Shrimp curry in coconut milk

This simple shrimp curry is my go-to recipe when I want something comforting, quick and easy. There's hardly any prep involved if you buy peeled and deveined frozen shrimp. It uses very few ingredients, so I usually make this when I'm short on fresh produce.

Ingredients:

Shrimp - 1 pound, peeled and deveined
Onion - 1 large
Ginger - 1 inch piece
Garlic - 2 to 3 large cloves
Fresh chillies - 3 or 4 (green or red)
Curry leaves - 1 sprig
Tomato - 1 large
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tbsp
Cinnamon - 1 inch piece
Cardamom seeds - 1/2 tsp
Cloves - 4 or 5
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste

Method:

Wash and clean the shrimp. In a bowl, add the shrimp, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and 1 tsp salt. Mix and keep aside to marinate.
Meanwhile dice the onions, ginger, garlic and tomato. Slit the chillies in half.
In a large pan, heat a tablespoon of oil.
Add whole spices - cinnamon, cloves, cardamom and fennel seeds.
Then add the onions, ginger, garlic, chillies and curry leaves. Add some salt. Fry until onions turn translucent.
Now add a teaspoon of red chilli powder, one tablespoon of coriander powder and a pinch of turmeric powder.
Once the spices have fried in the oil, add the chopped tomato. Cover and cook for about 5 minutes till the tomato turns soft.
Then add a cup of water to the mixture and 1/2 a cup of coconut milk. Gently stir on med-low heat so the coconut milk doesn't split, but we want to heat it through.
Now add the shrimp and the remaining coconut milk. Cover and let simmer for about 10 minutes.
Do not let the curry boil or it could split the coconut milk.
Serve hot with some steamed white rice.

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Zero-oil Tomato Sambar

I've made this sambar a few times now. Its a one pot meal that requires no effort except for prepping the veggies. When in a hurry, I only use tomatoes and make a tomato sambar. You can add additional veggies to this recipe.
Veggies that go well in this sambar are spinach, carrots, beans,  snake gourd (padavalanga), drumsticks, ivy gourd (tindora/kovakka),sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.

Ingredients:

Lentils – 1 cup (use toor dal/masoor dal/moong dal/ or a mixture of these)
Tomatoes – 3, chopped
Onions – 1, chopped
Green chillies – 3, chopped fine
Ginger – 1″ thick, minced
Garlic – 4 cloves, minced
Curry leaves – 1 sprig
Sambar powder – 3 tbsp.
Turmeric powder – 1/2 tsp
Asafoetida – 1 tsp
Water – 2 cups
Additional veggies are optional – eg. carrots, beans, snake gourd (padavalanga), drumsticks (moringa oleifera), ivy gourd (tindora/kovakka), sweet potatoes, potatoes, taro (cheppankezhangu/chembu/arbi), bell pepper, green peas.
Salt to taste
Cilantro – a handful, chopped

Method:

Add all ingredients into a pressure cooker and cook for 2 to 3 whistles. After it’s cooked, sprinkle the cilantro over the top – do not forget this step because it lends the tomato sambar that signature flavor. It’s that simple!

You can have it with brown rice, and a side of other veggie dishes. Or on its own like soup.

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Stuffed Karelas in makhani gravy

Adapted from Tarladalal.com

Ingredients:

For stuffed karelas:
Karelas - 8 small nos. or 4 large
Cumin seeds - 1/2 tsp
Moong dal - 1/2 cup
Green chilli - 1, sliced thin
Ginger - 1" piece
Turmeric powder - 1/4 tsp
Cilantro (coriander leaves) - a small bunch, minced fine
Salt

For makhani gravy
Onion - 1 medium, chopped
Ginger - 1"inch piece
Garlic - 6 cloves
Tomatoes - 3
Cashews - small handful
Cinnamon - 2 sticks (about 2 inches)
Cloves - 6 nos.
Red bell pepper (capsicum) - 1 chopped or Red pumpkin - 1 cup chopped
Cumin seeds - 1/2 tsp
Tomato ketchup - 1 tsp (optional)
Red chilli powder - 1 tsp
Kasoori methi (dried fenugreek leaves) - a pinch
Low fat milk - 1/2 cup
Cornflour - 1 tsp
Oil - 1 tsp
Salt to taste
Cilantro - for garnish

Method:

Stuffed karelas
Wash the karelas and Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal (1/2 cup), 1 green chilli, ginger, turmeric powder and salt and mix well.
Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
Add the coriander leaves and mix well. Cool a little.
Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked (I baked them at 350 degrees for 15 mins, then turned them and continued to bake for 10 mins. turned the other side and baked further 10 mins and then changed heat to broil for 5 mins). Cut each karela into 2 and keep aside - my karelas were small so I did not do this.

