Home cooking

Valchi Bhaji Tel Piyav


Valchi Bhaji Tel Piyav

Valchi Bhaji (Malabar Spinach or Buffalo Spinach)

Always a delight to lay hands on fresh and tender valchi bhaji in this part of the world. In India it is grown in home gardens and easily available. A very simple and easy way to cook is just steaming it with oil, garlic, chillies and onion and garnished with fresh coconut and hence referred to as “Tel Piyav”. Other variations of cooking this spinach is a curry with shrimp or with tur dal or black-eyed beans for a vegetarian version.

Thoroughly enjoyed the vegetable with a meal of steamed rice, raw mango curry and lady fish fry!!

Ingredients

  • 1 Large Bunch Valchi Bhaji about 1 kg.
  • 1 Onion
  • 4 cloves garlic
  • 2 green chillies
  • ¼ cup fresh coconut
  • 1 tsp. salt
  • 2 tbsp. coconut oil

Method

  1. Clean the valchi bhaji.  Separate the leaves from the thick stems, the tender stems keep with the leaves.
  2. Cut stems into large pieces, keep the leaves whole  and soak in salted water for 10 minutes to loosen dirt & kill insects if any. 
  3. Drain, rinse in clean water and drain again. 
  4. Chop the thick stems, tender stems and leaves into 1” pieces. 
  5. Transfer the vegetable to a cooking pot.
  6. Slice the onion, slit the green chillies and crush the garlic and add to the vegetable alongwith the salt and oil. 
  7. Keep on medium flame and cook 10 minutes until stems are tender.
  8. Not necessary to add water as the vegetable will leave water while cooking. 
  9. Add the fresh coconut and cook 3 to 5 minutes. 
  10. Serve hot. 
  11. Makes a very healthy and satisfying addition to any main meal.
Valchi Bhaji Tel Piyav

Mutton Polov


Mutton Polov

This is a traditional Mangalorean dish typically served at Roce ceremonies.  The Lunch or dinner at Roce ceremonies is either fish curry or mutton polov alongwith the other main items of the menu like chone tendli sukhe, sannas, vorn etc.

In Mangalore in old times, “Korpo” was used for this preparation i.e. fresh coconut and sliced onion would be put out to dry in the sun and used with the spices for the masala paste.  I am sure this is still being done when cooking is done on a large scale for weddings, etc. For home cooking, we would go with the quicker method of roasting the coconut and onion on a pan!

Mutton Polov

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 kg. mutton
  • ½ kg. Ash Gourd (Kuwalo) (Winter Melon)
  • 2 medium onions
  • 3 bay leaves
  • 1 cup light coconut milk
  • 1 tsp. salt or to taste
  • 2 to 3 tbsp. coconut

Roast and grind to a paste

  • 1 cup heaped fresh coconut
  • 1 onion
  • 4 cloves garlic
  • 6 red Kashmiri chillies
  • 1 tbs. coriander seeds
  • 1 tsp.cumin seeds
  • ½ tsp. mustard seeds
  • 1 tsp. raw rice
  • 1” cinnamon
  • 4 cloves
  • 3 cardamoms

Method

  1. Clean and cut mutton into cubes, wash and drain well. 
  2. Clean the ash gourd, cut into wedges, remove the seeds, peel and cut into ½” cubes.  Wash and drain.
  3. Slice one onion and fry in a little oil to light brown
  4. Add the mutton pieces and cook till they change color and most of the water that is released evaporates. 
  5. Add sufficient hot water to the mutton, bring to a boil and cook for about 60 minutes.  If using a cooker, it will be quicker.
  6. Stir in between and add salt half way through cooking. 
  7. When the mutton is tender remove to another dish and set aside. 
  8. In the same vessel add a cup of water, the ash pumpkin cubes, 3 bay leaves, 1 tsp. salt (or to taste) and cook the vegetable adding a cup of thin coconut milk. 
  9. When half done, add the cooked mutton alongwith the stock. 
  10. Bring to a boil and simmer 5 minutes. 
  11. Then add the ground masala paste, adjust the curry by adding the masala water. 
  12. Cook on medium till oil surfaces. 
  13. Test seasoning and add salt if required. 
  14. Meanwhile, take a frying pan add a tbsp. of coconut oil and fry the sliced onion till golden brown. 
  15. Garnish the curry and serve hot with rice or sannas, etc.

