Chapathi side dish

Aamras

Posted on

DSC03669

Todays is a very simple but extreeeeeeemly delicious post…its “THE AAMRAS”…I am a mango lover…And I totally love aamras.I can eat it 3 times a day.. 🙂 forever 🙂 I came to know about Aamras from my mother in law…from her stories as a young bride,newly married in Mumbai…and their Maharashtrian friends,dinner evenings,and travels..her stories are  endless..It is she who gave me the recipe of this “mango heaven”.

Aamras as the name suggets is nothing but mango juice..Aam being mango and Ras meaning Juice..Basically its nothing but Mango pulp..or may be Mango nectar.Alphonso mangoes are perfect for making aamras..though you can also use just any variety..the only things is that the Mango variety should not be the fibrous kind.I make this extensively during the Mango season with Pooris and even Rotis.You can even have it as a dessert after a meal.I like my aamras cardamom flavoured..because I just love the flowery scent of cardamom with Mangoes.You can also use dry ginger powder instead of cardamom according to your preference.

Ingredients:

  1. Mangoes – 2 large(preferably alphonso)
  2. Cardamom powder – 1 /2 tsp/Or you can use dry ginger powder -1/4 tsp
  3. Sugar if needed(I didnt use since the mangoes were very sweet)
  4. Milk – 1/4 – 1/2 cup(as needed)

Method:

  • Clean/wash the mangoes.Peel and chop them and  add them into a blender.
  • Then add powdered cardamom,sugar(if needed),milk and blend into smooth puree.
  • Transfer to small bowls and refrigerate.
  • Serve with hot pooris/chapathis and Enjoy!!!

DAHI BAINGAN ~ Eggplant cooked in spiced Yoghurt

Posted on

DSC03214

Dahi Baingan is a dish belonging to the North Indian Cuisine.It is basically an Eggplant/Brinjal dish in which the Eggplant is cooked in a spiced Yoghurt base.Frankly speaking,I have a strong dislike for Brinjals(Though I love its Purpley Violet colour),I just cant seem to like the taste of this vegetable.But when I had lots of Brinjals sitting in my refrigerator,I thought I had to make something different than the usual Brinjal Sambar or stir fry.Thats when my neighbour gave me this recipe.I tried it out and it turned out really good.To my surprise my kids loved it too .

Dahi Baingan is a creamy curry that goes really well with Steamed white Rice or even with Rotis.

Ingredients:

  • Egg plants – 4 (washed and cubed)
  • Oil – 1 1/2 tbsp
  • Cumin seeds – 1 tsp
  • Onion – 1 medium (chopped)
  • Tomato – 1 (chopped)
  • Ginger (grated) – 1 tsp.
  • Kashmiri chilli powder – 1 tsp.
  • Green chillies – 2 (slit half way through)
  • Coriander powder – 1tsp.
  • Aniseed /Saunf – 1/2 tsp
  • Cilantro – 1 tbsp(Chopped)
  • Yoghurt(beaten) – 1 cup
  • Garam masala powder – 1/8 tsp
  • Kasuri Methi –  1 fat pinch
  • Salt to taste

Method:

In a bowl, mix  yogurt, chilli powder, coriander powder, saunf/aniseed, salt, coriander leaves and green chilies and  keep aside.
Heat oil in a pan, add cumin seeds,the add grated ginger and chopped onions and saute till onion turns soft. Now add turmeric powder and saute.

Now add the cubed brinjals and cook on medium high flame for 3 -4 minutes. Cover with a lid and let them cook on medium low flame for 15 minutes. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
Add the tomatoes and saute. Cook for another 3 minutes. Add a cup of water and bring to a boil and reduce the flame. Again cover with lid and cook over low flame for 15 minutes. Add the yogurt mixture and combine. Allow the curry to cook till you achieve a thick gravy consistency. Add garam masala powder and kasuri methi and gently mix. Turn off heat.

Serve with rice or rotis and Enjoy!

 

Paneer Butter Masala(Restaurant Style)

Posted on Updated on

DSC02909

 

This is one of my family’s very loved dish..except that paneer is not easily available here.But whenever it comes in the stores,I never miss a chance to make this dish.This is a commonly  loved favourite among many..One of my dear friends,she asked me not to let out her name..so let me call her S 🙂 has been asking me the recipe of Paneer Butter Masala..So “S”..here it is..!I have kept my word!