Makhani gravy
Make ginger garlic paste.
In a saucepan - 3 tomatoes, 1 medium onion, small handful of cashews, 2 cinnamon sticks, 6 cloves, red capsicum (original recipe uses pumpkin) with just enough water and cook over medium heat till tomatoes are soft. Allow to cool completely. then strain (save the water) and puree it.
In the saucepan (i washed it again), heat 2 tsp oil and add cumin seeds. Then fry the ginger garlic paste till raw smell goes away. Then add the puree. Add the strained water. Simmer for 7 minutes or so. Add a teaspoon of tomato ketchup, add kashmiri red chilli powder (2 tsp), salt and sprinkle some kasoori methi. Take half cup of low fat milk and mix 1/2 tsp cornflour to it. pour this into the gravy. Adjust salt. It will thicken soon.
Add the cooked stuffed karelas and submerge it. sprinkle some cilantro over it.

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Muringakka Theeyal

Theeyal is a delicious tangy curry that's popular in Kerala. Some of the popular theeyal are:
Ulli Theeyal : made with red pearl onions
Muringakka Theeyal : made with muringakka (moringa oleifera pods)
Pavakka Theeyal : made with bitter gourd

Here is a recipe for muringakka theeyal.

Ingredients:

Muringakka/Drumsticks (moringa oleifera pods) - 3-5 nos.
Red pearl onions - 1 cup
Grated coconut - 1 cup
Black peppercorns - 1 tbsp
Coriander seeds - 1 tbsp
Dried Red chillies - 8 + 3 nos.
Fenugreek seeds - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind paste - 1 tbsp
Water - 1 cup
Asafoetida - a pinch
Jaggery - 1 tbsp
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Salt to taste
Oil

Method:

Wash the drumsticks and chop off the dry ends. I also gently scrape them with the blade of my knife, because I've seen my mom do this as well. Cut the drumsticks in 2 inch sizes. Peel the red onions.
Tip: Soaking the red pearl onions in water for about 10 mins, will helps the skin peel off easily.
Chop a quarter of those onions.

In a pan, heat a tablespoon of oil. Add the chopped onions, grated coconut, black peppercorns, coriander seeds and 8 whole red chillies. Roast it on a medium heat till the coconut turns brown. Ensure that you are stirring constantly so that there roasting is even, and the coconut does not stick to the bottom of the pan and burn. This takes about 10-15 mins of roasting. Here's a before and after photo:

Allow it to cool and add a teaspoon of fenugreek seeds. (I also added a pinch of red chilli powder and a pinch of coriander powder, but its optional) Grind this mixture with about 2 tbsp of water to a smooth paste like chutney.

In the same pan, heat another tablespoon of oil. Add the red pearl onions and give it a swirl for about a minute on medium heat. Add the chopped drumsticks and fry for about a minute. Add turmeric powder and mix. Dissolve a tablespoon of tamarind paste in a cup of water. Pour this into the pan. Add salt and bring it to a boil. Allow it to cook for about 5 minutes. Add the ground mixture to this, add more water if required. Let it cook for about 10 minutes on low heat. Add a pinch of asafoetida and a tablespoon of shaved jaggery. (it's not going to taste sweet, it helps in cutting the extreme sourness).

In another small frying pan, heat a teaspoon of oil. Splutter mustard seeds, add a sprig of curry leaves and break 3 dried red chillies into it. Temper it for half a minute and pour the mixture into the theeyal.

Serve with rice and other sides of your choice.

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Naadan Beef curry (with coconut milk)

Porotta and beef curry. Some of the combinations that is synonymous with Kerala cuisine.
I haven't dared to make a porotta at home yet. It really is such an ordeal, even back in Kerala, families buy them from the local thattukada (food stall). Beef curry on the other hand, is best made homemade, with freshly ground spices.
Previously, I made beef curry using chuck stew meat, which was good. This time I tried sirloin tips, and it turned out ah-mazing!!

Ingredients:

Sirloin tips (beef cubes) - 1 lb (1/2 kg)
Homemade garam masala - 2 + 2 tsp
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tspp
Red onion - 1 large, sliced
Ginger - 2 tsp, chopped finely
Garlic - 2 tsp, chopped finely
Coconut milk - 1 cup
Bay leaf - 1
Curry leaves - 1 sprig
Mint leaves - a handful
Oil - 2 tbsp
Salt to taste

Method:

Dry roast the coriander powder, chilli powder and turmeric in a wok for a couple of minutes on medium heat till it just starts to smoke. Keep aside on a small plate.
Wash the beef cubes in some warm water and a small amount of vinergar (optional). Drain and store in a bowl. Sprinkle salt and 2 tsp of garam masala, half the roasted powder mix of coriander, red chilli and turmeric. Rub the beef cubes in it. Let it sit for marination for about half an hour.
Meanwhile prep the other ingredients - chop onions, ginger, garlic. Wash the curry leaves and mint leaves.
In a wok, heat oil on medium-high heat. Add bay leaf and curry leaves. Then fry the sliced onions for 5 minutes with some salt till its softened to a nice pink. Add the ginger and garlic, fry for another couple of minutes. Add the remaining 2 tsp of garam masala and remaining coriander powder, red chilli powder and turmeric powder. Fry for a minute. Then add the marinated sirloin tips and fry for about 5 minutes. Add a cup of thin coconut milk and mint leaves. Cover and cook for about 20 minutes. Check for salt, add half a cup of thick coconut milk and let simmer for another 10 minutes.

Serve hot with porottas or steamed rice and kachiya moru. Remember it tastes better the next day, when the spices have really blended into the meat. This is heaven!!