Chicken Khudi


Chicken Khudi

This is an East Indian speciality made using the famous East Indian ‘Bottle Masala’.  This dish can be prepared with Chicken, Mutton or Beef. 

The Mangalorean community have their own very famous ‘Bafat Masala’ powder.  Try this recipe with bafat masala powder in lieu of bottle masala!!

Chicken Khudi

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Kg. Chicken (mutton or beef)
  • 4 large onions, sliced
  • 4 green chillies
  • 2 to 3 tbsp. dessicated or fresh coconut
  • 8 garlic cloves
  • 2” pc ginger
  • 1 tbsp. bottle masala
  • 1 tbsp. thick tamarind paste  (2 to 3 tbsp. if it is watery) or juice of one lemon
  • ½ tsp. garam masala powder (optional)
  • 2 tbsp. ghee
  • 1 tsp. salt or to taste
  • 2 medium potatoes (optional)

Method

  1. Clean, remove skin and cut chicken into medium sized pieces.  Wash well and set aside.
  2. Roast the onions, chillies, garlic and coconut and grind to a paste alongwith the ginger and bottle masala.
  3. Wash, peel and cut potatoes into cubes.
  4. Heat ghee in a vessel, add the ground masala paste and saute few minutes.
  5. Add the chicken and mix well with the masala and cook till the chicken changes color. 
  6. Add salt, rinse the masala jar and add the water to the chicken. 
  7. Bring to a boil, reduce flame and cook the chicken for 30 minutes. 
  8. Stir the chicken at 10 to 15 minute intervals. 
  9. If additional water is required, add hot water. 
  10. Add the potato cubes and cook 10 minutes. 
  11. Test if potatoes are cooked and check seasonings. 
  12. Add garam masala powder, mix, cook for a minute and take off flame.
  13. Serve with steamed rice, pulao or any bread, dosas, sannas, etc. of your choice.

Chicken Khudi

Rava Upma


Rava Upma

Rava Upma

  • Servings: 4-6
  • Difficulty: Easy
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Quick Savoury Breakfasts

Ingredients

  • 1 Cup Rava (Semolina)
  • 2 tbsp. cashewnuts
  • 2 tbsp. yogurt
  • 1 Onion
  • 2 green chillies
  • ½” piece ginger
  • 1 tsp. urad dal
  • 1 tsp. gram dal
  • ½ tsp mustard seeds
  • 4 small bay leaves
  • 1 sprig curry leaves
  • 3 tbsp. ghee
  • Salt to taste
  • 4 cups water

Method

  1. Heat 1 tbsp. ghee in a kadai and roast the rava on low heat
  2. Meanwhile, chop the onion, green chillies and ginger. 
  3. When the rava turns light brown, remove and set aside. 
  4. Add 2 tbsp. ghee to the kadai and fry the cashewnuts till they change color. Remove. 
  5. Add the mustard seeds, when they splutter add the urad and gram dal and saute. 
  6. Add the curry leaves, ginger, green chillies, and saute few seconds.
  7. Then add the onion and bay leaves and fry till onions turn soft. 
  8. Add the yogurt and salt and stir to mix well. 
  9. Add 4 cups water, stir and bring to a boil. 
  10. When it comes to a rolling boil, reduce heat and add the Rava. 
  11. Mix well to dissolve lumps if any. 
  12. Stir and cook covered till all the water is absorbed. 
  13. Open, stir and cook till mixture turns dry and thick and leaves the side of the kadai. 
  14. Add the cashewnuts, mix and turn off the heat. 
  15. Serve hot plain or with chutney for breakfast or tea-time snack.

