Egg Curry (South Indian Style)

Egg identical as breakfast’s food but actually there is so many ways to prepare egg as main course. I am egg’s eater, everything made by egg I could enjoy it. And egg curries with coconut milk one of the main course for Indian culinary. People used to enjoy with paratha, roti, or even rice.

Ingiderents:

5 eggs
Potato 1 (big) boiled then cut cube

3 tbsp oil1 onions (big size)

½ tsp black mustard seeds

2 tsp garlic paste

1/2 tsp turmeric powder

1 spring curry leaves

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder
1 cinnamon stick
2 cloves

Salt to taste

1 tbsp garam masala

1/2 cup coconut milk

How to make South Indian Egg Curry:
· Hard-boil the eggs.
· Chop onions.Heat oil in a saucepan, then add black mustard until cracker add onion and fry until golden brown. Add garlic paste and fry further for 3-4 minutes.
· Add cinnamon and cloves. Saute for 5 minutes, until the oil separates.
· Add turmeric, chilli powder, coriander powder, cumin powder and salt. Cook over medium heat.
· Stir in coconut milk and garam masala.
· Cut the eggs into half then Add boiled eggs and potatoto the curry, cover and leave to simmer for 10-15 minutes.
· Garnish with green coriander and serve the South Indian Egg Curry hot, with chapattis or steam rice

Vegetables Mushroom curry

A simple curry for your lunch box ;)

1 can mushroom
1/2 cup frozhen cut vegetables
2 sticks cinnamon
2 or 3 cloves1 bay leaves
1 medium onion
1 medium chopped tomato
1 tsp garlic and ginger paste
1 tsp chilly powder
1 tsp corriander powder
salt to taste
4 tblsp oil
50 gr cheshew nut ---> make it into paste

Direction:

Wash the mushrooms and cut into halves.
Cheshewnut, ginger, garlic make it into a fine paste. Set aside.
Heat oil in a pan add cinnamon, cloves, bay leaves and onions.
Fry for few minutes. Add tomatoes, fry for a minute. Add ginger garlic paste.
Add corriander powder, chilly powder and salt. Stir fry at this moment.
Add ground cheshew nut. Bring to boil by adding enough of water.
Keep boiling till flavour comes out. Then add mushroom slice and vegetables . Let it cook done and gravy became thick.
Serve hot with plain rice.

Fish Fry

Fish-1/2 kg

spices:

1 garlic

2 tsp chilly powder (kashmiri chili powder)

1/2 tsp turmeric powder

1/4 tspsalt

oil

Preparation
Make a paste of the spices then add 1 spoon of oil. Clean fish and marinate it with the paste.Leave for 30 mins or more and fry until golden colour

Fish Kudampuli

We love to eat fish, and fish always in our weekly's menu. Kudampuli was main spices used for fish curry in Kerala (south india), best thing to cook the fish on the clay pot (chatti) and kept for overnight and enjoy the fish curry in the next day. Kudampuli added the flavors and it also as the preservative. It has a sour taste.

I search on internet the advantage of kudampuli is known to treat stomach disorders and lower bad cholesterol. It is also used as a anti-obesity drug in the west. U can find easly kudampuli in any Indian shop near you ;)

Ingiderents:
king fish - 1kg
Red chilli powder - 2-3 tbsp
Turmeric powder - 1/4 tsp (i dont use)
Onions thinly sliced - 1
Ginger thinly sliced pieces - 1 tsp
Garlic thinly sliced pieces - 1/2 tsp
Salt - to taste
Kudampuli - 2-3pieces
Oil

For the seasoning
Oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few springs


Directions:
Cut the fish filets to pieces of desired size.

Soak the kudampuli in a cup of water and keep aside.

Heat oil in a deep pan, and fry the onions till translucent. Add ginger and garlic and saute till soft.
Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and fry on low heat till the oil separates.

Add salt and the soaked kudampuli pieces along with the water and bring to a boil.