Note: I bought a can of coconut milk. I scooped out the top part which was the thick coagulated coconut milk into a cup. Then I mixed the rest of the thin coconut milk in the can.

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Shahi Paneer

This is another version of Shahi Paneer that I tried last night from The Novice Housewife. I found it while browsing through Pinterest. It was so creamy and delicious, I couldn't wait to get this up on my blog. Also prepping is easy. The ingredients need to be only roughly chopped and boiled, as it will be pureed into a smooth paste.

The novice houswife's recipe also gives out many handy tips worth reading.
The ones I liked:
Soaking the paneer to soften it.
Marinating and broiling the paneer.
Another option is to fry the paneer. The broiling or frying is done to prevent the paneer from crumbling into the curry. Or you can use it as it is.
The more you cook the gravy, the better flavour you get, but ensure you dont allow it to stick to the pan. Keep stirring the gravy.
If making ahead, make the gravy and broil the paneer. But reserve adding the paneer to the gravy till the day of serving. Also make the gravy a little thinner, as it will thicken with time. If you do add the paneer, reheat in microwave or oven. Reheating on the stove,  might lead to the paneer breaking into pieces while stirring.
Ketchup is added for sweetness and a reddish color. Or you can use a pinch of sugar instead.

Ingredients:

For broiled Paneer:
Paneer - 250 gms
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Kasoori methi - 1 tsp
Yoghurt - 1 cup

Onions - (1 large onion), quartered (250 gm)
Coriander seeds - 1/2 tsp
Green chillies - 3-4 ( if you prefer less heat, deseed the chillies)
Tomatoes - (2 small roma tomatoes or 1.5 large tomato) (125 gm)
Cashew nuts - 50 gm
Butter - 2-3 tbsp
Ginger-garlic paste ( 1 inch ginger & 4 cloves garlic) - 1 tbsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1 tsp
1 tsp sugar or 1 tbsp ketchup
Milk - ½ – ¾ cup
1 cup warm water (I used the reserve liquid from boiling the ingredients)
a handful of kasoori methi (dried fenugreek leaves)
3-4 tbsp finely chopped cilantro leaves
a very small pinch garam masala (optional)
salt, to taste

Method:

If you're using store bought Paneer (I've rarely made Paneer at home), then soak the paneer in hot boiling water and some salt for about 10 minutes. It makes the paneer soft.

Also marinate the paneer with yoghurt, turmeric, cumin seeds, kasoori methi (dried fenugreek leaves), red chilli powder and salt for 15 minutes. Bake them in an oven at 350F for 7 minutes. Broil it for 3 minutes. Flip and broil for another 2 minutes.

Grind the ginger and garlic with ½tsp of water to make a smooth paste.
Wash the tomatoes, and cube them roughly.
Put the tomatoes, onions, coriander seeds, green chillies, and cashews in a big enough sauce pot. Add enough water to cover the vegetables and let it come to a boil (about 10 minutes). Drain the water and blend it to a paste. I generally keep a cup under the strainer and reserve some of the liquid to put in the gravy later. You could remove the skin of the tomatoes if you like, but it is fine even if you don’t.
In another pan (I use the same sauce pot), heat the butter (I used oil). Once hot, add in the ginger-garlic paste. Fry till golden. Add the onion-tomato paste.
Fry on medium heat for about 15 minutes, or until the oil separates. Be careful, it will splutter.
Add salt, turmeric powder and red chilli powder. Let cook for another 15-20 minutes on medium-low flame. Add ¼ cup of the reserved warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.
Add the roasted cumin powder and kasoori methi in the sauce and mix well. Season with salt and add sugar if required. You can add a little ketchup as well. The ketchup adds a little sweetness, and a little red colour to the gravy.
When ready to serve, reheat the sauce. Add the paneer, and cook for 2-3 minutes. Add finely chopped cilantro, the milk and if required a little more warm water. Adjust seasoning. You can add a pinch of garam masala at this point, if you like. Serve hot with naan, or roti.

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Egg and Vegetable Stew (with variations for chicken, beef or lamb)

This stew is a traditional Syrian Christian curry served for breakfast with Appam (lacy rice pancakes). I like to have it any time of the day with toasted bread, if there's no ready batter for appams. It's very rustic and hearty, like the filling of a pot pie. (Maybe I will try it in a pot pie someday).

Serves: 4-6

Ingredients:

Eggs - 4 large
Onion - 1 medium size, chopped
Ginger - 1 inch, minced
Green chillies - 3 or as per your spice level
Chopped Vegetables - 2 cups (preferably potatoes, cauliflower, carrots, french beans, green peas)
Mustard seeds - 1 tsp
Cinnamon sticks - 1 large broken to small pieces
Cloves - 4-6
Green cardamom pods - 4
Bay leaf - 1
Curry leaves - 1 sprig (optional)
Black pepper corns - 6-8
White pepper powder - 2 tsp (optional)
Black pepper powder - 1 tsp
Turmeric - a pinch
Red chilli powder - a pinch (optional)
Coriander powder - 1 tsp (optional)
Garam masala - a pinch (optional)
Coconut milk - 1 cup
Water - 2 cups
Oil (vegetable/canola) - 2 tbsp (For authenticity, use coconut oil - its an acquired taste)