Sweet Corn and Chicken Soup


Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water

Method

  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

Traditional Cucumber Karam


Traditional Cucumber Karam

Traditional Cucumber Karam

  • Servings: 6-10
  • Difficulty: Easy
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Traditional Karam Cucumber Coconut Salad – Thousyache Karam

Ingredients

  • 2 Large cucumbers
  • 2 medium onions
  • Salt to taste
  • Grind to a paste
  • 1 cup fresh coconut
  • 2 green chillies or to taste
  • ½” piece ginger
  • 3 to 4 pieces of tamarind
  • 1 tsp. mustard seeds
  • ½ tsp salt, if required.

Method

  1. Cucumbers used for this recipe are the local cucumbers (we call it gaunti toushe).
  2. Wash, peel and remove the seeds of the cucumbers. 
  3. Cut into thick slices. 
  4. Add a tsp of salt, mix and set aside for 10 to 15 minutes. 
  5. The cucumbers will release water.
  6. Squeeze out the water and transfer to a serving bowl. 
  7. Slice the onion horizontally into thick slices and mix with the cucumber. 
  8. Grind the coconut, green chillies, ginger, tamarind and mustard seeds to a coarse paste with a little water. 
  9. Add ½ tsp salt if required. 
  10. Mix the ground paste with the cucumber onion mixture and combine well with your hands. 
  11. Serve cold. 

This is a traditional Mangalorean salad, served on all festive and celebratory occasions.  A must item for the “Novem Jevon” which is celebrated on 8th September, to celebrate the nativity of our Blessed Mother Mary and the blessing of the new harvest i.e. the grains of paddy.

Wishing one & all a Happy Feast!

Here are other dishes that make up the “Novem Jevon” menu:

  1. Sannas
  2. Chana Bhaji
  3. Alun Dento
  4. Karatein Sukhe (Karela vegetable)
  5. Raw Banana Bhaji
  6. Moong Sukha
  7. Kaane Fish curry
  8. Pathrode
  9. Vorn

The dishes can be any variety and any number but must be in odd number. Sannas, Alun Dento, Karatein Sukhe, Chana Bhaji, Vorn are commonly prepared. Understand Udupi and Kundapur side, fish curry alongwith veg dishes are prepared, but proper Managalore side it is only vegetarian preparations.

Cooking with Raw Bananas


Enjoy the goodness and health of Raw Bananas by including them in your diet. Easily available throughout the year. Here are three delicious and easy recipes to try out.

Stuffed Raw Bananas

Stuffed Raw Bananas

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 4 Big Raw Bananas
  • ¼ cup coconut
  • 4 green chillies
  • ½ cup coriander leaves
  • ½ tsp. mustard seeds
  • 2 to 3 red chillies
  • ½ tsp turmeric powder
  • 1 tsp. Salt or to taste
  • Half lemon juice

Method

  1. Peel the bananas and soak in water to prevent oxidation and turning black.
  2. Cut the bananas into 2 inch pieces lengthwise. 
  3. Cut each piece into half, halfway down the centre. 
  4. Grind together coconut, green chillies and coriander leaves. 
  5. Mix in salt, turmeric and lemon juice.
  6. Stuff the paste into the bananas. 
  7. Heat 1 tbsp. Oil or ghee and put in mustard seeds and red chillies. 
  8. When the seeds stop popping, put in the bananas. 
  9. Cover tightly and cook till bananas are done. 
  10. Serve hot.