Add fish pieces and cook on medium heat till the fish is cooked. Increase the heat and add water if required.

Heat oil in frying pan and add the fenugreek seeds and fry till brown. Then add the mustard seeds and when the mustard seeds start to crack, add the shallots and curry leaves and fry till brown. Pour this over the fish curry.

Serve with rice.

Hyderabati Chicken Biryani

It is a traditional meal made using mutton (lamb) or chicken for Hyderabadi. The Hyderabadi Biryani is named as it is seen mainly in the city of Hyderabad, India. Its common dish served during festival or any celebration in India.

The Dum Biryani is prepared with layered meat and rice then

sealing the vessel with a layer of dough and cooked on dum (steaming over the coal) Its accompanied with Raita (yogurt)

Marinate Ingredients:
1 kg chicken (cut into medium pieces and remove the skin)
1 cup curd (yogurt)
1 tsp chilli powder or to taste
¼ tsp turmeric powder
Salt to taste

Other Ingredients:
500g basmati rice
1 onion (finely chopped)
3 tbsp ghee / oil
2 tsp ginger garlic paste
50 gr mix biryani masala
2 bay leaf
2 cardamoms
2 cloves
small stick cinnamon

Garnishing:
few cashewnuts (optional)
handful of coriander leaves (roughly chopped)
Fry onion

Direction:
1.Marinate the chicken with marinated ingredients for 1 hour.
2.Cook the rice with enough salt,bay leaves and cardamon with water until half done
Heat ghee for few mins.
3.Add onions and saute till the onions become transulent and fragrant
4.Add ginger garlic paste and saut'e till the raw smell disappears add cinnamon stick and cloves, then in the end add marinated chicken
5. Combine till the curd is absorbed, add enough water and close the lid
6. Cook on medium flame till the chicken pieces are tender or pressure cooker for 1 vesel..
7. Remove from flame and divide the gravy into 2 equal portions and keep aside.
Divide the cooked rice into 2 portions.
8. Place half of cooked rice in a heavy bottomed vessel.
9.Spread one portion of the chicken gravy and sprinkle coriander and fry onion.
10. Do the samee for remaining rice, chicken gravy, coriander and fry onion.
Close with a tight lid and cook on low flame for 30 mins.
11.Serve hot with yogurt raita

Fish Thoran

I'm back finally! hehehhehe, after had a summer vocation, iam being to lazy updating my blog. For sometimes i'm keeping away to take photograph ^_* I've tried this food while we were visited one of our friend and having lunch in their home,i love it ;)

I saw lady fish yesterday in supermaket and decided to make fish thoran, the famous and delicious dish from Kerala. The speciality was green mango slice. making this food extremely delicious, the sourness of the mango mixed with spices together.

Ingiderents

-small fresh sea fish, u can use lady fish (anchor or macarel even fish fillet) 500 gr
-green mango 1, remove the skin and cut juilane ( u can subtitute with green tomato)
-onion 1 big size chopped

Ground to paste:
-grated coconut 1/2 cup
-green chili 5, split into two
-turmeric powder 1 tsp
-cumin seed 1/2 tsp
-chili powder 1/2 tsp

seasoning:
-oil 2 spoon
-mustard seed 1 tsp
-curry leaves 1 spring
-dry red chilis 2

1. Grind to paste all the spices and keep a side

2. clean and drain the fish and keep in the frying pan, add mango slices and onion, and the paste.

