Like Paneer dishes Mushrooms are also cooked once in a while.But unlike Paneer there is cleaning part included in Mushrooms which is a bit time consuming.This time my Hubby bought some canned Mushrooms and I prepared this Mushroom masala curry.Recently we had this Mushroom Masala from a Restaurant.So tried re creating the same at home.The gravy was licked completely by everyone,meaning all of them really enjoyed it to the core.
Yesterday we had guests for Iftar,only bachelors.There are some leftovers.So there is no cooking today and I thought I will feed my blog :) Before Ramadan started my Hubby had gone to Malaysia and on his return he came via Kerala,so I got some fresh goodies from Umma.In which there were some sweet ripe Jackfruits,both raw and ripe Mangoes and then snack items.
The climate is slightly changing to winter,with some cool breeze in the morning and evening but the afternoons are very hot.My Dad sometimes tell us that he can't bear the Winter here (in Qatar) and the Summer in Kerala.He is planning to visit us shortly and my kids are eagerly waiting.
This is a basic potato curry anyone can cook easily.This can be accompanied with a breakfast item like Appam or at your lunch time with rice or at Dinner with Chapatis etc.
Paneer is something which my children eat without a fuss Alhamdulillah. So I try out different recipes with it.Sometimes I feel making side dishes with Paneer is far easier than with other non-veg or vegetarian sides.Both dry and the gravy type recipes made with this cottage cheese is loved by all.
Ingredients
Mutton 1/2 kg(diced)
Onion 2 large (thinly sliced)
Tomato 1 large (chopped)
Cinnamon 1'' piece
Cardamom 2
Cloves 4-5
Bay leaf 1
Ginger pasted 1 tsp
Garlic pasted 6 cloves
Green chilly 3 slit
Chilly powder 11/2 tsp
Coriander powder 11/2tbsp
Turmeric powder 1/4 tsp
Salt as needed
Coconut grated 1 cup
Water 3/4 cup
Fennel seeds 1/2 tsp
Oil 3 tbsp
Method
-Wash and drain the mutton pieces.
-In a blender add the grated coconut,fennel seeds and 3/4 cup of water,blend well and strain the coconut milk and keep this aside.
-Heat oil in a pressure cooker and add the spices.
-After 3-4 seconds add the sliced onion and saute well with a little salt.
-Add the pasted ginger and garlic along with the green chillies and saute.
-When the onions turn transparent add the chopped tomatoes and cook for 2 minutes.
-Now add the powders(chilly,turmeric and coriander),saute for a minute in low flame and 1/4 cup of water.Check the salt and add enough.Mix well.
-Add in the mutton pieces and mix well till all the masala gets coated on the mutton pieces.If its too dry you can add again 1/4 cup of water.
-Close the lid and pressure cook for 4-5 whistles.Off the flame.
-Open the lid after the pressure goes off.
-Turn on the flame and add the coconut milk,mix well.
-Let it boil for a minute.
-Off the flame and serve.
Sardines have a lot of health benefits,the main among them is it lowers the LDL cholesterol as it is rich in omega-3 fatty acids.Therefore it helps prevent heart diseases.And for this reason this fish is there in my dads favorites.Even Mackerels have this quality which is his another favorite and the best part is these fishes are there in plenty in south India and we get these in cheaper rates compared to other fishes there.
Me and my children just don't like Sardines,don't have any particular reason but I think for my kids its those small bones.But those bones too have the calcium content in them.I am OK with Mackerels,specially love the Ayala varattiyathu in clay pot.
In India Umma prepares this curry at least two-three times weekly.This spicy and tangy curry is made using those small sardines and cooked in earthen pot(mann chatti).This curry goes well with rice,Tapioca stir fry or even Parottas.
Ingredients
Sardines/Mathi (small) 250 g (cut,washed and cleaned)
Green Chilly 2 slit vertically
Ginger 1tsp(chopped)
Garlic 2-3 cloves(slit vertically into thin pieces)
Curry leaves a few
Fenugreek seeds 1/2 tsp
Onion (medium) 1 chopped
Tomato (large) 1 chopped
Chilly powder 11/2 spoon
Kashmiri red chilly powder 2 tsp
Coriander powder 1tbsp
Turmeric powder 1/2 tsp
Tamarind Gooseberry size(soaked in 1/2 cup warm water)
Water 11/2 -2 cups
Salt as needed
Oil 2 tbsp
Method of cooking
-Squeeze out the juice from the soaked tamarind and keep aside.
-Heat a clay pot on medium flame and add oil.
-When the oil turns hot add the fenugreek seeds.When this starts to crackle add in the ginger,garlic,green chillies and the curry leaves.Saute till slightly brown.
-Now add the chopped onion and cook till transparent,add in the tomatoes and cook till mushy.
-Add all the powders and mix properly for a minute(be careful not to burn) and add the tamarind pulp.
