cover to keep warm.
  5. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy).
  6. Drain. Rinse with cold water if desired.
  7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
  8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
  9. Break the eggs in a bowl and season with salt and pepper.
  10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
  11. Remove to a board and cut into small cubes. 
  12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
  14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
  15. Be creative and use as many or as little veggies as available.

Sprouted Moong and Jackfruit Seeds Curry


Sprouted Moong (Green Gram) and Jackfruit Seeds (Bikna) Curry

A super easy, quick, delicious and highly nutritious curry.

When I last prepared the sprouted moong bhaji (check  out  the video recipe) I had saved the excess sprouts in the freezer.  The Biknas I had frozen a large batch of boiled jackfruit seeds.  These proved handy when I had to rustle up a quick nutritious meal before rushing to work!

All you need is some steamed rice or chapatis any bread of your choice, with your favorite pickle (aachar).

For a more elaborate meal, serve with fried fish or fish cutlets!!

Ingredients

  • 1 cup sprouted moong (green gram)
  • 1 cup boiled jackfruit seeds (Bikna)
  • 1 medium to large Potato (optional), cubed
  • 1 medium onion, chopped
  • 2 flakes garlic, sliced
  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 2 tbsp. Bafat masala, or to taste
  • 4 tbsp. coconut powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. Salt, or to taste
  • 1 tbsp. Oil

Method

  1. Rinse the sprouts and drain.   
  2. In a vessel add oil, when hot add the mustard seeds, when they splutter, add the curry leaves, garlic and onion and saute till onions are light brown. 
  3. Add the bafat masala and fry for ½  a minute. 
  4. Add the moong and and potatoes, if using, and more water, salt and bring to a boil and cook 10 minutes till potatoes are cooked. 
  5. Add the boiled bikna and tamarind pulp and cook 5 minutes. 
  6. Meanwhile dilute the coconut powder with some water and add to the curry, adjust gravy by adding sufficient water. 
  7. Bring to a boil and cook 5 minutes or till fat suraces. 
  8. Serve hot.

Kashmiri Roti


Kashmiri Roti

Kashmiri Roti

Ingredients

  • 2 cups wheat flour (Atta)
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds (Saunf)
  • 1 tsp. Ajwain (Carom seeds)
  • ½ tsp. black pepper powder
  • A pinch asafoetida
  • ¾ to 1 cup warm milk, for kneading
  • 1 tsp. Salt, or to taste
  • Ghee for frying the rotis

Method

  1. Sieve the flour and add cumin, fennel, ajwain, Pepper, asafoetida, salt and mix. 
  2. Make a well in the centre, add some milk and bring the dough together, adding milk a little at a time. 
  3. Knead the dough for 10 minutes till soft and smooth. 
  4. Cover with a damp cloth and leave aside for 10 to 15 minutes.
  5. Divide into 10 to 12 balls. 
  6. Roll each ball into a thin disc dusting with flour. 
  7. Roast on a hot tava, till brown spots appear on both sides
  8. Apply ghee and serve hot with Kashmiri Dum Aloo or any of your favorite curry or bhaji.
  9. Also serve Kashmiri Saag, for  complete meal

Kashmiri Dum Aloo


Kashmiri Dum Aloo

Ingredients

  • 15 Baby Potatoes, boiled and peeled
  • ½ tsp. chilli powder
  • 1 tsp. salt or to taste
  • 2 tbsp. ghee
  • ½ cup curd, mixed with ¼ cup water
  • ½ cup tomato puree
  • 1 tsp. cumin seeds
  • ½ tsp. coriander powder
  • ½ tsp. garam masala powder
  • ½ tsp. turmeric powder
  • 1 tsp. dried fenugreek leaves (kasuri methi) (Optional)
  • 1 tsp. sugar
  • ½ cup coriander leaves, chopped

To prepare Onion Paste, roast & grind

  • 2 medium onions
  • 1/2″ pc. Ginger, sliced
  • 2 garlic cloves, sliced
  • 2 green chillies
  • 3 red dry chillies, preferably Kashmiri
  • 2 cloves
  • 1” pc cinnamon
  • 1 tbsp. oil

