SPINACH CHICKEN CURRY (PALAK CHICKEN)

INGREDIENTS(Serves 2-4)

Chicken-500 gms
Spinach(shredded)-1-2 bunches
Oil-3 tblsp.
Black peppercorns-4
Cloves-4
Cardamom-3
Onions-1 (finely chopped)
Garlic clove-4(finely chopped)
Ginger-1/2"inch piece(finely chopped)
Coriander powder-1/2 tsp.
Cumin powder-1 teaspoon
Kashmiri chilly powder-1/2 tsp.
Yogurt-3 tblsp.
Garam masala powder- a pinch
Bay leaves-2(optional)
Salt-to taste

METHOD

1.Heat oil in a kadai and add the whole garam masalas i.e. peppercorns, cloves, cardamom and add the bay leaf and saute for a minute.

2.Add chopped onion, garlic and gineger and saute till it turns golden brown in colour.

3.Then add the masala powder i.e. cumin, coriander and red chilly powder. Saute for a minute till raw smell fades.

4.Add chicken and litlle salt and stir fry on high flame for a minute.

5.Lower flame and add one tblsp. of yogurt and stir fry for a minute till all the spices all get blended well.

6.Keep adding a tblsp. of yogurt and stir frying for a minute till all yogurt is used up and chicken turns golden brown in colour.

7.Add 1 bunch of finely chopped spinach and litlle more salt and stir fry till chicken gets coated with spinach.

8.Cover and cook for about 20 minutes and add garam masala powder.

9.Blanch 2nd bunch of spinach in boiling water with little salt and grind in a mixie to a paste.

10.Add this to the chicken and cook till chicken if tender and fully cooked.

Serve hot with rotis. Children will love to eat these as it is mildly spiced and is green in colour. My kids call it the green chicken curry.

ADDITIONAL NOTES

1.The last two step can be skipped i.e. without adding spinach paste, you can cook chicken. I like to add spinach paste to bring out the green colour.

2.To make it more spicy, you can add 2 green chillies that are split at the 2ndstage and also increase the red chilly powder to a tsp at the 3rd stage.

SPICY FISH CURRY (MEEN MULAKITTATHU)

INGREDIENTS (Serves 4)

Fish(King fish,mackerel,sardine/any)-350 gms
Shallots-10-12
Garlic(crushed)-4
Ginger(crushed)-1"inch
Mustard seeds-1/2 tsp.
Fenugreek seeds-1/4 tsp.
Turmeric powder-1/2 tsp.
Coriander powder-1 tsp.
Kashmiri chilly powder-4-6 tsp.
Tomato(finely chopped)-1
Kukum star/kudam puli/gamboge-2 pieces
Water-3/4 cup
Salt-to taste
Coconut oil-2 tblsp.
Curry leaves-2 springs(12 leaves)

METHOD

1.Wash and soak kukum star/kudam puli in 1/4 cup warm water for 15-20 minutes to soften them.

2.In an earthern pot/non-stick kadai heat 2 tblsp. of oil. Splutter mustard seeds followed by fenugreek seeds(10secs) take care it does not turn burn otherwise curry would turn bitter.

3.Add and saute shallots till golden brown and then add curry leaves. Then add crushed ginger and garlic and saute for some more time till it takes a slight golden colour.

4.Add all the masala powder i.e. turmeric powder, coriander powder and red chilly powder and saute(stir well) till it just starts sticking to pan and at that point immediately add tomatoes and stir and close the lid.

5.After 5 minutes open the lid and see it the tomatoes have soften.Stir and cook till oil starts seperating and whole mixture looks mushy and stuck together.

6.Then add the kukum star/kudam uli along with 1/2 cup water and let it boil for 5 minutes till the mixture thickens. Remove kudam puli(optional) so that it doesnt overpwer the dish.

7.Lower heat and add the fish pieces and cook for about 10 minutes until fish is cooked. Do not stir much after adding fish . Switch off the flame and let it rest with lid on for 2 hours and you will see it thickens further.This curry goes well with rice and boiled tapioca.