3. stir for 1 min but careful while your mixing do not over mix otherwise fish get broken

4. cook with medium flame and let fish get cooked and water has absorb

5. in another pan heat oil then add mustard seed until cracker, add dry red chilis and curry leaves stir for 1 sec. Finally add this season to fish and serve hot with rice

Red beans masala

Another easy and healthy curry made with red kidney beans, also known as vegetarian dish in North Indian. Serve either with naan or chapati :D



-red kidney beans 250 gr, soaked in the water overnight
-tomato 2, chunk
-garlic paste 1 tsp
-ginger paste 1/2 tsp
-onion 1 big size, choped
-coriander pow 1 tsp
-turmeric pow 1/2 tsp
-garam masala 1/2 tsp
-chili pow 1 tsp
-cumin seed 1/2 tsp
-salt as required
-coriander leaves for garnishing

Direction:

1. Cook the soaked beans until soft using pressure cooker
2. Heat about 2-3 tbsp s of cooking oil in a pan
3. Add the cumin seeds and allow them to splutter( don't let them turn black
4. Add the chopped onion and ginger garlic paste and fry till golden brown
5. Add the tomatoes/tomato puree and mix well
6. Add the cooked kidney beans and some salt as required
7. Add some water and let it boil one more time and water became thick
8. Once the curry dones sprinkle with garam masala powder
9. In the end garnish with coriander leaves
10. Serve hot with chapati or hot rice

Beef Fry

An tradisional and delicious dish in Kerala, state of India. Its Common served as snack when friend or relatives visit. Or as main dish served with appam, idli or chapati. Specially i love the fragrant of the beef fry. This is the second time i made beef fry, bit more spicy than before. I added more blackpapper and was extremely hot :D




Source: IndianFoodabout.com

Ingredients:
1 kg beef cut into 2"-long, 1-thick strips
3 large onions sliced very thin
2 large tomatoes chopped fine
2 tbsps ginger paste
2 tbsps garlic paste
2-3 green chillies
3 tbsps coriander seeds
4 tbsps fennel seeds
5 cloves
Seeds of 6 green cardamom
1" stick of cinnamon
15 black peppercorns
For tempering: 1 large onion chopped fine
50 curry leaves
1 cup fresh coconut cut into 1"- long, thin slivers
1 tbsp mustard seeds
4 tbsps sunflower cooking oil

Preparation:
Heat a flat pan on a medium flame, Put the fennel, coriander seeds, cloves, peppercorns, cardamom seeds and cinnamon on the pan. Roast, stirring often till the spices begin to get slightly darker and give off their aroma. Turn off fire. Allow to cool slightly.
Grind the above roasted spices into a coarse powder in a clean, dry coffee grinder.
Put the meat, sliced onions, green chillies, tomatoes, ginger and garlic pastes and ground spices into a large mixing bowl. Mix well till all the meat is coated. Keep aside to marinate for an hour.
After an hour, put the above mixture into pressure cooker and set up to cook on a medium flame. Do not add little water and cook till the meat is tender.
In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it. Fry till transparent.
Add the curry leaves and mustard seeds and cook till they stop spluttering. Now add the coconut slivers. Cook till they begin to turn a pale golden color.
Add this tempering mixture to the meat and mix well. In medium flame stirring often, till the meat brown and dark brown in color. This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off.

Potato Baaji

Potato baaji common served for Indian breakfast, we can enjoy with any type of Indian rotis. Yesterday we have enjoy potato baaji with homemades chapati. Its simple preparation, and i added some carrot to make baaji more colourful :D



INGREDIENTS
250 gr potato boiled, peeled and mashed
carrot 1 pieces, boiled and cut
4-5 Green chillies
½ tsp Red chilli powder
1/2 tsp Turmeric powder
1 Tbsp oil1 tsp Mustard seeds
6-8 curry leaves
1/8 tsp Asafoetida
Coriander leaves for garnish ( i don't use)
ginger choped 1 tsp
Salt

METHOD
1. Boil potatoes, peel and coarsely mash
2. Heat the oil in a medium-sized pan and add the mustard. When the mustard begins to crackle reduce the flame to low and add the chopped green chillies, ginger, curry leaves (whole or cut to small pieces with scissors directly into the pan), asafoetida, turmeric, chilli powder and salt. Cook for a minute.
3. Add the mashed potatoes and boiled carrot to the above mixture and cook on medium flame for few minutes with some water to blend in the tastes.
4. Garnish with coriander leaves