Method:

Hard boil the eggs and keep aside to cool. Meanwhile chop all the vegetables and store in a mixing bowl.
In a large pot, heat 2 tbsp of oil. Add mustards seeds and let is splutter. Add the whole spices - cinnamon, cloves, cardamom, bay leaf, peppercorns. Once their aroma starts to exude, add the chopped onions, ginger, green chillies and curry leaves. Saute until the onions are translucent. Then add the powdered spices - turmeric, white pepper, black pepper, red chilli powder, coriander powder. Mix for a minute. Then add the chopped vegetables and enough water to just cover the vegetables. Cover and cook until the vegetables are cooked through. Meanwhile peel the cooled eggs and halve them, if desired. Once vegetables are cooked, reduce the heat, and pour coconut milk. Let it cook and reduce until you get the desired consistency of gravy. Finally sprinkle garam masala and add the hardboiled eggs. Serve with appams, chappathis or toasted slices of bread.

Note: You can make different variations of this stew. Leave the eggs out and it becomes a vegetable stew. Add cubed chicken pieces instead of the vegetables and it becomes a chicken stew. For beef or lamb stew, cook the meat separately with a small amount of water or even pressure cook it, before adding it to the stew.
If you don't have coconut milk, use regular milk.

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Sambar - South Indian Vegetable Stew

During my childhood, sambar was such a staple in my house, that I used to hate it! Can't believe I love it so much when I started preparing it on my own. So easy to prepare and you really don't need anything else when you have it with rice. Goes very well with idlis too. (I hated idlis too, but I still brought an idli thattu (idli maker) all the way from Pathanamthitta to New Jersey, so I better well make some!)

Credit: I followed Vazhayila's recipe to the T. Came out just like the way my mom used to make it.

Ingredients:

Split Red Lentils (Split Masoor Dal) or Split pea lentils (Toor Dal) - 1 cup

Turmeric powder - a pinch

Salt to taste

Water - 1 1/2 cup

Oil - 1 tablespoon

Onion chopped - 1

Green chili - 2-3

Vegetables chopped - 2 cup (any veg of your choice, i prefer carrot, potato, ashgourd (padavalanga), drumstick (moringa oleifera), ivy gourd (tindora/kovakka), french beans)

Tomato - 1 or 2, chopped

Tamarind pulp - 1/2 tablespoon

Sambar powder - 2 table spoon (storebought or homemade)

Asafoetida (Hing) - a large pinch

Salt to taste

For Tempering:

Oil

Curry leaves

Mustard seeds

Dried red chili  - 2

Method:

Wash and drain lentils. Add lentils with salt and pressure cook with just enough water for 3 to 4 whistles. If you don't have a pressure cooker, you can use a regular saucepan and cook the dal until its soft.

Heat a tablespoon of oil in a large dutch oven and saute onion and green chilies for a couple of minutes.

Add diced vegetables and saute for 2-3 minutes, followed by tomato.

Dissolve tamarind pulp in 1/4 to 1/2 cup of warm water and mix with Sambar powder.

Add this along with cooked lentils to the pot, with just enough water. Bring it to a boil, lower the heat to medium-low, cover and let simmer for 20 mins.

Uncover when cooled, simmer again for a couple of minutes, add a pinch or two of asafoetida and chopped cilantro (optional).

Tempering:-Heat oil in a pan and add mustard seeds. When it starts to splutter add red chilies and curry leaves. Pour it over the sambar. Serve hot (or some people like it cold too) with Idlis, Dosa or Rice.

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Aviyal - Mixed Vegetables in a Coconut and Yoghurt gravy

Credit: Kairali Sisters' e-book pg.20

These precautions you must follow in preparing Aviyal:

1. All vegetables are cut only lengthwise (2inch by 1/2inch)

2. Do not overcook or you'll end up in a soup.

3. The following vegetables are never used:

· Beetroot - as it discolours the entire Aviyal as red

· Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery

· Sweet Potato, Radish, Turnip, Cauliflower & Mushroom are best avoided

· Instead of Tamarind use Raw Mango & a splash of Natural Yoghurt to get the

sour taste

4. Depending upon availability the following Vegetables go well together:

1. Plantain(Raw Green)
2. Yam - Chena
3. Brinjal
4. Carrot
5. Beans - Long Runner Beans
6. Drumsticks(with proper Indian/Sadhya Vegetables)
7. Green Raw Mango
8. Potato
9. Snake Gourd -Trichosanthes Cucumerina
10. Ivy Gourd - Kovakai - Tindora
11. Courgette - Zucchini instead of Cucumber

Ingredients:

1. Raw Green Plantain – 50 grams

2. Brinjal - 50 grams (optional - I did not use)

3. Tindora - 50 grams (optional)

4. Yams- 50 grams

5. Carrot – 50 grams

6. Green Beans/Long String beans - 50 grams (I used french beans)

7. Courgette/Ash Gourd - 50 grams (I did not use)

8. Potato - 50 grams (optional)

9. Drumsticks - 50 grams

10. Green Chillies – 2

11. Raw Mango -1/2

12. Turmeric Powder – 1/2 tsp

13. Salt – to taste

14. Water - 200ml

15. Grated Coconut – 1 cup

16. Cumin Seeds – 1/2 tsp

17. Curry Leaves - 2 sprigs

18. Curd – 2 tbsp

19. Coconut Oil- 2 tbsp

Method:

Mise en Place [10 mins]

1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them

separate.