ADDITIONAL TIPS:

1.Kashmiri chilly powder which is rather mild but has an amazing red colour can be substituted for regular red chilly powder if you have a spicier tastebud.

2.Incase you don't happen to have shallots, you can use 1 medium sized onion which is thinly sliced.

3.In place of kukum star/kudam puli you can use a lime sized tamarind soaked in warm water for 20 mins, pressed and strained. Use the strained water and discard the residue of tamarind.

CHINESE CHILLY CHICKEN(GRAVY)

INGREDIENTS

Chicken(boneless/with bone)-500 gms
Oil-3 tblsp.
Garlic-4 cloves(finely chopped)
Ginger-1.5 inch(finely chopped)
Red chillies(whole)-4-6
Cashew nuts-10-12
Capsicum-1(cut into 2"squares)
Onion-1 (cut into 2" squares)
Soya sauce-1-2 tblsp.
Chilly sauce-2 tsp.
Ketchup-1 tblsp.
Vinegar-2 tsp.
Sugar/jagerry-1/2-1 tsp.
Pepper powder-1/2-1 tsp.
Cornflour-2 tsp.(mixed in 2tblsp. water)
Water-1/4-1/2 cup
Spring onion-1 for decoration(optional)
Salt-according to taste

METHOD

1.Heat oil on medium-high in a kadai and add the chicken pieces and fry till it takes on a slightly golden colour on all sides.

2.Add the finely chopped ginger,garlic and saute till raw smell fades.Then, add the red chillies,2"square size onion and cashew nuts and fry for about a minute.

3.Add the sauces i.e. soya sauce, tomato ketchup and chilly sauce and saute till the chicken is well coated.

4.Add the 2" square size capsicum and saute for 2 minutes. Add vinegar, pepper powder and sugar at this point.

5.Add water and boil for some time. Then add cornflour water few teaspoons at a time and allow to boil for few more minutes till required consistency is reached.Season with salt and stir the gravy and serve with chopped spring onions as garnish.

ADDITIONAL NOTES:

1.If you are using chicken with bone just make sure to increase cooking time in the end by adding water and make sure chicken is fully cooked. One way of knowing that chicken is cooked is when the meat falls slightly off the bone.

2.Use salt sparingly as the addition of soya sauce makes it salty. Add just 1/2 tsp. and see if more is required.

3.Another way of making this indo-chinese is marinating chicken in indian masalas and boiling or frying it till half cooked.

4.This method ensures that you use less oil and time in cooking.

MUSHROOM CURRY

INGREDIENTS

Mushroom-1 packet/box/300 grms approx.
Onion-2 medium (sliced)
Green chillies-2 slit open
Curry leaves-2 stalks
Ginger-1 inch finely chopped
Garlic- 5 cloves finely chopped
Turmeric powder-1/2 tsp.
Coriander powder-1 1/2 tsp.
Chilly powder-1/2 tsp.
Garam masala-1/2 tsp.
Tomatoes-1 big finely chopped
Coriander leaves-for garnish(optional)
Oil-2 tblsp.
Water-1/2 -1cup
Salt to taste

METHOD

1.Wash and drain the mushrooms. Then peel the skin off the cap part i.e. top part of mushroom.This ensures that the mushrooms will absorb the flavour of curry apart from looking more fresh.Slice 1 mushroom into 3-4 slightly thin slices and keep apart.

2.Heat oil and add onion and saute till golden brown. Then add the curry leaves and slit green chillies and saute for few seconds.

3.Add the finely chopped  garlic and ginger or alternatively use 2 tsp. ginger garlic paste and saute till raw smell fades.

4.Add all the masalas i.e. turmeric, coriander, chilly and garam masala powders and saute for few seconds till raw smell fades. Add a splash of water,if masalas get too dry or sticks to kadai while sauteing.

5.Add the tomato and cook for further few minutes till tomato becomes mushy and you can see oil starting to seperate slightly from the mixture.