Raw Banana Fry

Raw Banana Fry

Raw Banana Fry

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 4 Raw Bananas
  • ½ tsp ginger garlic paste
  • 1 to 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 3 to 4 tbsp. rice flour
  • 2 tbsp. corn flour
  • Salt to taste
  • ¼ cup curry leaves for garnish
  • Oil for frying

Method

  1. Peel the bananas and soak in water to prevent them turning black.
  2. Slice the Bananas horizontally into thin slices. 
  3. Mix the ginger garlic paste, chilli & turmeric powder, rice flour, corn flour, vinegar and salt and make a thick paste using as much water as required.
  4. Mix the slices with the batter. 
  5. Heat oil for deep frying, when hot reduce flame and fry in small batches till crisp and golden.
  6. Drain on kitchen towel. 
  7. Fry the curry leaves in the hot oil for a minute and remove.
  8. Garnish the fried bananas with the curry leaves and serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, bread fruit, potatoes, yam, mushrooms, etc.

Raw Banana Bhaji

Raw Banana Bhaji

Click on the above link for the recipe.

15 Minute Breakfast Recipes


Leftover Dosa Upma

Leftover Dosa Upma

  • Servings: 4-6
  • Difficulty: Easy
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A simple and easy upma recipe to use-up leftover dosas, sannas, idlis, etc. Similar Upma can even be made of leftover bread. Transforms into a completely new and delicious dish which you will certainly enjoy!

Ingredients

  • 1 Cup yogurt
  • 2 cups Dosa, chopped into pieces
  • 2 green chillies, chopped
  • ½ tsp mustard seeds
  • 1tsp. urad dal
  • 2 tbsp. coriander, chopped
  • Few curry leaves
  • ¼ tsp. turmeric powder
  • ½ tsp salt
  • 1 tbsp. ghee

Method

  1. Beat the yogurt and add the dosa pieces and set aside. 
  2. Heat a kadai, add the ghee, when hot add the mustard seeds and allow to splutter
  3. Add the urad dal, let it turn lightly brown.
  4. Add the curry leaves and green chillies. 
  5. Saute lightly. 
  6. Add turmeric and the marinated dosa pieces. 
  7. Mix well and heat through. 
  8. Garnish with chopped coriander leaves.
  9. Serve hot for breakfast or as tea-time snack or a mid-morning snack.

Check-out more fifteen minute recipes:-

  1. Vermicelli Upma
  2. Bacon & Eggs
  3. Low Carb Toad in a Hole
  4. Egg Roll
  5. Toad in a Hole
  6. Egg Omlette with Cherry Tomatoes
  7. French Toast
  8. Rava Adai
  9. Poha Upma
Poha Upma

Methi Murgh Fenugreek Chicken


Methi Murgh Fenugreek Chicken

Methi Murgh

  • Servings: 8
  • Difficulty: Easy
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Ingredients

Ingredients

  • 1 Kg. Chicken
  • 1 cup yogurt
  • Salt
  • 2 tbsp.ghee/oil
  • Whole garam masala
  • 5 Green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1″ cinnamon
  • 2 bay leaves
  • A pinch mace (optional)
  • 2 large onions
  • 6 cloves garlic
  • 2″ ginger
  • 1/2″ ginger juliennes
  • 4 green chillies
  • 1/2 tsp turmeric
  • 1 tsp. coriander powder
  • 1 tsp. red chilli powder
  • 1 cup tomatoes
  • 2 tbsp. fenugreek (kasoori methi)
  • 1/4 cup coriander leaves

Method

  1. Clean, remove the skin and cut chicken into medium pieces or 8 large pieces if you wish.
  2. Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.
  3. Peel, wash and chop onions.
  4. Peel and chop garlic and ginger.
  5. Remove stems and chop green chillies.
  6. Wash and chop tomatoes.
  7. Clean, wash and chop coriander.
  8. Heat ghee in a pan, add whole garam masala and saute over medium heat until it begins to crackle.
  9. Add onions and saute until golden brown.
  10. Then add chopped ginger, garlic and green chilles, stir for 2 minutes
  11. Dissolve turmeric, coriander powder and red chillies in 1/4 cup water and add.  Stir for 30 seconds.
  12. Now add tomatoes and fry until fat leaves the masala
  13. Add the marinated chicken alongwith the marinade and 3/4 cup water
  14. Bring to a boil, cover and simmer until chicken is almost cooked and fat leaves the masala once again.
  15. Adjust the seasoning.
  16. Sprinkle fenugreek, ginger juliennes and coriander.  Cover with a lid.
  17. Seal the pan if desired and keep on low heat for 15 mintues.
  18. Serve with an Indian bread of your choice.