Method

  1. Heat the oil in a pan, add the cloves, cinnamon, ginger, garlic red and green chillies and fry for a minute. 
  2. Add the sliced onions and fry further 1 minute. 
  3. Take off fire and let cool, then grind to a paste adding some water.  Keep aside.
  4. Heat a vessel and add 2 tbsp  ghee. 
  5. Add the boiled potatoes, chilli powder and salt and fry on medium heat for 5 minutes till golden. 
  6. Remove the potatoes and set aside. 
  7. To the same oil add 1 tsp. cumin seeds and saute for few seconds. 
  8. Add the onion paste, rinse the jar and add the water. 
  9. Add the coriander, turmeric and garam masala powder, stir and cook 5 minutes. 
  10. Add the tomato pulp, ¼ cup water if required and taste and add salt, cook 2 minutes. 
  11. Take off heat and add the yogurt mixture, 1 tsp. sugar, kasuri methi and mix.  Crush the kasuri methi lightly before adding,
  12. Place on heat and add the potatoes and cook 2 minutes. 
  13. Garnish with coriander leaves and serve hot with Kashmiri rotis or puris or pulao.
  14. Serve alongwith Kashmiri Saag for a complete meal.

Tambdi Bhaji Tel Piyav


Tambdi Bhaji Tel Piyav (Red Amaranth Vegetable)

Ingredients

  • 4 bunches Tambdi Bhaji
  • 1 medium onion
  • 2 red dry chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. oil
  • ½ tsp. salt or to taste

Method

  1. Clean the tambdi bhaji, discarding the damaged and insect eaten leaves. 
  2. Save only the clean and complete leaves and the tender stalks.  To find out if the stalks are tender, they should snap easily on breaking. 
  3. Immerse in plenty of salted water and leave for 10 to 15 minutes to loosen the dirt and kill insects if any. 
  4. Slice the onion, crush the garlic, break the red chillies into 2 to 3 pieces and transfer to a cooking vessel.
  5. Wash the soaked bhaji well, drain and chop roughly.
  6. Add the vegetable to the vessel, add salt and oil and 1/4 cup water if desired and place on heat and cook 10 minutes till vegetable is tender.  Stir in between.
  7. Add the fresh coconut, mix and cook further 5 minutes. 
  8. Take off the fire and serve hot.

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Spanish Rice


Spanish Rice

Ingredients

  • 2 cups (500 gms.) Basmati Rice
  • 4 medium tomatoes, chopped
  • 2 medium onions, chopped (or green onions)
  • 2 tbsp. Vindaloo paste*
  • ¼ cup Oil, preferably olive oil
  • 1 large capsicums, green or any colour of your choice, chopped
  • 1 tin corn or 6 fresh corn cobs or green peas
  • 1 cup prawns, shelled and deveined
  • 1 tsp. Salt or to taste
  • To make vindaloo paste:
  • Mix the following in 2 tbsp. vinegar
  • 2 tsp. Kashmiri chilli powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ¼ tsp. turmeric powder (or a pinch saffron)
  • ½ tsp. cumin powder
  • The above may also be ground to a paste using 3 whole red kashmiri chillies

Method

  1. Wash and soak rice for 15 minutes. 
  2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
  3. Leave aside to cook.
  4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
  5. Add the vindaloo paste and saute for a minut
  6. Then add the prawns and fry well. 
  7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
  8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
  9. Add the corn and the parboiled rice.  Mix well. 
  10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
  11. When rice is cooked remove, and serve hot.
  12. Garnish with green onions.

Easy Rice Khandvi


Easy Rice Khandvi

Easy Rice Khandvi

Instant Khandvi with Rice flour and Rawa

Quick and easy to prepare, no need to have practice or learn the art of making khandvi!

Very simple and easy method.