6.Finally, add the cut out mushrooms and combine it well in the curry mixture till mushroom is well coated with the masalas. Add salt to taste and cook for about 5 minutes.

7.Add 1/2 to 1 cup of water and cover and bring it to boil. After it begins to boil continue to cook for about 5-8 minutes till desired gravy consistency is reached. Garnish with coriander leaves and serve with rice or any form of roti.

ADDITIONAL NOTES:
1.The above curry uses button mushrooms. You can also use other types as well. Oyster and enoki mushrooms take less time to cook so reduce cooking time accordingly.

2.The above curry is mushroom masala curry. You can grind 1/2 cup of coconut and a pinch of sanf seeds(big jeera) and add it at the last stage for a thicker and tastier curry.

3.For a curry in large quantity and to make it more mild, add 1 cup of coconut milk in the end and heat it taking care not to boil it. This is our personal favourite and has always been a winner with guests!!!

BRINJAL/EGGPLANT CURRY

INGREDIENTS

Small brinjal-8-10

Mustard seeds-1/2 tsp.

Cumin seeds-1/2 tsp.

Curryleaves-2 stalks

Oil-4-6 tblsp. oil

Oion-1(finely chopped)

Ginger garlic paste-1 tsp.

Green chilly-1-2 slit

Turmeric powder-1/2 tsp.

Coriander powder-2 tsp.

Red chilli powder=1 tsp.

Tamarind pulp-2 tblsp.

Salt-to taste

Jaggery-1-2 tblsp.

coriander leaves- for garnish

METHOD

1.Slit brinjals lengthwise/horizontally into 4 parts till the middle without cutting through  completely.

2.Heat 2 tblsp. oil in a frying pan and fry the brinjals till it becomes soft on all sides,slightly brown and keep aside.

3.In a kadai/well bottomed pan, heat 3 tblsp. oil,crackle mustard seeds and cumin seeds.

4.Add chopped onions and fry till golden brown, then add ginger garlic paste and saute till the raw smell fades.

5.Add salt, turmeric, coriander and chilly powder and saute for few seconds.

6.Add the tamaring pulp with a little water and tip in the fried brinjals. Cover and cook over low flame till brinjal absorbs the flavour of curry and becomes real soft and mushy.

7. Finally add grated jaggery to balance the sourness and heat of the curry and cook for a further few minutes.

8. Garnish with coriander leaves and serve with rice or chappatti.

NOTES:

1.To make a hyderabadhi dish, baghara baingan.Roast and grind to paste 1/4 cup coconut, 4tblsp. peanuts and 2 tblsp. sesame seeds and add it after adding the masalas (after step 5.)

2.The above curry can also be made with bitter gourd.We have tried and found that the addition of jaggery reduces the bitterness of bittergourd.

MALABAR FISH CURRY

INGREDIENTS

3/4 kilo Fish
1 tbsp Ginger (finely chopped)
2 Green chilly
A tiny lemon sized ball of Tamarind
1/2 tsp Turmeric powder
1 1/2 tsp Chilli powder
1 1/2 tsp Coriander powder
4 Shallots finely chopped
1/4 tsp Cumin Seeds
1-2 Sprigs of Curry Leaves
1/2 cup Coconut Milk
Salt to taste
Water

METHOD

1. Clean and cut fish.

2. Add enough water to turmeric, red chilly and coriander powders to make a thick paste.Mix well, preferably in a food mixer.Soak tamarind in 1/2 cup of warm water for 5-10 min . Squeeze the tamarind to extract its essence completely and preserve only the liquid/essence of the tamarind.

3.Heat a pan (or clay pot) and add the tamarind water,the paste of masala powders(turmeric,red chilli & coriander powder). Add ginger,green chilli and salt to taste along with the fish pieces.Cook till tender (for about 5-10 min)

4. Meanwhile crush shallots, curry leaves and cumin seeds together using a mortar & pestle and add it along with the coconut milk. Stir well and remove from fire before the curry starts to boil as coconut milk will curdle. Serve warm with rice or roti.