2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.

Golden Touch Steps [40 mins]

1. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &

slow cook for 20 mins.

2. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,

leave on low flame for another 10 mins, by now it will be dry & done

3. Allow to cool.

4. Mix in the Yoghurt and leave it covered.

Note:

** Place the slow cooking Vegetables at the bottom of the vessel. Eg: Drumsticks,

Carrots. Place Yam & Brinjal in the middle layer. Place the fast cooking items in the

topmost layer.

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Koottu curry - Chick peas and mixed vegetables

The Kairali sisters' e-book contains two types of koottu curry - one spicy version and the other sweet version. I actually liked ingredients from both and kind of combined it into my own version. I loved it the way it turned out. I intended to add chena(yam) into this as per the recipe, but I realized that I ran out of it by using it in the other dishes. So I replaced it with Chembu(taro) and it still tasted divine!

Ingredients:

· 1 cup Black Chickpeas, soaked in water for at least 3 hours
· ½ cup Plantain(Pachakkaya) cut into chickpea sized pieces
· ½ cup Elephant Yam(Chena)/Chembu(Taro) cut into cut into chickpea sized pieces
· 1 medium Carrot, cubed
· ½ cup grated Coconut
· 4-5 pearl Onions, skinned
· ½ tsp Turmeric powder
· 2 tsp red Chilly powder
· ¼ cup Sarkara/Jaggery
· Few Curry leaves
· Few dry Coconut chunks(Thenga kothu)
· 1 tbsp Coconut oil
· ½ tspMustard seeds
· ½ tsp Cumin seeds
· Salt as required
· 2 dried red chillies
· ½ tsp black pepper or pepper powder
· 1 tbsp Oil

Method:

1. Cook the Chickpeas with Water and Salt until soft (Use a pressure cooker to
cook fast, or soak in boiling water for at-least 8 hours).
2. In a thick bottomed vessel, cook the Plantain and Yam/Taro, Carrots with enough Water to
just cover the Vegetables.
3. Add Turmeric powder and Salt.
4. Keep the vessel covered to prevent drying out.
5. When the vegetables are soft add the cooked Chickpeas, along with some of the
Water used to cook Chickpeas.
6. Adjust Salt, ¾ tsp Turmeric powder, 2 tsp Chilly powder and ¼ cup of Jaggery.
6. In another pan slightly fry the grated Coconut, cumin, black Pepper with the pearl Onions.
Coarse grind this mixture and add to the cooked Chickpeas.
7. Mix well and let the Water evaporate. Splutter the Mustard seeds in Coconut Oil
and then add the dried Chillies and dry Coconut chunks (Thenga Kothu).
8. Pour this over the prepared Koottu curry.

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Chena Vanpayar Erissery - Cow peas and Elephant Yam in a spiced coconut gravy

Credit: Edible Garden
Note: You can also make another version with Pumpkin instead of Elephant yam which is also quite popular.

Ingredients:

• 3 cups cubed elephant yam / chena
• 1 cup cow peas / vanpayar - preferable soaked for at least 2-4 hours
• Salt to taste

Grate together:

• 1/2 cup grated coconut (frozen will work but not dessicated)
• 1 tsp minced fresh garlic
• 1/4 tsp pepper powder
• A large pinch of turmeric powder
• 1/4 tsp chilli powder

For tempering:

• 1/2 tsp mustard seeds
• 2 dry red chillies, torn into small pieces
• A few curry leaves
• 1 tbsp coconut oil (I used normal vegetable oil)

Method:

1. Wash the vanpayar and sift out any stones that may be there. Transfer to a pan with 3 cups water and cook on a low fire until semi-soft. This will take about 20 mins or so. Add the yam to the vanpayar and cook until both turn soft and almost mushy.
2. Once the vanpayar and yam are cooked, add the grated coconut mixture and mix well, cooking on low flame until well combined and the coconut loses its raw smell - about 3-4 mins. Add salt. Mix again. Remove from fire.
3. Heat oil for tempering and add all the ingredients mentioned in the list. When the mustard seeds pop and the red chillies glisten, remove from fire and dunk into the cooked mixture. Mix well and serve hot with rice and moru curry.

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Kaalan - Plantain and Elephant Yam in a spiced Coconut-Yoghurt sauce

Credit: Pazham Pappadam Payasam e-book pg.33
 Prep. Time: 55 mins.