P.S.: Kasoori methi may be replaced with fresh fenugreek.  If using fresh, clean, wash and immerse in salted water for 10 minutes to remove the bitterness.  Drain and add to the marinade.

Mince Jeere Meerem


Mince Jeere Meerem

Mince Jeere Meerem

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Kg mince (Beef or Lamb)
  • 3 to 4 medium onions, chopped
  • 3 green chillies, chopped
  • 3 tbsp. ginger garlic paste
  • 3 tbsp. Jeere Meerem masala powder
  • 1 cup green peas (or Potatoes, cubed)
  • 1 small cup coriander leaves
  • 1 to 2 tbsp. vinegar
  • ½ tsp. sugar
  • 2 tbsp. ghee
  • 1½ tsp. Salt or to taste

Method

  1. Heat oil/ghee in a vessel
  2. Fry the chopped onions and green chillies till onions turn slightly brown. 
  3. Add the ginger garlic paste and fry for few minutes.
  4. Drain the mince completely and add to the pan with a tsp of salt.
  5. Saute till the mince turns brown and the water completely dries up.  Continue to brown the mince till fat begins to separate.  Do not hasten this step.  The browning of the mince brings out the flavor in the meat.  Should take 10 to 15 minutes.
  6. Once nicely browned, add the jeere merem powder, mix, add two cups of hot water and bring to a boil.
  7. Lower flame and cook on medium for 30 minutes.
  8. Open after 10 to 15 minutes and give it a good stir. 
  9. If water dries up, add some more hot water as per the consistency you desire. 
  10. Add the peas and cook further 10 minutes. 
  11. Garnish with coriander leaves.
  12. Serve with Pao or Parathas or Pooris or steamed rice or pulao.

A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes


A Typical Konkan Coastal Fish Curry Rice Meal for Four persons cooked in less than 30 minutes (excluding preparation)

To keep it real have used my daily regular utensils 😉 😉

A meal for four persons

  1. Raouns (Rawas, Indian Salmon) Fish Curry
  2. Cabbage Vegetable
  3. Lepo (Sole Tounge Fish) fry
  4. Steamed rice
  5. Mango pickle (homemade)
  1. Rawas/Raouns (Indian Salmon) Fish curry

Ingredients

  • 8 pieces Raouns fish
  • ½ medium onion
  • 2 green chillies
  • 1” pc ginger
  • 1 raw mango
  • 1 tsp. Salt or to taste

To grind to a paste

  • 4 Kashmiri chillies
  • 1/4 tsp turmeric
  • 1 tbsp. coriander seeds
  • 6 peppercorns
  • ½ tsp cumin seeds
  • 3 tbsp. coconut powder
  • 2 flakes garlic
  • ½ medium onion

Method

  1. Clean and wash & cut fish.  Apply a little salt and set aside. 
  2. Grind the masala to a smooth paste. 
  3. Slice the onion, green chillies and ginger. 
  4. Wash and peel the raw mango and cut into wedges.
  5. Heat 1 to 2 tbsp. coconut oil and add the sliced onion, green chillies and ginger.  Saute till lightly brown. 
  6. Keep the flame low so the flavors of the onion, chillies and ginger release and give off a nice aroma. 
  7. Add the masala paste, the masala water, raw mango pieces and salt. 
  8. Stir and increase the flame and bring to a boil, simmer till oil appears on the edges. 
  9. Add the fish, stir and bring to a boil.  Reduce flame to medium low and cook for ten minutes. 
  10. When curry is done it will leave fat and appear glossy.
  11. Remove from flame.

