Kerala Egg Curry

"Kerala Egg Curry" is an aunthetic dish from Kerala Cuisine.

This medium spiced egg curry goes well with your Rice, Dosa, Idli & Appam.

In Kerala Cuisine, there wouldn't be any curry without Coconut. Coconut would be used in either of the forms; either Grated or as a Milk or as a Oil. I have used two forms of Coconut in this dish.

Try this out and do post your valuable suggestions/comments.

Ingredients
Boiled Eggs - 2 (cut into 2 halves)
Onion - 1
Tomato - 1
Green Chilli - 1 (very small)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Sambhar Powder(home made) - 2 tsp
Coconut Milk - a small cup
Coconut Oil - 3 tbsp
Salt - as required

Procedure
(1) Heat 2 tbsp of Oil in a pan
(2) Add the chopped Onions, little salt & saute till it turns light brown
(3) Add ginger garlic paste and saute till the raw smell is off
(4) Add the finely chopped green chillies & all the dry powders one-by-one
(5) Saute it for 2 minutes and then reduce the flame
(6) Add the chopped tomatoes and the remaining salt
(7) Saute for 5 minutes and then add a cup of water
(8) Cover and cook till it gets smashed
(9) Add the Coconut milk and simmer the stove
(10) Cover and cook till its done
(11) Switch off the stove and allow it to cool
(12) Grind the cooked mixture in a mixie (but dont make it as a fine sauce)
(13) Pour a tbsp of oil in a pan
(14) Transfer the grinded sauce in the hot oil & reduce the flame
(15) Cook the yellow sauce till it gets thick
(16) Then add the boiled eggs & cook for a min
(17) Transfer the Egg Curry to a serving dish

(18) Garnish with Curry leaves and serve it hot with your main course.

Vangi Bath or Brinjal Rice

Vangi Bath or Brinjal Rice is one of those popular dishes from Karnataka. This is a spicy rice dish with few dry coarse powder. It can be served with Appalam, Pappad and Potato Chips.

Few of my teammates love Vangi Bath that is prepared by me.

Here is the recipe..

Ingredients
Brinjals - 4 (medium sized, slit lengthwise)
Basmathi Rice - 250 gms
Onions - 1
Grated Coconut - 2 tbsp
Turmeric Powder - 1/4 tsp
Oil - 2 tbsp
Ghee - 1 tbsp
Salt - as required
Water - 400 ml

To Grind
Channa Dhal - 1 tbsp
Whole Dhaniya - 1/4 tbsp
Fenugreek Seeds - less than 1/4 tsp
Small Dry Red Chillies - 6
Cumin Seeds - 3/4 tsp

To Season
Channa Dhal - 1/2 tsp
Urad Dhal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - few

Procedure
(1) Dry roast the items given in "To Grind" by adding them one-by-one in a hot pan
(2) Heat Oil in a pan and add items given in "To Season" one-by-one
(3) Add the chopped onions, half the salt and saute it for 5 min
(4) Add turmeric powder and saute till onions turns light brown
(5) Add the lengthwise chopped Brinjal pieces
(6) Cover and cook till Brinjal pieces are cooked
(7) Grind the dry roasted items as a coarse powder
(8) Add the coarse powder to the cooked brinjal pieces
(9) Saute it till the raw smell is off
(10) Now add the grated coconut to it

(11) Boil the Rice in a rice cooker and spread it in a wide plate
(12) Allow the rice to cool for few minutes
(11) Add the boiled rice to the brinjal mixture
(12) Pour a tablespoon of ghee and mix it again
(13) Transfer the Brinjal Rice to a serving dish

(14) Now your Vangi Bath is ready to be served hot

Palak Paneer

Palak Paneer, Paneer in a thick gravy of Pureed Spinach is a very popular dish in North India and Pakistan.

Palak Paneer is a very good vegeterian side dish for Naan, Roti, Paratha & Chappathi.

A few months ago, I had a good lunch in one of the famous resorts (for tourists) in Maharashtra. They served us Palak Paneer as side dish for Naans. Oh Man! what a taste it was..I just had Palak Paneer as main dish. I even wanted to ask what was the special secret behind that yummy green sauce..

Ingredients
Palak or Spinach - 2 bunches
Paneer - 200 gms (fried in ghee)
Onions - 1
Tomatoes - 1
Cumin Seeds - 1/2 tsp
Green Chilli - 1 (big)
Crushed Dry Fenugreek Leaves - 1/2 tsp
Ginger Garlic Paste - 1 1/4 tsp
Turmeric Powder - a pinch
Chilli Powder - less than 1/4 tsp
Cumin Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - as required
Butter - 1 tbsp
Ghee - 1 tbsp
Oil - 2 tsp
Sugar - 1/2 tsp

