Curry Puffs

Curry Puffs are my one of my favourite ‘anyday, anytime’ snacks. Relishing Curry Puffs on the roads of Hyderabad with Irani Chai was my favourite pass time…especially on a rainy day. Though curry puffs at home taste better, the atmosphere is just not there. I miss those days very much 😦

Anyways, here goes the recipe.

Cooking Time: 45 Minutes

Serves: 3

Ingredients:

  • Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
  • Green Peas (optional) – 1 cup (tea cup)
  • Onions (finely chopped) – 2
  • Tomatoes (finely chopped)- 2
  • Ginger Garlic Paste – 1 Tsp
  • Curry Powder – 1 Tsp
  • Coriander Powder – 1 Tbsp
  • Chat Masala – 1 Tsp
  • Chilli Powder – 1-2 Tbsp
  • Turmeric Powder – 1 Tsp
  • Curry Leaves (torn) – 6
  • Cumin Seeds – 1 Tsp
  • Mustard Seeds – 1 Tsp
  • Jus Rol Puff Pasty Roll – 1
  • Oil – 5-7 Tbsp
  • Water – According to Quantity
  • A Pizza Cutter
  • A Kadai

Method:

  • Add oil to a kadai and let it heat. Then add mustard seeds and let them splutter. Add cumin seeds and fry them a little…later add curry leaves and fry till they are crispy
  • Now add onions and fry till they are golden brown. Then add turmeric powder, ginger garlic paste and mix.
  • Leave for a couple of minutes and then add tomatoes and mix well
  • One the mixture becomes soft, add curry powder, coriander powder, chat masala and chilli powder
  • Mix well and let it simmer for a couple of minutes on a low flame
  • Now add potatoes, green peas and mix well. Add water to the mixture if necessary….in order to cook the potatoes. I usually do not cook potatoes in a pressure cooker before hand since I absolutely hate washing up 😀 I try to keep utensils to a minimum
  • Once the mixture is partially cooked, turn off the flame and let it cool (very very important)
  • The mixture will be going into the owen, allowing it to cook completely
  • Once the mixture is cool enough, add it to the cut puff rol pieces and tap the openings leaving some gaps in between to let the heat out whilst in the owen

  • Pre-heat owen to 150° centigrade for 5-8 minutes and place the tray with the puffs  in the owen. Leave it for 15-20 minutes but keep checking in between since they cook very quickly.
  • Once the puffs swell up and reach light brown is colour, remove from owen
  • Serve with Maggi Masala Chilli Sauce. Totally Yummy!!!

Pic Courtesy:http://www.secretrecipe.com.pk/cakes.html

Njoy!!

Beetroot Fry

Pic Courtesy: http://www.simplyfreshfruit.com.au/store/images/beetroot.gif

Beetroot is not one of my favorite vegetables….well actually, I tend not to like vegetables that are healthy for the human body 😉 but I am conscientiously trying to prepare more dishes with nutritious veggies. More about beetroot here.

Ingredients:

(Recipe Serves 2)

  • Beetroots – 2 (Diced into 1 inch pcs)
  • Onion (medium sized) – 1 (finely chopped)
  • Garlic Cloves – 2 (finely chopped)
  • Red Chili Powder – 1 tsp
  • Salt – According to Taste
  • Turmeric Powder – A Pinch
  • Oil – 2 Tbsp

For Tempering (Talimpu):

  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Urid Dal – 1 Tsp
  • Chana Dal – 1Tsp
  • Curry Leaves – 5

Method:

  • Add oil to a pan and let it heat. Then add mustard seeds and once they start spluttering add cumin seeds, urid dal & chana dal.
  • Once they turn golden brown in colour and curry leaves and the finely chopped garlic cloves
  • Fry them a little bit and then add finely chopped onion
  • Fry them till they turn golden brown in colour and then add the beetroot pieces
  • Fry the beetroot until the pieces are crispy
  • Turn off the flame and serve with rice or chapthis

Pretty straight forward 🙂

Recipe for Curry Puffs coming up tomorrow.