Ingredients

  • 1 cup rice flour
  • ½ cup rawa
  • 4 green chillies
  • 1” pc ginger
  • 1 cup yogurt
  • Salt to taste
  • 1 tsp. cumin seeds (optional)
  • 2 cups water

  • Tempering
  • 1 tsp. mustard seeds
  • 1 tsp. chilli flakes
  • 2 tbsp. oil
  • To Garnish Fresh coconut & Fresh coriander leaves, chopped

Method

  1. Grind the green chilies, ginger alongwith the rice flour, rawa, yogurt adding 2 cups water and one tsp. salt till smooth.
  2. Remove to a bowl and add 1 tsp. cumin seed (optional).
  3. Stir to mix.
  4. Batter should be of pouring consistency and slightly thin.
  5. Set a steamer with water on heat.
  6. Grease a plate with oil and pour one ladle of batter to form a thin layer.
  7. Place the plate in the steamer and steam 10 minutes.
  8. You can place multiple plates stacked one over the other.
  9. To make sure they don’t slip into each other, place the smaller plates below the larger plates.
  10. The plates should rest over each other.
  11. Alternately use a metal stand to stack the plates and place the stand in the steamer or cooker or a large vessel.
  12. After 10 mintues remove and cut with a knife into 2” strips and roll each strip tightly into a roll.
  13. Set aside.
  14. To colour, add ¼ tsp turmeric to the half the batter and mix well, this would tinge the rice khandvi rolls yellow.
  15. Prepare tempering.
  16. Heat oil and add mustard seeds, when they splutter, add the chillie flakes.
  17. Saute for ½ a minute and pour over the Khandvi.
  18. Garnish with fresh coconut and coriander leaves.
  19. Serve as and instant healthy breakfast or as a snack, starter or appetizer.

Surnali


Surnali or Surnoli

Surnali (Surnoli)

Buttermilk Dosa, Sponge Dosa, Sweet Dosa, Konkani Pancake, Mangalorean Surnoli, Udupi Surnali, Sweet Surnoli, Plain Surnoli

A Soft and fluffy mangalorean pancake you can make in two ways – Sweet & Plain (Savory) which can be enjoyed for breakfast, as a snack or as an accompaniment with your favorite curry for lunch and dinner.

Ingredients

  • 2 cups Idli or basmati Rice
  • 2 cups Buttermilk
  • 1 cup poha
  • ¼ tsp. fenugreek seeds
  • ½ cup coconut
  • 1 tsp. salt
  • ½ tsp. Soda bicarb

For sweet version

  • ½ tsp. turmeric
  • ¼ cup jaggery powdered (for half the above quantity of batter)

Method

  1. Wash the rice and fenugreek seeds and soak in buttermilk for atleast 4 hours. 
  2. Soak the poha in water for 15 minutes. 
  3. Grind the rice, poha, coconut to a thick paste. 
  4. As far as possible do not add more water when grinding. 
  5. Add salt to the batter and divide into two. 
  6. To one half, add turmeric powder and jaggery and mix well till jaggery is dissolved.
  7. Leave both the batters to ferment 8 hours or overnight. 
  8. Before frying you may add a pinch or ¼ tsp. soda bicarb to the batter (If the batter has not fermented well) and mix.  This is optional.
  9. You may thin down the batter slightly, if required by adding little water if batter is too thick.
  10. To fry, heat a dosa pan very hot, smear with oil using an onion, put two ladles of batter (3/4 cup), do not spread. 
  11. Cover and cook till it is covered with holes, becomes opaque and light brown on the edges.  (Suruli for holes in Konkani).
  12. Remove and serve the sweet Surnalis with butter
  13. And the plain or savory ones with chutney.
  14. Also enjoy them with your favorite curry for lunch or dinner.

Mango Kulfi No Cook Kulfi


Mango Kulfi

Ingredients

  • 1 tin Sweetened condensed milk (397 gms)
  • 2 cups cream (160 gms. each)
  • 1 tin measure milk (Condensed milk tin measure)
  • 1 or 2 ripe mangoes, chopped into small cubes
  • 1/2 tsp. mango essence
  • 1/4 tsp. yellow food colour 1 or 2 drops red food color

Method

  1. Mix condensed milk, milk and cream.
  2. Beat well till smooth.
  3. Add the essence and food colors and whisk till smooth.
  4. Add the chopped mango pieces and mix well.
  5. Freeze in Kulfi moulds, ice cube trays or in a plastic containers.
  6. Leave to set for 24 hours.
  7. Unmould, cut into cubes and serve.
  8. Check out the Pista Kulfi recipe
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