Procedure
(1) Heat Water with half salt and sugar in a wide bottom sauce-pan
(2) Add the washed Spinach leaves and cook for 3 min
(3) Allow it to cool and grind it along with Green Chilli
(4) Heat Oil and half of the butter in a pan
(5) Add Cumin seeds and let it splutter
(6) Add the very finely chopped onions, little salt
(7) Saute till light brown & then add Ginger Garlic paste
(8) Saute till the raw smell is off
(9) Add the crushed dry fenugreek leaves & tomatoes
(10) Cook till tomato gets smashed & then add all dry powders except garam masala
(11) Saute it till the raw smell is off
(12) Add the Spinach, Green Chilli puree
(13) Cook the green sauce for 5 min in high flame
(14) Add the remaining salt, sugar and garam masala & cook for another 5 min in medium flame
(15) When you find the bubbles in the sauce, add the fried Paneer cubes
(16) Allow it cook for another 2 minutes

(17) Transfer the Palak Paneer to a serving dish and add butter

Chettinad Chicken

"Chettinad Chicken" is an authentic, traditional fierry curry from Chettinad Cuisine. A very good spicy curry that tastes great & goes well with all kinds of Indian main courses.

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the spiciest and the most aromatic in India and is famous for its use of a variety of spices (mostly used in preparing non-vegetarian food).

Many South Indian people crave to taste the food of Chettinad. You can find hell lot of Chettinad Restaurants & Hotels in Tamil Nadu. Though there are many, only one or two brings out that authentic taste of Chettinad Kitchen.

I'm proud enough to say that I'm from Chettinad region & culture (atleast for the food..haha),..Me being from the Chettinad, very late to post this recipe here in my blog..

Ingredients

Chicken - 500 gms (skinned, boneless)
Big Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic pods - 10 (small)
Fennel Seeds(Sombu thool) Powder - 1/2 tsp
Lime Juice - 1 tsp
Salt - little

To Marinate
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1/4 tsp
Curd - 1/2 tbsp
Home made Sambhar Powder - 1 tsp
Salt - for marination alone

To Grind
Ginger - a small piece
Cumin seeds - 1/4 tsp
Fennel Seeds - 1/2 tsp
Small onions - 7
Garlic pods - 5
Green Chilli - 1
Dry Red Chilli - 1
Chilli powder - 1 1/2 tsp
Coriander powder - 3 tsp
Grated Coconut - 3 tbsp
Cashewnuts - 3 or 4

To Season
Oil - 3 tbsp
Clove - 1 or 2
Cardamom - 1
Cinnamon - 1 (small piece)
Bay Leaf - 1 (small leaf)
Fennel seeds - 1/2 tsp
Mint leaves - 10
Curry leaves - little

Procedure
(1) Add the items given in "To Marinate" to the Chicken & leave it aside for half-an-hour
(2) Make a thick fine paste of items given in "To Grind"
(3) Heat Oil in a Pan & add items given in "To Season" one-by-one
(4) Add the chopped onions, little salt & saute till it turns transparent
(5) Add the small whole garlic pods and saute for 2 min
(6) Now add the finely chopped tomatoes and saute till it gets smashed
(7) Cook till it leaves out oil & then add the grinded paste in a medium flame
(8) Saute the paste till the raw smell is off
(9) Allow it to cook till it leaves out enough oil
(10) Now add the marinated chicken to the cooked onion tomato & grinded paste gravy
(11) Add little water if at all required as Chicken would leave out enough water
(12) Cook the Chicken in the gravy with a medium flame for 15 min and saute it once in a while
(13) Add the Fennel Seeds powder and fresh curry leaves to the gravy
(14) Increase the flame to high and cook for 3 min, so that the water in the gravy is dried up
(15) Cook the gravy in a low flame for another few min, till you the oil separates out

(16) Add little lime juice and transfer the gravy to a serving dish
(17) Serve it hot with lemon wedges, mint leaves and onion slices

Chicken Biryani - II

I'm trying out various methods of Chicken Biryani. This is a simple version and very easy to prepare.

Chicken Biryani made of store bought Biryani Mix. I have used Mother's Recipe Chicken Biryani Mix.

Ingredients
Chicken - 500 gms
Basmathi Rice - 500 gms (branded rice, washed & then soaked in water for 20 min)
Onions - 2 (chopped thin, lengthwise)
Tomatoes - 2 (chopped lengthwise)
Green Chilli - 1 (slit in top)
Mint Leaves - 20
Corriander Leaves - few
Saffron food color - a pinch
Water - 900 ml
Salt - for the Rice

To Marinate
Curd - 2 tbsp
Giner Garlic Paste - 2 tsp
Store bought Chicken Biryani Mix - 60 gms
Turmeric powder - less than 1/4 tsp (optional)
Red Chilli Powder - 1/4 tsp (optional)
Salt - required for Chicken alone

To Season
Dalda - 1 tbsp
Bay Leaf - 1
Cloves - 3
Mace - 1 (optional)
Nutmeg - 1 (optional)
Cinnamon - 2 (small pieces)
Green Cardamom - 1
Black Cardamom - 1
Black Cumin Seeds - 1/2 tsp
Salt - for Onions alone

Procedure
1. Marinate the Chicken with items given in To Marinate for 1 hour
2. Heat Dalda in a Pressure Pan or Non-stick Kadai
3. Add all the whole garam masalas given in To Season one-by-one
4. Add the chopped Onions, little salt and saute till it turns brown
5. Add the chopped Tomatoes and saute till it gets half smashed
6. Now add the Green Chilli, Corriander & Mint Leaves
7. Saute for a minute and add the marinated Chicken
8. Cook the Chicken in medium flame for 5 to 10 min