Njoy!

Recipe: Chicken Curry with Coconut Milk

I have been so utterly busy the last few days but the good news is that packing is almost done. Just a few bits here and there which can be dumped into a bin bag the day we leave…which is this friday 😀 I am not so much sad as excited about the move. New place, new people and making a home out of a house sounds very exciting. All this meant, I could only turn a few pages of my book 😦

Last sunday, we not only did most of our packing but also managed to prepare Chicken Biriyani and Chicken Curry with Coconut Milk 😀

S is a ‘pro’ when it comes to cooking Chicken Curry with Coconut Milk. It is one of our favourtie dishes. Goes very well with Plain Rice, Biriyani, Pulao Rice or even Chapathis or Parathas.

Ingredients:

  1. Oil – 6-7 Tbsp
  2. Onions (finely chopped) – 3
  3. Tomatoes (finely chopped) – 2
  4. Chicken – 1/2 Kg (Clean thoroughly with turmeric powder and water)
  5. Canned Coconut Milk – 1
  6. Ginger+Garlic Paste – 1 Tbsp
  7. Cloves – 3
  8. Cinnamon Stick – 3 half a inch pieces
  9. Cardamom (Elaichi) – 3 (split open)
  10. Green Chillies – 5 (Split longitudinally)
  11. Curry Leaves – 6
  12. Cumin Seeds – 1 Tsp
  13. Mustard Seeds – 1 Tsp
  14. Turmeric Powder – A pinch
  15. Salt – According to taste
  16. Coriander – To Garnish

Method

Add oil to a pan or a wok and let it heat.

Later add mustard seeds and let them splutter. Now add cumin seeds and fry. Add curry leaves and green chillies and fry.

Now add onions and mix them on medium flame until they turn golden brown in colour. Then add chopped tomatoes and mix well.

Once tomatoes turn soft, add a pinch of turmeric powder and ginger+garlic paste and mix well. Leave on simmer for atleast 5 minutes mixing it in between

Now add chicken pieces and mix well. Leave it on medium flame for atleast 10 mins mixing frequently in between.

Then add coconut milk and mix thoroughly. Close with a lid and leave for 10 mins mixing inbetween.

By now, you will see alot of water retention. Remove lid and let the curry cook on medium flame. (Do not add any water to the dish).

Approx after 20-30 minutes, water oozed out of the meat should have reduced leaving the curry nice and creamy. Garnish with coriander leaves and serve with rice or chapathis

This time, I took some pictures 😀

Njoy!!

Recipe: Chapala Pulusu (Fish Curry)

Let me first start this post with some beautiful roses I got from a special someone 😀

{Click on the roses for larger version}

My Chapala Pulusu (Fish Curry) recipe was long over due. I am a great lover of my mom’s (and aunt’s) fish curry. It’s finger lickin’ good. Till date, I have prepared this dish only twice but it was totally awesome 😀

Back home, we usually prepare fish curry with local find…like Korameenu (not sure what it’s called in english…some say it is the Red Snapper. Any ideas?) and sometimes a Bochha. Since we don’t get any of these in the UK…we had to settle with Salmon.

Recipe Source: Ma

Preparation Time: 30-45 mins

Ingridients:

  1. A Wok
  2. Salmon (or any fish you desire) – 6 medium sized pcs, approx 3-4 inches each (If you are the one who likes to clean their own fish…you can but whole fish too)
  3. Oil – 6-7 Tbsp
  4. Yoghurt – 2 Tbsp
  5. Onions – 3 (finely chopped)
  6. Tomatoes – 2 (finely chopped)
  7. Tamarind Juice – 35 ml (Take lemon sized tamarind ball and immerse it in 35 ml of warm water)
  8. Green Chillies – 4 (Cut longitudinally)
  9. Ginger Garlic Paste – 1 Tsp
  10. Cumin Seeds – 1 Tsp
  11. Mustard Seeds – 1 Tsp
  12. Turmeric Powder- A Pinch
  13. Asafoetida – A Pinch
  14. Chili Powder – 1 Tsp
  15. Salt – According to taste
  16. Curry Leaves – 6-8 Leaves
  17. Coriander Leaves – Handful for Garnishing