One of my family members had a health problem that he had to avoid non veg dishes..So when ever we dined outside,he couldnt order any non veg dishes.Ever since,Paneer Butter Masala was our regular dish while dining out.We lovingly called it our “Butter Paneer” 😀

I learnt this dish from my punjabi neighbours..again I am thankful to them for that.I prepare this dish during the Lent season(Before Easter) too,when we avoid Non veg.Another of my favourite dish almos similar to this is      Butter Chicken ,which you can go through in my Blog.

Do try out this very easy,restaurant style Paneer Butter Masala.

DSC02910

 

Ingredients:

  • Paneer/Cottage cheese – 250 gms(cubed or diced)
  • Onions – 2( minced)
  • Tomato-1( pureed)
  • Tomato Sauce- 1tbsp
  • Butter, ghee, or oil- 1 tbsp
  • Ginger garlic paste – 2 tsp
  • Kashmiri Chilli powder – 1tsp.
  •  Coriander powder- 2tsp.
  • Garam Masala – 1tsp.
  • Kasuri methi / dried fenugreek leaves – 1 generous pinch
  •  milk- 1 1/2 cup
  •  Cream or pureed cashew paste (soak and grind cashew nuts)- 4 tbsp
  • Turmeric powder – 1/4 tsp
  •  Salt to taste
  • Coriander leaves / cilantro – 1 bunch(For Garnishing)

Method:

  • Heat the butter in a pan and add the minced onions. Saute till Golden brown.
  • Add the gingergarlic paste, corianderpowder, chilli powder, turmericpowder, and salt. Saute till it emits an aroma.
  • Now add the pureed tomato and tomato sauce and cook for 3-4 minutes.
  • Add the  kasuri methi, milk, and the cubed Paneer/Cottage cheese. Cook covered for 3-4 mins until soft. Mix occasionally. Keep the flame low.
  • When the paneer is cooked soft, open the lid .If the gravy is too thick, add some water at this stage.
  • When done, add the garam masala  and the cream or cashew paste.Mix well(take care not to boil).
  • Check salt,add if needed, garnish with the coriander leaves, and put out the flame.
  • Serve hot with naan or bread and Enjoy!!

Poori Bhaji

Posted on

DSC02615

 

Today my post is the very simple and humble yet super delicious Poori Bhaji!It is a dry,yet a little moist potato dish that served usually with Pooris along with Pickles and Lemon wedges.

DSC02614

This was my family’s regular morning breakast,we used to have whenever we used to have food from the very famous Arya bhavan chain of hotels in Kerala,after our morning Mass in the Church.After 2 hours in the church on an empty stomach,this was a treat indeed!The taste is simply heavenly if you squeeze the lemon wedges over the Bhaji!God…Mouthwatering isnt it!Try it out and Enjoy!

DSC02618

Ingredients:

  • Potatoes – 4(medium sized)(Boiled,peeled and cubed)
  • Onion – 1 (large sized onion,chopped finely)
  • Green Chilli – 1(Chopped)
  • Mustard seeds – 1tsp
  • Cumin seeds – 1/2 tsp
  • Urad Dal/Black split gram – 1 1/2 tsp
  • Water – 3/4 cup.
  • Turmeric powder – 1/2 tsp
  • Asafoetida/Hing –  a pinch
  • Cilantro/Coriander leaves – 1/2 cup
  • Ginger – 1 inch piece(Finely crushed)
  • Curry leaves – a handful.
  • Oil – 2 1/2 tbsp
  • Salt to taste.

Method:

  1. Heat oil in a pan,add mustard seeds and when they crackle,add cumin seeds and Urad Dal/Black Split gram and saute a little.
  2. When the Urad Dal/Black Split gram starts to brown slightly,add chopped onions and saute till transparent.Now add the crushed ginger,green chilli and curry leaves.
  3. Now add turmeric and asafoetida and saute well,taking care not to burn the turmeric powder.Now  add the chopped/cubed  potatoes, and half of the coriander leaves and saute gently.
  4. Add ¾ water and salt. stir and cover the pan.Let the bhaji simmer for 5-6 minutes on a low flame so that there should be some moisture in the bhaji and it should not be very dry.
  5. Turn off the flame and Transfer to a serving dish and garnish with the remaining Coriander leaves/cilantro and serve with hot pooris or even Chapathis and Enjoy!