Ingredients:

• Yam ¼ cup, cut to chunks
• Plantain 1 small, Skin peeled off and cut to diagonal chunks
• Yoghurt 4 cups
• Turmeric powder ½ tsp
• Black Pepper powder 1 ½ tsp
• Green Chilly 2 nos
• Cumin seeds ¼ tsp
• Grated Coconut 1 cup
• Fenugreek powder a pinch, roasted
• Salt as needed
• Curry leaves
• Mustard seeds ½ tsp
• Dry red chilly 2 nos
• Oil 1 tbsp
• Ghee 1 tsp

Method:

1. Heat a wide mouth pan at medium heat and add the Yam and Plantain pieces
with a cup of water.
2. Add Turmeric powder and Pepper powder. Allow the Vegetables to cook well and
then add Salt.
3. When the liquid from Vegetables are almost dried up, add 1 tsp. Ghee and mix
well.
4. Mash the veggies gently, reduce flame to low and add the beaten Yoghurt to
this.
5. Throw in Curry leaves and stir well until Yoghurt starts to boil.
6. Meanwhile grind together Coconut, Cumin seeds and green Chilly to a fine paste
with 20ml Water.
7. When the liquid from Yoghurt is completely evaporated (4 cups Yoghurt will get
reduced to almost 2 cups), add the Coconut paste and mix well. Cook for a few
more minutes.
8. Add a pinch of Fenugreek powder and switch off the stove.
9. Heat 1 tsp Oil in another pan and splutter Mustard seeds and dry red Chilly with
some Curry leaves. Pour the tempering.

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Moru Kachiyathu

Credit: http://www.mariasmenu.com/vegetarian/kachimoru-moru-kachiyathu

Ingredients:

Buttermilk/whisked yoghurt and water – 1/2 ltr/ 500 ml ( room temperature)
Red pearl onions – 4-5
Ginger – 2 tsp, chopped
Green chili – 3-4
Dried red chili – 2
Turmeric powder – 1/4 – 1/2 tsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – a pinch
Curry leaves - 1 sprig
Salt to taste
Oil - 1 tsp

Method:

Heat oil in a pan & splutter mustard & fenugreek seeds. Add dried red chilies, pearl onions, ginger, green chilies and curry leaves. Fry it for 1-2 minutes. Add turmeric powder & salt. Mix well. Once the onions are brown, pour a quarter cup of water to it. Reduce the heat to low. Slowly add buttermilk and stir while pouring (to prevent curdling). Keep stirring on low heat until the steam just starts to come through. Don't let it boil or the yoghurt would curdle. It will take around 5-7 minutes. After removing it from the stove, stir for a few more minutes.

Notes: It can be refrigerated for 3-4 days. It will start to thicken up when its cooled. It’s important that the buttermilk should be at room temperature, otherwise it may curdle. If you are using full fat yoghurt, add about 1/2 a cup of water and whisk it before adding.

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Tomato Egg Curry

Tomato egg curry recipe is a popular curry recipe from the land of Kerala. Tomato egg curry recipe is a south Indian egg recipe and best served with roti or rice. Tomato curry is prepared with beaten egg. This tomato egg curry recipe is a spicy curry recipe flavored with egg. This tomato egg curry recipe takes on 5 minutes to cook. See how easy and quick are the preparation steps for this south Indian curry recipe i.e. tomato egg curry recipe 

Credit: http://www.merirasoi.com/recipedetail/tomato-egg-curry-recipe.aspx?ci=36

Ingredients:

1.Tomatoes - 3 nos
2.Garlic pods - 3
3.Ginger - 1 small piece
4.Green chillies - 3 nos
5.Onions - 2 nos
6.Eggs - 2 nos, boiled
7.Turmeric powder - 1 tsp
8.Red Chilli powder - 1 tsp
9.Garlic powder - ½ tsp (optional)
10.Salt - to taste
11.Mustard seeds - 1 tsp
12.Round red dry chillies - 3 nos
13.Cilantro - ¼ cup, for garnish 

Method:

1.FOR SEASONING, heat a little oil in a frying pan. When the oil is hot, add dry red chillies, and mustard seeds and fry for a little time. When mustard seeds starts sputtering, switch off the flame and take these ingredients out of the oil. Keep aside.
2.Heat a little oil in a fry pan on medium flame. When the oil is hot, add onions, green chillies, ginger and garlic and fry for a minute.
3.Add tomatoes and fry for one more minute until the tomatoes are well cooked.
4.Now add Add salt, turmeric powder, chilli powder and garlic powder (optional) fry.
5.Add little by little water to form a curry.
6.Cut the 2 boiled egg into 4 equal pieces and add into it(raw)while stirring. Stir well.
7.Season it with spluttered mustard seeds, sautéed dry red chillies and curry leaves.
8.Your tomato egg curry recipe is ready. Serve hot with bread or rice.
9.OPTIONAL: You could also boil sausage rings n add into this to make a different curry recipe altogether!

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Chettinad Chicken Curry

First night of non-vegetarian food after a whole week of eating bland stuff to recuperate from my fever.
Had three pieces of chicken breasts in the freezer which I defrosted, cleaned and cut up into little cubes. I made this amazing curry with lots of onions and garlic (more garlic than I have used throughout the past 5 months, my whole garlic stock is over now!)
But thoroughly enjoyed cooking this one.
Update: My hubby chose this recipe as his first "chicken" dish. After trying this again after 2 years, I must say the amount of garlic used is way too much!! So I have changed the quantity to make it more palatable.