9. In a Pressure Cooker, pour the required amount of water and salt
10. Bring it to a boil for 5 min & then add the soaked Rice, semi cooked Chicken & a pinch of food color
11.Close the Pressure Cooker with its lid & let it cook in a high flame for 9 min
12.Reduce the flame to low and let it cook for another 6 min
or
9. In a Rice Cooker heat Water for few minutes
10.Add the soaked Rice & semi cooked Chicken to it
11.Cook it in cooking mode & give it a standing time of 2 to 3 min when it gets pushed to warm mode
13.Chicken Biryani is ready to be served hot with your Brinjal kosthu or Raitha

Is it not very simple to prepare??

Kerala Fish Fry

"Kerala Fish Fry" is one of the most important recipe from Kerala Cuisine.

How one can miss tasting this mouth watering dish from the land of Kerala that is well-known for Coconuts, Fish curry, Puttu, Idiyappam and Kadala curry.

When talking about Kerala food, I remember a thing that happened during my college days. I was doing an Oracle course in Chennai after my long tiring college hours. Through one of computer class batchmates, a Keralite; I got an opportunity to taste their food on Onam. Wow, what a food it was..Amazing!! Tummy-filled dinner. The Banana leaf was filled with those many veg curries. Last but not the least, a small place was given for the poor Rice (though, it was the main dish :( that day..). We couldn't complete tasting all those curries. Myself and my friend, we even asked "Aunty, would you serve the same curries a week or month later??" She laughed and replied back, "why not! find time to come again and I would be happy enough to feed you molae.."

My Dad has helped me in taking these pictures (by holding it for a while). Thanks Appa!

Ingredients
Fish Pieces - 6
Oil - to shallow fry

To Grind
Small Onions or Shallots - 4
Pepper Corns - 8
Cumin Seeds - less than 1/4 tsp
Fennel Seeds - less than 1/4 tsp
Store bought Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 1/2 tbsp
(homemade Chilli + Dhaniya Powder)
Salt - to taste

Procedure
(1) Add the items given in "To Grind" to a fine paste
(2) Apply the grinded paste to the fish pieces
(3) Arrange the fish pieces in a plate & allow to marinate in its own masala

See to it that its arranged like this

(5) If required allow it to dry for a while in fan's air
(6) Heat Oil in a non-stick kadai
(7) When the oil gets hot, reduce the flame to medium
(8) Fish pieces can be fried in batches
(9) Garnish the fried fish pieces with curry leaves

(10) Kerala Fish Fry can now be served hot with your Rice

Meen Kulambhu

"Meen Kulambhu" is a spicy dish from South Indian kitchen that goes good with Rice, Idly and Dosa.

I have prepared this curry with a fish variety called Thengaparai.

We do require the english names if we are out of India. As we have hundreds and hundreds of fish varieties, at times we get confused with the names. It is known as "Yellowtail Scad" in english. Not sure guys, check it out!!

Here is the recipe for you..

Ingredients
Fish pieces - 5
Shallots or Small Onions - 10 (cut into 4 pieces lengthwise)
Tomato - 1/2 (chopped)
Turmeric Powder - 1/4 tsp
Sambhar Powder - 1 tbsp (homemade Chilli Powder + Dhaniya Powder)
Tamarind Paste - 2 tbsp (adjust according to the thickness)
Water - as required
Salt - to taste

To Grind
Grated Coconut - 3 tbsp
Fennel Seeds - 1/4 tsp
Cumin Seeds - less than 1/4 tsp
Pepper Corns - 3 or 4
Tomato - 1/2
Shallots or Small Onion - 2 or 3
Red Chilli Powder(store bought) - 1/4 tsp
Salt - little

To Season
Sesame Oil - 2 tbsp
Fenugreek Seeds - less than 1/4 tsp
Curry Leaves - a sprig
Garlic Pods - 10 (whole or cut into 2 pieces, lengthwise)

Preparation
(1) Pour Oil in a pan and reduce the flame to medium when it gets hot
(2) Add the items given in "To Season" one-by-one
(3) Now add the Shallots and saute for 2 minutes
(4) Add the chopped tomatoes and saute it for a while
(5) Add turmeric powder, home made sambhar powder and salt
(6) Reduce the flame to low and saute till the raw smell is off
(7) Now add the tamarind paste and required amount of water to it
(8) Grind the items given in "To Grind" as a fine paste
(9) Allow the curry to cook in a medium flame
(10)Stir the curry once in a while
(11)When you find bubbles in the curry, add the grinded paste
(12)Allow it to cook for few minutes
(13)Add the Fish pieces and allow it to cook for few minutes

It wouldn't take much time for the Fish pieces to get cooked. At the max, it would take 10 minutes or even less than that. You might find the curry little watery in the snaps that I had posted (My dad wanted a thin curry). You can thicken the curry (add very little water and increase the amount of coconut in the To Grind's list) which would taste great than the thin one.