Cheera Thoran

Another simple Indian food, its vegetarian version. Cheera or spinach is rich in vitamins and good sources of anti oxsidant. I do love red spinach stated from here. some of my friend they cooked spinach for diffirent varieties. And thoran is one of my favorite, remind me of Indonesian Food "urab" :D

Ingiderents:
Cheera/Spinach wash and chopped 2 bundle
Grated coconut - 1/4 cup
Shallots chopped - 1 big size
Green chillies chopped - 4
cumin seed - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Salt - to taste
Oil - as needed

Grind grated coconut,turmeric powder,green chillies,jeera seeds and garlic into a coarse paste and keep aside.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the chopped spinach.Stir for few minutes and mix in the ground paste.Add salt,stir and cook until all the water absorb and becomes dry.Serve with rice.

Tofu tikka masala

I went to Indian restaurant last week and got suprise there was menu "tofu tikka" which is vegetarian version instead using chicken. Here i share with you tofu tikka masala but i made bit modification from chicken tikka recipe. A good variation to cook tofu and more healthy because consumed less oil. For spicy lover i guess may enjoy tofu tikka, its crunchy and rich of flavour ;)

Ingiderent:
-1 blok tofu, cut into pieces
-2 spoon oil

For the spices:
-garlic powder 1 tsp
-chili kashmiri powder 1 tsp
-coriander pow 1 tsp
-cumin powder 1/5 tsp
-blackpapper pow 1/4 tsp
-1/2 tsp gingre pow or fresh
-1 tsp paprika pow
-food colouring (i dont use)
-salt
grind all the paste and make thick paste

Marinated tofu with the spices min 1 hour then grill until both side cook

Serve with yogurt raita

aloo gobi masala

Indian vegetarian recipe, made of spiced potato and cauliflower. Its very simple to prepapare and one of my hubby's favorite, serve with paratha or chapatis :)

Cauliflower 1, cut into pieces, boiled
Potato ( medium size) 2, boiled peel and cut into cubes

Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/4 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 3
Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1 tsp.
Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing ( i dont use it)


Method:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

Spicy tomato curry

Spicy, savory and the sourness of the tomatos making the taste of this curry was perfect. I have no idea what to cook for our dinner last night, and i saw there was alot of tomatos in my fridge, is really perfect combination with rice. I used brown rice instead jasmine rice. My hubby he enjoyed the dinner, its an reward for me if i could serve something which is make him appetite ;)

-tomatoes 250 gr, chunk
-coconut shreded, fry without oil until brown colour ( i used aprox 4 spoon)
-curry leaves 1 spring
-small onion 5, choped
-big onion 1, choped
-dry red chily 3
-ginger choped 1 tsp
-turmeric powder 1/4 tsp
-chili powder 1 tsp
-coriander powder 1 tsp

1. Grind fried coconut shreded with turmeric pow, chili pow and coriander pow and added same water to make a paste.
2. Bring to boil the paste and tomato chunk, add small onion and ginger.
3. Stir and make a thick curry. add water if you feel required
4. In another pot heat oil then add mustard seed, fry the big onion until fragrant then add few spring of curry leaves and dry chili.
5. Mix the onion fry with the curry and let it boil for one more time
6. Serve with rice

Friday Brunch (Chicken Kadai & Yogurt Curry)

I had a day off from kitchen yesterday, yipiee finally sayangku cooked for our Friday brunch. Totally I’m not interfering on cooking, I have just help to cut and clean all vessels after finished. He said he will cooked something special, chicken kadai with vegetables and Yogurt curry. Yeah its real Indian food because cooked by Indian hehehhehe

He prepared two main dish, chicken kadai with vegetables and yogurt curry. Special yogurt curry only he could make perfect. Frankly I tried many times and was not successful. Yogurt curry needs extra attention, do not leave to boiled and we have to stir frequently with very low flame, otherwise yogurt has broken.



