SPINACH, ONION N POTATO PAKODA

Ingredients
1 onion chopped
1 potato cut into small cubes
1 small bunch of spinach
1 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp fennel seed
2 green chilli finely chopped
1 tsp coriander seed coarsely crushed
1 cup chickpea flour (besan)
salt to taste
1 tsp baking powder
oil for frying

Method
Wash spinach , drain the water and  chop it  finely .
Cut the onions and potato and keep it aside
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, cumin, chili powder, garam masala and fennel.
Make a well in the center of the flour.  Gradually pour the water into the flour mixture and mix to form a thick, smooth batter.
Add green chillies and crushed coriander seed , salt .
Add spinach , onion n potato along with baking powder.
Heat oil in a kadai. To check if the oil  is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the pakodas.

Now reduce the heat to medium and drop roughly shaped balls directly into the oil.
Fry until golden brown. Remove pakodas from the oil and drain them on a paper towel.

Enjoy the rain with hot and crispy pakodas and a cup of steaming hot chai!

VARATHARACHU MEEN CURRY

Ingredients

1/2 kg Kingfish or Salmon (cut into cubes)
3/4 cup Grated coconut
3 nos Pearl onions(Kunjulli)  ( sliced very fine)
3 tbsp. chilli powder
1 tbsp. coriander powder
1/2 tsp turmeric powder
5 curry leaves
1/4 tsp fenugreek powder
a small ball of tamarind (puli)
salt as per taste
1 tbsp. oil

Method
Heat 1 tbsp of oil in a non stick pan.
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Fry on a medium heat for 20 mins, till it becomes brown.
Cool the mix and grind it in a mixer with a little water.

Pour tamarind pulp water and grind again.

Heat the remaining oil in the same pan.

Add the paste and stir.

Add turmeric powder and salt.

When the paste boils and aroma comes, add fish pieces.

Add sufficient water such that the pieces are well immersed in the mix.

Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.

Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

 

FISH CURRY IN COCONUT MILK

This fish curry is from Kerala. We use kodampuli (a type of tamarind) , it  adds sourness but without acidity.

Ingredients
Fish fillet like basa
1 small piece ginger chopped finely
1 onion chopped finely
1/4 cup coconut milk
4-5 curry leaves
salt as per taste
pinch turmeric
1-2 tsp chilli powder
2-3 green chillies
1 small piece kodampuli
1 tbsp. olive oil
2-3 shallots finely chopped

Method
Soak Kodampuli in water and keep aside.
Heat a non stick pan, add olive oil.
Add ginger and onions , sauté for 1-2 mins.
Add turmeric and chilli powder
Add curry leaves and salt.
Add kodampuli and fish fillet . Boil on low flame until fish is almost cooked.
Add green chillies and simmer for 1-2 mins.
Heat oil in a small pan and add chopped shallots .
Saute it till brown and pour over the fish curry.
Enjoy this curry with rice.

VEGETABLE BIRYANI

I tried this biryani from Tarla Dalal'. This Biryani is Low Cal Biryani...  Cooked with minimal oil and aromatic spices, this vitamin A, iron and calcium enriched biryani is an all-in-one meal by itself. 

Ingredients

For the rice
1 cup uncooked rice
1 clove
1 stick of cinnamon
1 bayleaf
1 cardamom 
 salt  to taste

For the vegetable gravy
1 1/2 cups mixed vegetable
1/4 cup low fat paneer
1/2 tsp cumin seed
3/4 cup finely chopped onions
2 tsp ginger-garlic paste
3 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 cup chopped tomatoes
1/2 cup low fat milk
1 tsp oil
salt to taste

Other ingredients
3 tbsp low fat curds
2 tbsp chopped coriander leaves
a few saffron strands
                    

Method                      

For the rice
Clean and wash the rice.Soak the rice in water for 1 hour .

In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom and salt.
Cover and simmer till the rice is  cooked.

For the vegetable gravy
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, coriander powder, turmeric powder and garam masala with ½ cup of water and sauté for 2 to 3 minutes.
Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
Add the boiled vegetables and paneer and mix well.

How to proceed
Combine the curds, coriander and saffron and mix well.
In a deep vessel, arrange the vegetable gravy on the base.
Top with the rice and spoon the curd mixture over the rice.
Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes  for 20 minutes.
Enjoy your veg biryani with raita , papad and pickle. 

METHI MURG

Ingredients
1/2 kg chicken breast cut into 1/2 inch cubes
1 tsp cumin seeds
1 onion finely chopped
4 cloves garlic crushed
1/2 tsp coriander powder
pinch turmeric
1/2 tsp chilli powder
1 tomato finely chopped
salt as per taste
1 tsp olive oil
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice
1 tbsp coriander leaves chopped
2 tbsp yoghurt
2 cloves garlic crushed

Method
Marinate chicken pieces with yoghurt and 2 cloves crushed garlic.
Heat a kadhai,  add olive oil. When oil is hot add cumin seeds. When they sizzle add onion and garlic. Saute till onion turns soft.
Add chicken pieces and stir fry for 5 mins.
Add turmeric, chilli and coriander powder, tomato and salt.
Fry the chicken until chicken gets cooked. Add kasuri methi and lemon juice ans mix well.
Garnish with coriander leaves and serve hot.

MASALA ALU

Ingredients
3-4 potatoes
1 tsp mustard seeds
1 tsp cumin seed
1 tsp gingergarlic paste
pinch turmeric
1 tsp lemon juice
1 tsp sugar
1 tsp chilli powder
salt as per taste
1 tbsp olive oil
2 tbsp tomato puree
2 tbsp coriander leaves chopped

Method
Boil potatoes until tender, cool and cut into bitesize pices
Heat a nonstick pan. Add oil , after it is hot, add mustard seeds and cumin seeds.
Add gingergarlic paste , chilli powder, turmeric, cook for 2 mins. Add potato , saute for 5 mins.
Add tomato puree and cook.
Add lemon juice and sugar . Cover and cook on low flame till potatoes are done.
Ganish with chopped coriander leaves.

RICE STUFFED GREEN PEPPERS

Ingredients
4 small green peppers
1/2 cup frozen peas
2/3 cup cooked rice
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
salt as per taste
1 tomato chopped
1/4 cup salsa (optional)
1/4 cup grated mozarella
2 tbsp coriander leaves chopped
1/2 cup water

Method
Slice tops of green pepper and set aside. Remove and discard seeds from peppers.
Place the peppers in a pan with 1 inch of water and boil it. Reduce the heat and cook for 5 mins or until peppers are tender. remove and keep aside.
Boil the peas till done.
Preheat oven to 350 F
Take a bowl , add rice, peas, coriander powder, cumin powder, chilli powder, salt, tomato, coriander elaves and salsa. Mix well.
Spoon the filling into pepeprs. Top with mozarella and covr the pepper caps.
Place the stuffed peppers in a casserole dish and coat with cooking spray.
bake it for 15 mins, until pepper begin to brown .
serve it hot