-Mix well and add the remaining water and salt.
-Bring it to a boil and add the fishes.
- Swirl the pan and cook for 5 minutes till the fishes are done.
-Off the flame and cover it with a lid.
-Serve this after sometime...with rice or Tapioca(Kappa).
Today's recipe is Prawns/Chemeen curry with (green) raw mango(Pacha maanga) added.The Mango added in the curry gives a piquant, tangy taste to the curry. To eat the mango slices from the curry itself is....This curry goes well with both rice and rotis.
Ingredients
Prawns 400 g (cleaned)
Raw Mango 1 medium(sliced)
Onion 1 big (chopped)
Tomato 1 med.( " )
Chilly powder 2 tsp
Coriander powder 11/2 tsp
Turmeric powder 1/2 tsp
Water 11/2 cups
Salt as per taste
Thick coconut milk 1 cup
Curry leaves few
Coconut oil 1 tbsp
Method
-Heat oil in a wok,add the chopped onion and saute till translucent.
-Now add the curry leaves and mango slices,saute for sometime.
-Add all the three powders and saute for a minute(till the raw smell goes)
-Now add in the tomatoes and cook till it becomes soft and the oil separates.
-Add water and salt.Let it boil for sometime.
-Now add the cleaned prawns and cook for 7-10 minutes.
-Lastly add the coconut milk and when it starts to boil, remove from fire.
-Serve hot with rice or rotis.
Today's recipe is vegetable Kurma.I thought its time I post something for the vegetarians.So here I go with the recipe:
Ingredients
Onion 1(chopped)
Tomato 1(thinly sliced)
Cinnamon 2-3 (small pieces)
Cloves 3-4
Garlic chopped 3-4 cloves(minced)
Ginger 1 small piece(chopped)
Green chilly 2-3 (slit)
Red chilly powder 1/2 tsp
Turmeric powder 1/2 tsp
Carrot 1 (cut in cubes)
Potato 1 (med. cut in cubes)
Drumstick 1 (cut into 1'' pieces)
Green peas 1/4 cup(frozen)
Cashew nuts 10-12(soak in warm water till soft)
Coconut milk (thick) 11/2 cup
Oil 1 tblsp
Salt to taste
Curry leaves 2 sprigs
Water 1/4 cup
Method
-Make a paste by grinding cashew nuts and 1/2 cup coconut milk.Keep aside.
-In a pressure cooker add oil,now add the spices.
-After 2-3 seconds add the onion and saute.
-Add the ginger,garlic,green chilly and the curry leaves.
-Add the tomatoes.
-Now add chilly and turmeric powder.
-Saute and add all the vegetables along with salt.
-Mix well,add water,close the lid and cook till done.
-When ready,add cashew paste and the remaining coconut milk.
-Let it boil for 2-3 minutes.Switch off the flame and serve.
Fish Molee is a tasty, South Indian fish curry.Here the fish is prepared in coconut milk.And for me,this is one curry I can make my kids eat fish...ha !! Here the fish is slightly fried first and then added into the gravy and with the addition of the coconut milk elevates the taste of the curry.
Ingredients
King Fish 8-10 pieces
Chilly powder 1/4 tsp
Turmeric powder 1/4 tsp
Ginger paste 1/4 tsp
Garlic paste 1/4 tsp
Salt to taste
Curry leaves few
Oil for shallow frying
Marinate the fish pieces adding chilly powder,turmeric powder,ginger-garlic paste and salt.Keep this aside for 15 minutes.After 15 minutes shallow fry these fishes.Add a few curry leaves while frying.Take out the fishes when they turn golden brown and keep them aside.
Now for the gravy:
Cinnamon stick 2 small pieces
Cardamom 1
Cloves 3
Onion 3 (medium,finely chopped)
Garlic chopped 2 tsp
Ginger chopped 2 tsp
Green chilly 4(slit)
Tomato 1 big(round slices)
Lime juice 2 tsp
Turmeric powder 3/4 tsp
Pepper powder 1/4 tsp
Thin Coconut Milk 2 cups
Thick '' '' 1 and 1/4 cups
Curry leaves 2 sprigs
Salt to taste
Oil 2 tbsp
Method
-Heat oil in a wok,add cinnamon,cardamom and cloves.
-Add the chopped onions,ginger, garlic and green chilly;saute till onion becomes soft.
-Add the tomatoes,curry leaves,turmeric powder and pepper powder.Saute well.
-Now add the thin(2nd extract) coconut milk and salt.Let it boil.
-When its boiling add the fried fishes.
-After 1 minute add the thick coconut milk and when it starts to boil, off the flame.
-Add the lime juice and mix well.
-Serve with Rotis,Appam or Bread.
*You can use Pomfret also instead of King fish and use fresh ones.
*Use fresh coconut to extract coconut milk