P.S.: Same recipe may be used for Pomfret, Gole fish (Hammour), Mandeli (Golden Anchovies), Surmai (Kind Fish).  This curry is called sweet fish curry where chillies are less and coriander seeds are more. Other curries are the amotik (Spicy hot) usually made with Tarle (Sardines), Bangde (Mackerels), Bhing (Herring) Tato (Shark) etc., Green curry with fresh green masala for Pomfret, Fresh Bombay duck, etc. and the Kane  (Lady Fish) where curry to similar to above but Ajwain is added to the masala and onion and garlic are increased. 

2. Cabbage vegetable

Ingredients

  • 2 to 3 cups shredded cabbage
  • 1 medium onion
  • 2 green chillies
  • 1 small tomato (Optional)
  • 1 sprig curry leaves
  • 4 flaked garlic
  • ½ tsp mustard seeds
  • 1 tbsp. coconut oil
  • 2 tbsp. fresh grated coconut
  • 1 tsp. salt or to taste

Method

  1. Shred the cabbage and soak in salted water for few minutes. 
  2. Slice the onion and green chillies, chop the tomato.
  3. Crush the garlic cloves and wash the curry leaves.
  4. Heat the oil in a pan, add mustard seeds and allow to splutter. 
  5. Add the garlic and curry leaves, followed by the chillies and onion and saute for a minute. 
  6. Add the cabbage and salt, mix.
  7. Cover and cook for 5 to 10 minutes till done.  Do not add any water.
  8. Garnish with fresh coconut.

3. Lepo fry (Sole Tongue fish fry)

Ingredients

  • 8 to 10 Lepo
  • 3 tsp. red chilli powder (or to taste)
  • ½ to 1 tsp. salt (to taste)
  • 2 tbsp. vinegar
  • Rice flour or Rava to coat the fish

Method

  1. To clean the fish, cut the head and pull out the skin from both sides and the intestines.  Wash and leave aside to drain.
  2. Mix the red chilli powder, salt and vinegar to a paste and apply to the fish and marinate for half hour.
  3. Heat some oil to shallow fry the fish. 
  4. Take some rice flour or rava in a plate. 
  5. Roll the fish to coat evenly and fry on medium flame for 5 minutes on each side till crisp.

4. Steamed Rice

  • 1.5 cups basmati rice or boiled rice if you wish
  • 1 tsp. salt
  1. Wash the rice and soak in water for atleast 15 minutes.
  2. Bring water to a boil in a vessel. 
  3. Add the pre-soaked rice, salt and bring to a boil. 
  4. Reduce flame and simmer till rice is tender.  Strain the water. 

Tip: Cook the rice on low flame so the grains remain whole and separate and do not break.

Chicken Cafreal


Chicken Cafreal

Inspired by Late Wendell Rodricks

Chicken Cafreal

  • Servings: 8 to 10
  • Difficulty: Easy
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Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces. Wash and set aside to drain.
  2. Grind to a paste ingredients from garam masala to lemon juice. 
  3. Marinate the chicken with this masala, add salt and mix well.  Refrigerate overnight.
  4. Heat 2 tbsp ghee and fry the chicken, reserving the marinade, in batches to light brown to seal the juices.  Set the chicken aside.
  5. Heat a vessel and add the coconut oil to the ghee left over from frying the chicken.  If not add a tbsp of ghee. and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  6. Add the chicken, salt if required, 1 cup hot water and cook till chicken is tender and gravy is thick about 15 minutes.  Simmer till fat separates.
  7. Serve hot garnished with onion rings and lemon wedges.
  8. Repeatedly reheating this dish just makes it better, by improving the texture and taste of the gravy and gives it a deeper color.