Fish Pappas/Fried Fish in a coconut milk sauce

Posted on

DSC02424

 

Meen Pappas/Fish Pappas is a very popular dish of Gods own country Kerala.Being a kuttanattukaari(a native of Kuttanadu),this is regular dish prepared in my family from generations.Its a very tasty dish in which the fish is marinated with spices and limejuice and then is shallow fried and then is again cooked for a little time in creamy and spiced coconut milk,with a hint of crushed black  pepper and slight heat of green chilli and yet a distinct aroma of fennel seeds and slight tanginess of tomatoes and vinegar.This is a combo of so many tastes,packed together into a delicious dish!I just love sitting on the bank of the backwaters(in the backyard of my ancesteral home in Thalavady),watching the beauty of the backwater,soo calm and the gentle swooshing sound of the Bamboo trees in the gentle breeze and having a plate of my Ammachi’s(Great Grandma) Appam and Karimeen Pappas!Those mouthwatering memories..I can never ever forget.

Recollecting those memories,Today I decided to prepare Fish Pappas,only that I didnt have Pomfret/Karimeen.But I decided to proceed with King fish.The taste was simply awesome..delicious..!!Do try it out!!

DSC02423

Recipe source:Mishmash

Ingredients:

  • Fish pieces – 1/2 kg
  • Chilli powder – 3 tbsp
  • Turmeric powder – 1/2 tsp
  • Fenugreek powder – 1 tsp
  • Crushed pepper – 2 tsp
  • Salt
  • Lime juice – 3 tsp
  • Oil for frying the fish.

For Gravy:

  • Onion – 2 (sliced thinly)
  • Crushed Ginger – 1 tbsp
  • Green chilli – 1(whole)
  • Curry leaves – a handfull
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/4 tsp
  • Fennel seeds/Perumjeerakam – 1/2 tsp
  • Tomato – 4 thinly sliced rounds(Half of a tomato)
  • Coconut milk – 1 cup(medium Consistency,neither too thick nor too thin)
  • Vinegar – 3 drops
  • Coconut oil – 3 tbsp

Method:

  1. Make a marinade with Lime juice,Chilli powder,Turmeric powder,Pepper powder,Fenugrrek powder and salt and smear it uniformly on the fish pieces on both sides and leave it aside for half an hour .
  2. Now heat oil in  a pan and shallow fry the above marinated fish,by flipping each side till done.Drain from oil and keep aside.
  3. In a Manchatti/Earthen ware/Cooking pan,heat coconut oil,gently swirl the vessel/pan so that the oil coats the inside of the pan uniformly.
  4. Now tear the curry leaves and add to the oil and again gently swirl the curry leaves aroma infused oil so that the oil coats the inside of the pan uniformly.
  5. Now add onions,crushed ginger and green chilli and saute till onion turns transparent.Now add the Turmeric powder,Coriander powder and Fennel seeds and saute well.Add vinegar and saute.
  6. Now place the thinly sliced round tomato slices on the top of this onion base.Close the pan/vessel with a lid and cook for a minute.Now open the lid and place the fried fish pieces gently over the tomato slices.Then gently pour the coconut milk over this and bring to boil in  a medium heat.Now add salt and swirl the pan/vessel (taking care).Allow to simmer for another 5 minutes and turn off the flame.Leave on the kitchen counter for half an hour for flavours to penetrate and serve with Rice/Appam/Chapathis and Enjoy!

Notes:

Karimeen/Pomfret is the best fish that can be used in this pappas.But due to the unavailability of this fish here,I used King Fish/Neymeen.

Butter Chicken/Murgh Makhani(Restaurant Style)

Posted on

DSC02494

 

Butter Chicken is one of the most popular Indian dishes liked by people from different countries alike.This is my family’s regular dining out dish!For me,I can have Butter chicken/Murgh Makhani,3 times a day,all days of the week!Butter Chicken is my all time favourite right from my childhood.I first tasted this at my Punjabi neighbour’s home.I still remember their home..it was a big house,a joint family consisting  of the Father,Mother ,their 4 sons,their wives and their children.They always dined together outside their home,in the Backyard,where they had a huge Tandoor oven.Naans/Rotis were made in the Tandoor oven.I still recall..their home always smelled of Butter Chicken..such a heavenly Aroma..made my mouth water the minute I entered their home 🙂

DSC02492

I have tried Butter Chicken at home a zillion times.But never perfected until I got this recipe.This has got that authentic restaurant taste.My family just loved it…Its pure happiness isnt it if you can get that restaurant taste of Butter Chicken prepared right in your kitchen..!So dont miss it!Try it out and Enjoy!