Method:

First, wash pieces of fish thoroughly and marinate them for 10 mins in yoghurt, Salt (1 Tsp) and Turmeric Powder (a pinch). Later, wash and drain

Then add pinch of turmeric, chili powder, ginger garlic paste to the pieces and mix well. Leave aside for 20 mins

In the meantime, chop onions, tomatoes and chillies

Add oil into wok and let it heat. Add cumin and mustard seeds. Once mustards start to splutter, add chillies and curry leaves

Now add onions and allows them to turn golden brown in colour and then add asafoetida and mix well

Add tomatoes, turmeric powder, chili powder and mix well

When tomatoes turn soft, add tamarind juice and salt. Make gravy into a thick consistency. Do not dilute it with the tamarind juice. Remember…you are not making sambar 😀

Leave it to boil. Later add your fish pieces and leave on simmer for 10-13 mins.

Garnish with coriander and it’s ready to serve.

I do not have a picture to put up 😦 but it should look like this…

Pic Courtesy of http://www.torchofindia.com/images/

Please note that this is an ‘Andhra Dish’ so could be extremely ‘hot’ for some. Reduce the number of green chillies and it should be fine.

Enjoy!!!!

PS: New pics put up in my photoblog. Do take a look and let me know what you think 🙂 Cheers

Wishes

Today is S’s Birthday and I am terribly busy. I baked a Banana and Walnut cake for him yesterday 😀 Yipppeeeeee. This will be just my second time…and it has turned out really good! The first time round..I baked a chocolate cake at a friend’s place…which was equally yummyy, but then she was guiding me each step of the way. I am thankful to Pras who not only helped me bake the cake but also for keeping the surprise a secret from S. He did not have a clue what was happening last night. ROFL! Somehow, I had this feeling that he knew what I was upto…but he didn’t!!!! I am sure he didn’t think I would bake a cake…I am the one who will order 😀 But the satisfaction I got after the end result was fantastic. It’s different…buying a cake and baking one. All your love, effort and hardwork goes into the one you bake…so it tastes even more delicious 🙂 I also made Vada with Coconut and Dried Red Chilli Chutney (the credit of which goes to Pras again) for breakfast, Chapala Pulusu (Smoked Salmon Fillet Curry-the credit of which goes to my mom) with Plain Rice for lunch, and probably S’s fav Peri Peri Chicken Indian Style for Dinner. Recipes will be coming up soon 🙂

Yup…the cake I baked 😀 and don’t worry…S is not 10 😀 There was no space to insert any more candles and looking at the cake…you can also say that I am not very good at decorating it either 😀

Drumstick Tomato Curry (Munagakaya Tomato)

Recipe for Drumstick Tomato Curry

Drunstick & Tomato Curry. Picture copyright of Idlidosa’s blog

This is one of my favourite dishes. I love anything cooked with tomatoes and a little bit of masala. This dish is particularly easy to make once you’ve passed the step of chopping onions 😦

Preparation Time: 25-30 mins

Cuisine: Andhra

Ingridients:

  1. Drumsticks – 2 (cut into 1 1/2 inch pieces)
  2. Onions – 2 (Finely Chopped)
  3. Tomatoes – 3 (Finely Chopped)
  4. Water
  5. Green Chillies – 3 (Slit Length-wise)
  6. Ginger Garlic Paste – 1 tsp (optional)
  7. Gram Flour (Besan/Senaga Pindi) – 1 tsp
  8. Milk – 60 ml
  9. Turmeric Powder/Haldi/Pasupu – A Pinch
  10. Salt – To Taste
  11. Coriander for Garnishing

For Talimpu/Tadka/Seasoning:

  1. Oil – 3 tbsp 
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Curry Leaves – 6
  5. Dry Red Chillies – 3
  6. Garlic pods – 2 (Peeled & Smashed)

Preparation:

Add 3 tbsp of oil to a pan and let it heat.