Chicken Cafreal

Chicken Cafreal


Chicken Cafreal

Inspired by Late Wendell Rodricks

Chicken Cafreal

  • Servings: 8 to 10
  • Difficulty: Easy
  • Print

Ingredients

  • 1.5 kg. Chicken
  • 1 tsp. garam masala powder
  • 1 tsp. black peppercorns
  • ½ tsp. Turmeric powder
  • 1 bunch coriander leaves (about 100 gms)
  • 12 to 15 flakes garlic
  • 2” piece ginger
  • 6 green chillies (or to taste)
  • 10 cashewnuts
  • 2 Onions
  • 4 Tomatoes (deseeded)
  • 2 tbsp. lemon juice
  • Salt to taste
  • 1 tbsp. Coconut oil
  • 2 tbsp. ghee or as required

Method

  1. Clean and cut the chicken into large pieces. Wash and set aside to drain.
  2. Grind to a paste ingredients from garam masala to lemon juice. 
  3. Marinate the chicken with this masala, add salt and mix well.  Refrigerate overnight.
  4. Heat 2 tbsp ghee and fry the chicken, reserving the marinade, in batches to light brown to seal the juices.  Set the chicken aside.
  5. Heat a vessel and add the coconut oil to the ghee left over from frying the chicken.  If not add a tbsp of ghee. and fry the masala paste for 5 minutes till the raw smell disappears and fat leaves the masala. 
  6. Add the chicken, salt if required, 1 cup hot water and cook till chicken is tender and gravy is thick about 15 minutes.  Simmer till fat separates.
  7. Serve hot garnished with onion rings and lemon wedges.
  8. Repeatedly reheating this dish just makes it better, by improving the texture and taste of the gravy and gives it a deeper color.

Chicken Cafreal

Cooking with Spinach


Leafy green vegetables are high in nutrients, low in calories, important for skin, hair, bone and overall health, while providing the necessary protein, iron, vitamins and minerals.  It is advisable to incorporate a leafy vegetable daily into our diets for optimum health.  It is also affordable and easy to prepare.

Here are a few easy recipes using spinach:-

  1. Mutton Palak – A delicious non-vegetarian dish using spinach with the least amount of spice, yet full of flavour.
Mutton Palak

2. Hara Bara Kabab – Spinach, Green Peas and Potatoes combined to make the famous Tikkis. Serve as a starter, appetizer or a healthy snack!

Hara Bara Kabab

3. Kashmiri Saag – Spinach cooked with a exorbitant amount of garlic and red chillies, but does not overwhelm the dish, just makes it superbly but mildly spiced with the flavors of garlic.

Kashmiri Saag

4. Dahi Palak – A dish you can throw together in minutes yet turns out delicious. Serve with steamed rice, Khichidi, Pulao or with rotis or any Indian bread.

Dahi Palak

5. Tuna & Braised Onion Salad – A salad which doubles up also as a main course! Just enjoy it with some crusty bread or Pita bread or any Indian bread and your meal is done for the day!!

Tuna & Braised Onion Salad

More ways to cook with leafy vegetables –

Spinach and leafy vegetables can also be cooked using the simple mangalorean ‘Thel Piao” method using green chillies, onion, garlic, a little oil and water and cooking till done and then garnishing with fresh coconut.

Curries like spinach or Valchi Bhaji with prawns, or black-eyed beans are some of popular recipes using leafy vegetables. My recipe for Alun stem with Alasande can be used for these dishes.

The book “Mais Recipes” has the recipes for these dishes.

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Eggciting Breakfasts


Eggs form an essential part of our diets providing us with quality nutrients like protein, iron, vitamins, minerals and carotenoids and is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

Eggs should also be cooked in the right manner to benefit from the nutrients. For perfectly boiled eggs check out my post on Think you know how to boil an egg.

For those who love eating eggs, here are several options to enjoy this nutrient dense food for breakfast or even as lunch or dinner.

  1. Egg Frittata with potato and sausages
  2. Egg Omlette with Cherry Tomatoes
  3. Eggs Benedict
  4. Egg Roll
  5. Mughalai Egg Paratha
  6. Omlette Pao
  7. Toad in a Hole
  8. Low Carb Toad in a Hole
  9. English Breakfast
  10. Egg Bhurji
  11. Egg Mayonnaise Sandwich
  12. Bacon & Eggs
  13. Egg Dosa
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