PUMPKIN WITH A TINGE OF GARLIC

INGREDIENTS

1 cup Pumpkin(diced)

3 cloves of Garlic

1-2 Green chillies

Mustard Seeds

A pinch of turmeric powder

A Sprig of Curry Leaves

Salt to taste

Oil

METHOD

1.Cook diced up pumpkin with salt and turmeric powder with enough water .Cook till tender(Add more water if needed).

2.Crush garlic along with green chillies. Mash the pumkin once cooked well and add the crushed garlic and chillies.(If there is extra water in the cooked pumpkin, turn flame to high and let the water evaporate)

2.Heat oil in a pan, add mustard seeds. Once the mustard seeds have popped, add  a sprig of curry leaves. Stir for a few seconds and add in the mashed pumpkin before the leaves burn.

3.Stir well and cook for 5 -7 minutes(Take care not to overcook as the garlic tinge should be just right or it wont taste as good)  and serve warm with rice.

SQUID ROAST(MOM'S RECIPE)

INGREDIENTS

700 gm squid
2 Onion(chopped)
1 tsp chopped ginger
1 tsp red chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 cup thick coconut milk
1 tsp all purpose flour/cornflour
salt to taste
Oil

METHOD

1.Cook squid till tender along with salt and turmeric powder.

2.Heat oil in a pan and saute onions till they acquire a pink shade. Add ginger,red chilli powder and pepper powder,mix well.

3.Add the cooked squid into the pan along with the water it was cooked in and heat till the water evaporates  and your left with squid smothered in masala.

4.Add coconut milk and flour (mixed in water to make a paste).Stir well.

5.As soon as the mixture thickens, remove pan from heat and serve.

CAMEL MEAT GRAVY

INGREDIENTS

1/2 kilo camel meat
2 Onion sliced(medium sized onion)
1 tsp Ginger paste
1 tsp Garlic paste
2 tsp Coriander powder
1-2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 Small Tomatoes(or 1 big)-chopped
A pinch of garam masala powder
1/2 cup Water
Oil
Salt to taste
Coriander leaves(Optional)-chopped


METHOD

1.Heat oil in a pressure cooker(camel meat takes a really long time to cook) and saute onions till it gets a pink shade.

2.Add ginger and garlic paste ,mix well. Add chopped tomatoes and stir.

3.Make a paste with red chilli,turmeric and coriander powders with enough water to form a thick paste and stir into the mixture.

4.Add camel meat and salt to taste. Pour in half cup of water and place the lid on.

5.Cook meat until tender(around 20-25min). After opening the lid, heat on medium flame for around 5 minutes or till the gravy is thick.

6.Add chopped coriander leaves and garam masala. Turn of the heat and place the lid on for a few minutes just so that the masala properly infuses into the meat.
Serve hot with rice,roti or arabic flat bread.

P.S. -This gravy is more of an indianized version of camel meat.

QUAIL ROAST

Ingredients:

1kg Quail
1 cup thin coconut milk
3/4th cup of water
1 Onion (chopped)
1 1/2 cup shallots(chopped)
1 tsp finely minced ginger
2 tsp finely minced garlic
2-3 green chillies chopped
2 tsp coriander powder
1-2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp pepper powder(I used white pepper powder,but you could use black as well)
A tiny piece of cinnamon
4 Cloves
Curry leaves
Oil
Salt to taste

Method :

1.Marinate quail with pepper powder and salt.

2.Heat oil in a pan and fry cloves and cinnamon for a minute.Add shallots and onion & saute it well until it starts acquiring a light brown shade.

3.Add minced ginger,garlic and chillies stirring continuously for five minutes.

4.Use red chilli ,coriander,turmeric and garam masala powders to make a paste by adding a little bit of coconut milk.

5.Stir in the paste as well as the quail. Add salt and curry leaves. Saute well fo around 15 minutes or until you feel the quail is well coated with the masala.

6.Add water and coconut milk. Simmer until you get a thick gravy and the meat gets tender.

P.S.: Adapted from Vazhayila.com