Then add mustard seeds and let them splutter. Later add cumin seeds, dry red chillies, curry leaves and green chillies and fry.

Then add the finely chopped onions and fry on medium flame. Once they’ve reached golden brown in colour, add the smashed garlic pods and mix. Leave it for a couple of minutes.

Now add the chopped tomatoes and mix well. Cover the pan with a lid and let them cook with mixing in between. You can add 1 tsp of ginger garlic paste if you like a li’l kick in your curry.

Once the onions and tomatoes have blended well to form a gravy, mix gram flour in milk add it to the mixture. This will make the gravy even more viscous and the curry tastier.

Now add the chopped pieces of Drumsticks and let them cook in medium flame by adding required amount of water.

Once the drunsticks have become soft in texture, switch off and garnish with coriander.

Serve curry with Rice or Chapathis 😀

Chicken Curry (Kodi Koora)

Sorry about the delay in posting these recipes. I had a lovely time preparing the dishes and gobbling them too 😉 Infact, I never liked cooking until I chance stumbled upon a few interesting blogs like Sailu’s Food and Talimpu (to name a few) which are also listed on my blogroll. So I thought..why not try? It’s all about enjoying what you do….it’s about ‘re-aligning’ your mind which says ‘I don’t like it’. Instead, ‘tune’ your brain to make it say ‘yes…I like it actually, I enjoy it’ and everything will be fine 🙂

So here goes…

Chicken Curry Recipe

Chicken Curry garnished with Coriander Leaves

This chicken curry is easy to prepare and does not require alot of chopping or grinding. My mom sent me home-made garam masala from India which makes it doubly-easy. There are many who prepare masalas at home just before cooking but I prefer storing my masalas in order to have less pots to wash up at the end 😉  

Preparation Time – upto 45 mins

Cuisine – Indian

Ingredients & Quantity for Curry:

  1. Chicken – 1 Kg (Washed and Cleaned) 
  2. Oil – 5 tbsp
  3. Onions – 2 large sized ones
  4. Tomatoes – 3 
  5. Green Chillies -4
  6. Ginger Garlic Paste-1 tbsp
  7. Cloves – 4
  8. Cinnamon Stick – 1 small piece
  9. Curry Leaves – 5-6
  10. Dry Red Chillies – 4
  11. Cumin Seeds – 1 tsp
  12. Mustard Seeds – 1 tsp
  13. Coriander for garnishing

Ingridients for Garam Masala Powder:

For people who are not as lazy as I am….Ingridients and Preparation method of Garam Masala can be found here. The only ingridient I would delete from the list is fennel seeds (saunf). But at the end of the day, it’s how you like your curry. I don’t like my curries to be sweet.

Preparation:

First, wash and clean chicken thoroughly. Add turmeric powder and leave it in a dish for a while.

In the meantime, chop onions lengthwise into thin pieces. Also slit four chillies length wise. Chop tomatoes into small pieces

Add oil to a pan and add mustard seeds. Once they start spluttering, add cumin seeds, curry leaves, cinnamon stick, cloves and dry red chillies

Once fried, add the chopped onion and leave. Keep stirring so that they do not burn. Once they have reached golden brown in colour, add green chillies and tomatoes and mix well

Cover the pan and let it cook in medium flame & stir in between

Once the onions and tomatoes mix well to become a paste, add 1 tbsp of ginger garlic paste and mix well

Now add your chicken pieces and mix. You may add a pinch of chilli powder now for colour and taste and mix

Leave chicken to cook under medium flame with mixing in between. You will not have to add any water as the water from the chicken should be enough to cook

After about 10 mins, add garam masala powder and mix

After 15 mins, check if chicken has cooked by tasting a piece. At this stage, add salt to taste and leave for 10 mins. Please make sure that you stir chicken in between while leaving it to cook.

Then switch off and garnish with coriander leaves.

Chicken Curry is ready to be served (Enthoo ruchigaramaina Kodi Koora thayaar!!) 😀

Jeera Rice and Tomato Rasam recipes will follow….