Chicken kadai it’s his version, he added some vegetables to increase the flavors and to get thick gravy. I can say both curries were fabulous! We enjoy our Friday brunch with a great menu and off course it’s really pleasant for me ;)

Chicken kadai:

Chicken whole body 1 kg, cut into pieces, carrot 1, green peas 1/4 cup, potato 1, tomato 2 chopped.

4 big size onion sliced, ginger garlic paste 2 tsp, 2 tsp garam masala powder, 4 whole red chily, 2 tsp kashmiri chili powder, 2 tsp coriander powder, kashori methi powder 1 tsp (optional), black papper 1tsp, spring of curry leaves, salt as required.

Direction:

1. Heat oil or ghee in kadai or pan then fry the onion until fragrant, add garlic ginger paste and saute for a minute
2. Add choped tomato and saute, then add the seasoning mix well.
3. Add chicken pieces and water as required then closed kadai and let chicken half cooked
4. Finally add potato, carrot and green peas, continues cooking until chicken and vegetables get cooked
5. Sprinkle garam masala over the curries and curry leaves
6. Once gravy became thick off the flame
7. Served with steam basmati rice

Yogurt curry

yogurt 1/2 litre, onion big size 1, garlic 2 nos choped, cumin seed 1/4 tsp, turmeric powder 1/2 tsp, ginger choped 1/2 tsp, green chili 5 split into two, salt, curry leaves one spring, mustard seed, and little water

Direction:

1. Blend yogurt and litle water for 1 min and keep a side
2. Heat litle oil and add mustard seed then fry onion, until brown colour
3. Add green chili, curry leaves and salt stir again for a min
4. Off the flame and add yogurt paste
5. Keep stiring yogurt and don't let it boil with very low flame
6. Serve hot or cold with rice

Kerala Chicken curry

Meeta of What's For Lunch, Honey?, the creator of Monthly Mingle is organizing Bollywood Cooking for us to experience and share Indian cuisine. Since Iam enjoyed and used to cook Indian food i'd like to join in this event. I love Indian curies because they are spicy and rich in flavour ;)

I had been craving to eat curry and chapaties recently, but iam too lazy to cooked. As usual weekend is caming up and reason to be lazy and dined out hihihihi. Finally i made the tradional Kerala chicken curry. While iam searching recipe through my recipe book, the tv show was caught my attention. But sorry i forgot who was the host. Anyway i take alook on the show and start right down the recipe.This recipe tasted great, and was extremely easy to do. And here i shall share it with you ;)

4 Green Chillies, finely chopped, seeds and all
2" Root Ginger, grated

3 table spoon oil

1 big size onion
2 cloves of Garlic

1 teaspoon Hot Chilli Powder (kashmiri chili powder)
1 teaspoon Ground Coriander
½ teaspoon Ground Turmeric
½ teaspoon Salt
500g Skinless Chicken Breasts ( i used whole body)
2 medium Tomatoes, chopped
2 -3Potatos, cut into cubes
350 ml Coconut Milk ---> i skip the coconut milk and i use only water
pinch of Garam Masala

Direction:
Heat up 3 tablespoons of the oil in a heavy based pan and saute the Onion and Chilli for a few minutes. Then add the Ginger, Garlic, Chilli Powder, Coriander, Turmeric and Salt and stir into the Onions and once all covered, add the Chicken and fry gently for about 8-10 minutes. If the pan gets too dry and stuff starts to stick to the bottom, add a little of water. Next add the Tomato and Potato and stir in for another couple of minutes before adding about a third of the Coconut. Leave to simmer for about 6 minutes, then add the remaining Coconut Milk and further simmer for about 10 minutes until the potato and chicken are cooked. Then sprinkle of the pinch of Garam Masala and coriander leaves.

Serve hot with cpapati or steam basmati rice