Credit: http://solaiachiskitchen.blogspot.com/2008/03/chettinad-chicken-authentic-chettinad.html


It is needless to mention the specialty of this item in chettinad cusine.The mouth watering taste of this dish is known all over the world .All non vegetarians in Asia for sure would have tasted this at least once. There are hundreds of recipes for chettinad chicken on the net written by almost all food bloggers. Though many of them are similar to the original one. I have tried to find out the original recipe from my mother and grand mother and has presented the authentic chettinad recipe. For the authentic taste, the masala has to be grinded in the hand grinder. But these days it is rather impossible and hence has to be satisfied with the taste of the masala made in the mixie

Ingredients:

Chicken-750 gms
Pearl onion 30 or large onion 2
Tomatoes-2
Garlic 5 pods

To grind No1Ginger ½ inch piece
Small onion-10
Garlic-3 pods
Green chillies-2
Chilli powder-1 table spoons
Coriander powder-2 table spoons

To grind No2
Coconut grated-5 table spoons
Cashew nut-5 or kasa kasa (poppyseeds) -2 teaspoons
Fennel seeds-1 teaspoon

To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Birinji leaf-little
Mint leaf-handful
Curry leaf little

Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem.
To marinate1 teaspoon kuzhambu milagai thool(the powder used for sambar)-recipe availble on http://solaiachiskitchen.blogspot.com/2009/03/true-achis-kuzhambu-milagai-thool.html
My Note: I used Sriram's Cheeky Chettinad Chicken masala
Salt-1 teaspoon
Curd little
Ginger garlic paste-1 teaspoon

Method:

Mince the onion, garlic and tomatoes.
Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of oil.
Add the onions and saute with a pinch of salt for 3 minutes.
When the onions turn transparent add the garlic, sauté for some time
Add the chopped tomatoes. Sauté till the whole thing gets smashed.
Add the grinded paste of items given in No 1. Sauté it for a while.
Now add the chicken pieces and nicely mix all the masala over the chicken pieces.
You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.
Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 5 minutes.
If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.


The curry should be cooked till the oil seperates
My Note: I garnished with coriander leaves in the end. Served it on a bed of rice with a little curd and pickle. Although while eating I felt I could have eaten the rice just with the chicken curry. But did it just for bee's sake.

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Tomato Sambar - Tomato Lentil Stew

Quick and easy accompaniment with steamed rice.

Credit: http://www.tarladalal.com/Thakkali-(tomato)-Sambar-15592r

Ingredients:

4 to 6 big sized tomatoes
1 cup toovar (arhar) dal
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tbsp sambaar powder

For Seasoning:
1/2 tsp mustard seeds ( rai / sarson)
few curry leaves (kadi patta)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
3 to 4 whole dry kashmiri red chillies deseeded and broken up
4 to 6 tbsp oil

For Garnishing:
3 to 4 tbsp chopped coriander (dhania) leaves
3 to 4 tbsp ghee
2 to 3 tbsp lemon juice

Method:

Steam the tomatoes peel off the skin mash well & keepPressure cook the thuvar dal with 2 cups of water, turmeric powder & asafetida pwd. tii soft (say for about 15 mins – on low flame after the first whistle.
Once the dhal is cooked remove from heat & leave to depressurize – open & mash well –keep aside
Take a vessel heat the oil kept for seasoning – when hot add the mustard seeds, cumin seeds, fenugreek seeds, dry chillies,curry leaves
when mustard seeds crackle add the mashed dhal, sambar powder & 2-3 cups of water mix well
Let it bubble nicely till sambar thickness is achieved
Remove from heat add lime juice & garnish with chopped corriander leaves

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Dum Aloo

Was watching the world cup final tonight, but had to cook something quick for dinner too. Kitchen hardly had any stuff that I could work with.. found 3 potatoes and tried to look for some curry that can go with rice, as I dont think I can make chappathis with all this excitement.
Decided to make Dum aloo with Tomato sambar.

Credit: http://www.indianvegetariankitchen.com/2009/01/dum-aloo.html

Ingredients:

Potatoes-3 small(pressure cooked, peeled and cut into big pieces)
Salt
Oil-2 tbsp
Curd/Yogurt-2 tbsp
coriander leaves- to garnish
Kasuri methi(optional)-a pinch(crushed)
Lime juice-from 1/2 lime(optional)

Spice powders(adjust the quantities according to your taste)
Turmeric powder- 1/4 tsp
Kitchen king masala-1 and a half tsp (I used 1/2 tsp cumin powder and 1/2 tsp pepper powder instead)
Garam masala powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder

To grind(without adding water) into a paste:
Onion-1/2 cup
Ginger-1 inch piece
Garlic-2 pods
Green chilli-1

To grind separately into a paste:
Tomatoes-2 medium sized or 3 small

Method:

Heat oil in a pan. Add onion-ginger-garlic paste. Fry for 5 minutes.
Then add tomato paste and spice powders and salt. Bring the mixture to a boil. If the mixture is too thick, add water and bring it to a desired consistency. Simmer and cook until the raw smell is gone. It will take at least 30 minutes approximately.
Add yogurt, potatoes and cook for 5 more minutes. Garnish with coriander leaves, kasuri methi and squeeze lime juice. Serve with rotis.