DSC02496

Ingredients:

  •  Boneless chicken-250 gms(cubed)
  • Onions – 2( minced)
  • Tomato-1( pureed)
  • Tomato Sauce- 1tbsp
  • Butter, ghee, or oil- 1 tbsp
  • Ginger garlic paste – 2 tsp
  • Kashmiri Chilli powder – 1tsp.
  •  Coriander powder- 2tsp.
  • Garam Masala – 1tsp.
  • Kasuri methi / dried fenugreek leaves – 1 generous pinch
  •  milk- 1 1/2 cup
  •  Cream or pureed cashew paste (soak and grind cashew nuts)- 4 tbsp
  • Turmeric powder – 1/4 tsp
  •  Salt to taste
  • Coriander leaves / cilantro – 1 bunch(For Garnishing)

Method:

  • Heat the butter in a pan and add the minced onions. Saute till Golden brown.
  • Add the gingergarlic paste, corianderpowder, chilli powder, turmericpowder, and salt. Saute till it emits an aroma.
  • Now add the pureed tomato and tomato sauce and cook for 3-4 minutes.
  • Add the  kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. Mix occasionally. Keep the flame low.
  • When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.
  • When done, add the garam masala or chicken masala and the cream or cashew paste.Mix well(take care not to boil).
  • Check salt,add if needed, garnish with the coriander leaves, and put out the flame.
  • Serve hot with naan or fried rice and Enjoy!!

Curried Omelettes/Omelette curry

Posted on

DSC02338

 

Laziness is my biggest enemy..It doesnt allow me to do anything worthwhile..Sometimes I feel like reading a book..then I feel lazy and just sit for hours,just looking at the cover of the book..This was what usually happened a couple of years ago,before our lovely kids came into our life.But that laziness,led to a few worthwhile things..You didnt get me?I will explain..My laziness to cut/chop veggies for lunch,led me to cook up a few easy to do recipes.This was one among those few recipes- My version of Curried Omelette or Omelette curry!It is soo tasty..specially when the spongy omlette pieces gets soaked up in the coconut milk gravy..along with the tanginess of the tomatoes and heat from the green chillies!Simply irressistable.Do not miss it.Its a perfect dish!

DSC02339

Ingredients:

For omelette-

  • Eggs – 4
  • Ginger Garlic paste – 1 tsp
  • Onion – 1 small(chopped finely)
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/8 tsp.
  • Crushed pepper – 1/2 tsp
  • Salt as needed

For Curry –

  • Onions – 2 big(Chopped)
  • Tomatoes – 1 big(Cubed)
  • Potatoes – 2(cubed)
  • Green chilli – 1(halved)
  • Garam masala – 1tsp
  • Cumin seeds- 1/2 tsp
  • Coriander powder – 2 tsp.
  • Salt to taste
  • Coconut milk(thick)- 1/4 cup
  • Water – 1 3/4 cup

For tempering:

  • Oil -2tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – a few

Oil for making omelette- 1 tbsp

Method:

  1. Mix the coconut milk in water and keep aside.
  2. In a bowl,beat eggs and add all the ingredients under Omlette and combine well.
  3. In a pan,heat oil,add this mixture and allow to cook firm.
  4. Turn/Flip and cook the other side.(The omlette has to be thick consistency).Cut into small pieces and keep aside
  5. DSC02329
  6. Now in a pan,heat oil,add Chopped onions and green chilli and saute well,then add tomato and saute till tomatoes are well cooked.
  7. Now add Garam masala,cumin seeds and coriander powder and saute well.Then add the cubed potatoes and mix well.
  8. Then add coconut milk-water mixture and salt and cook till potatoes are soft and well cooked.
  9. Now add the omlette pieces to the curry ,simmer for 2 minutes.Turn off the heat.
  10. In another pan,heat oil and add mustard seeds and wait till they crackle.Now add curry leaves pour this on the omlette gravy and allow to soak in the gravy for atleast 1/2 an hour before serving.
  11. Serve hot with Chapathis /Rice and Enjoy!