Note: Add curd in the end and cook no longer than 5 minutes on very low flame to prevent the gravy from curdling.

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Spicy Tomato Chutney

This is what I prepared for tonight's dinner. Bee came back from the UK today. Boy what a HOT day today was!! Bangalore has become unbearable hot to withstand. Bee is feeling kinda sick coz of the climate change and wanted somethin to cool his body down. When I told him I had chappathis and havent figured out the side dish yet, he asked if I could prepare a spicy tomato chutney. I reckon he remembered the usual tomato chutney which was chilled and spicy that we used to have at this north indian mess called Prayag Raj. So I googled it and found something similar..
Credit: http://www.foodreference.com/html/spicytomatochutney.html

Ingredients:

½ cup corn oil (I used canola oil)
1 tablespoon mustard seed, toasted
4 tablespoons minced garlic
1 tablespoon cumin
4 yellow onions, finely minced (used 1 large and 1 medium onion - sliced it, and put it into the mixer jar and gave it a quick turbo pulse)
20 Roma tomatoes, coarsely chopped (I used about 6 usual tomatoes)
4 tablespoons minced ginger
Salt
6 jalapeños, minced (I used 3 long green chillies sliced finely)
3 cups packed cilantro, cleaned and coarsely chopped
1 tablespoon ground fenugreek seed**

Method:

In a large pot, over medium heat, (I splutteed mustard seeds first, added jeera) fry garlic, onion, ginger, and jalapeños(green chillies) in oil for one minute.

Add spices (fenugreek powder) and continue cooking for one more minute.
Add tomatoes and a dash of salt and bring to a boil.

Cook for 15 minutes (covered with lid) or until almost reduced to a coarse paste.
Cool it.. try serving it chilled with chappathis and coriander chutney on the side.

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Chana Masala

This recipe was given to me by a colleague at work on our way back home in the cab while wondering what to do with my leftover soaked chickpeas (from the hommous and falafel I made the other day).
Its very simple to prepare and oh so tasty!

Ingredients:

Chana/chickpeas - 1 cup soaked in water overnight for 10-12 hrs.
Onion - 1 medium / Shallots - 5 or 6
Ginger garlic paste - 2 tsp
Tomato - 1 large
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Water - 1 cup
Coriander leaves - 2 tbsp chopped
Lime juice - from half a lime
Coconut milk - 2 tbsp (optional)
Salt
Oil - 1 tbsp

For tempering:
Mustard seeds: 1 tsp
Curry leaves - 1 sprig
Oil - 1 tsp

Method:

In a pressure cooking vessel, heat oil and add chopped onions. Saute till its turning golden. Add ginger garlic paste and chopped tomatoes. Fry till the oil starts to separate. Add the powders and fry till the raw smell goes. Add salt and chickpeas. Combine well for about 2 minutes. Add water till the same level of the chickpeas and pressure cook to about 5 or 6 whistles. Cool and open. Add coriander leaves and lime juice. Mix well. If you think that the gravy is not thick enough, add coconut milk and mix well.
In a pan, heat oil and splutter mustard seeds. Add curry leaves and fry. Add this tempering to the chana masala and mix well. Serve with chappathis or buttered bread toast.

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Egg Curry

This is one curry I make when I am in no mood to cook but very hungry. Its fast, easy and oh so delicious. I usually have it with brown bread roasted on a pan with a little butter. Sometimes I have it with rice too.

Credit: http://www.vazhayila.com/2009/05/egg-curry.html

view original source ! Vazhayila !: Egg curry http://www.vazhayila.com/2009/05/egg-curry.html#ixzz1AMGqTm00

Ingredients:

Egg (hard boiled) - 3
Onions chopped - 2
Tomato chopped - 1
Ginger and Garlic crushed - 1.5 tsp
Green chili - 3(optional)
Coconut milk - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder - 1  tsp
Coriander powder - 1 tsp
Garam Masala- 1/2 tsp
OR Crushed Star anise and Cardamom - 1/2 tsp
Salt to taste
Dried Bay Leaves - 1
Curry Leaves - 1 sprig
Oil - 1 tbsp

My Note:

At the time of adding coconut milk in this recipe, I use the thick first pressed milk. So while adding this coconut milk to our recipe, I first take a quarter cup of the milk into a cup and the rest with water to lighten it. I then add this light coconut milk to the frying pan of masala as I have had a few bad experiences while adding thick coconut milk into it. It burnt the milk coz of the heat of the pan and gave the curry an overall bitter taste which was horrible! I did not face this problem when using canned coconut milk in the US. Or you can even add just plain water first to the masala. And then add the coconut milk into this mixture, which can also prevent the milk from burning.

Method:

Heat oil in a pan ,add ginger ,garlic and green chillies, bay leaves and curry leaves and sauté it for a minute
Add chopped onions and sauté till they are translucent and then add chopped tomatoes and sauté it till the oil separate. Add all the powders, salt and stir for a minute.
Mix coconut milk with it and allow it to boil on a medium flame.
Finally add the hard boiled eggs cut lengthwise and simmer for 2- 3 minutes.
Serve with rice or chapati...

Cheers!!!!

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