September 30, 2005

Prawn Malai Curry

Cant remember if i got this one from Loli or from the web. Shall check with her and correct. The Bengali malai curry tastes quite close to ours - just the mustard bit is different.

500gms Prawns
1/2 cup Coconut milk
1/2 cup Onions chopped
20-30gms Paste of mustard seeds
2-3 Green chilis chopped
1 tsp Turmeric
5 tbsp Mustard Oil
Salt to taste

1) Clean and de-vein prawns and marinate
with the paste made from mustard seeds and
little water, 2 tbsp of oil, chopped green chillies, turmeric and
salt. Keep it aside for a while.
2) In a pan take 3 tbsp of oil and fry in the chopped onions till pale golden brown.
Then add the marinated prawns into the pan
properly fry for sometime while stirring.
3) Next add the coconut milk to the contents of the pan
and cook for 10 minutes till the gravy has become thick.

September 29, 2005

Sukanya's Sambar

Sukanya Balakrishnan

She made it simple enough for even me to understand! An easy and nice sambar recipe.

1. Boil 1 cup of arhar dal and set aside.

2. take hot water and add tamarind the size of a large lime and set aside for a while.

3. In a saucepan take a bit of oil and add 1and a half tablespoons of whole dhania and an equal quantity of red chilies. Fry this till the dhania is reddish brown. Add half a spoon of methi. Fry briefly and then set aside.

4. in a saucepan and add the juice from the tamarind. Add water again mix with the leftover tamarind and empty into the saucepan. Do this 3 times.

5. Once it starts boiling add karipatta, hing, salt and the vegetable. Also add 1 tsp. of sugar. Keep keep on a medium flame till the vegetable is cooked.

6 . Grind a quarter coconut along with the roasted dhania, methi, red chili mixture into a smooth paste.

7. When the vegetables are cooked and the tamarind water has reduced to half the quantity that you started with, add the paste.

8. Boil for another 5 to 6 minutes.

9. Now add the cup of arhar dal which has been mashed to a paste and boil for another 2 to 3 minutes.

10. Make a tadka with mustard seeds and add to the Sambar. Close the lid of the saucepan to hold in the flavors.

September 28, 2005


Subha Hari

We troubled Harry, when she came to visit us in Alex, into teaching us to make a few additional south indian dishes. This was one of them. Very tasty and easy to make!

Can be made with cabbage / spinach / doodhi / potato
Chop vegetable (2 cups after chopping) and cook along with about 3/4 cup of moong dal, and a pinch of haldi. Grind 4 tbsp grated coconut, with 1 tsp jeera and 1 red chilli. When veg are cooked, add the ground masala to the veg+dal mixture and bring to a boil. Season with mustard seeds, and kadipatta. Add salt to taste.

September 27, 2005

Chicken Malai Kebabs

Malai Kebabs
Lata Ghose

We've had this several times at Lata's but attempted to make it just once when we had a barbecue in Alex. It's a rich recipe and a wonderful melt in your mouth kebab. Definitely will be repeated again. Ideally I would like to have it again at the Ghosh's!

recipe forwarded by Namita Sinha - only to explain the change in style of writing :P

i kilo breast with pierced,
vinegar 1/4 cup,
butter 3 tbs,
onion paste 1/2 cup,
ggp 6 tsp,
cashewnut paste 1 cup,
red chilli powder 2 tsp,
cornflour 1 tbs,
yoghurt 2 cups,
thickened cream 2 tbs,
small elaichi powder 3 tsp,
coriander leavesfinely chopped 1/2 cup,
2-3 green chillies finely chopped.

method- melt butter -fry onion-till gbrown-mix all ingredients-add onion paste-add chicken-marinate for at least 12 hours -bbq -put oil on top fron time to time while bbq.
leaves a lot of spare marinade but guess is ok

September 26, 2005

Green Chicken Curry

Pushpa Prabhu

Sundays at home when we were growing up wouldnt have felt like Sundays without mama's chicken soup and green chicken curry with parathas and onion rings. Got to get hold of the Chicken soup recipe too!

Total Ingredients:
I kg chicken2 onions
1-cup mint (~50 gms)2 cups coriander (~100 gms)
6 tablespoons oil1 cup grated coconut
12 green chilies1 lemon (juice)
12 garlic cloves3-inch ginger
1-tsp garam masala3 cloves
3 cardamoms1 inch cinnamon stick
10 peppercornssalt to taste

Marination of chicken
Marinate chicken pieces with 1-teaspoon ginger and 1 teaspoon garlic and half cup yogurt for 1 hour

Green chutney ingredients (has been included above) should be ground with all the ingredients listed below
100 gms. Coriander
50 gms mint
12 green chilies
10 garlic cloves
2 inch fresh ginger
1 cup grated coconut
3 cloves
3 cardamons
1 inch cinnamon stick
10 peppercorns
Put all the ingredients for the green chutney in a blender. Add 8 tablespoons of water and blend to a pastekeep aside.

Heat 3 tablespoons of oil in a wok over high heat. When oil is hot add the finely chopped onionsstir and fry for 3-4 minutes until they begin to brown. Add grated 1 teaspoon grated ginger and 1 teaspoon crushed garlic and stir once. Put in the chicken pieces and _ teaspoon of salt. Stir and fry for 2-3 minutes (heat should be high). Add the remaining marinade and then add 120-ml/1/2 cup of water and bring to a boil. Cover and simmer for 15 minutes.

Heat the remaining 3-tablespoon oil in a separate pan over high heat. When hot add chutneystir and cook for 6-8 minutes until the oil separates from the chutney. Add chicken pieces, their juices and _ teaspoon salt. Stir and cook over medium heat for 15 minutes or until the sauce has reduced to just coat the chicken and check to see that the chicken is tender. Add the lemon juice and garam masala and mix well.

September 25, 2005

Chicken Biryani

Waheeda Sayyid

This is a Biryani to absolutely die for. The process is a bit time consuming but the end result well worth it!

500gms chicken (with bones) cut into medium sized pieces

Ingredients for the Marinade
3-4 tsp Ginger Paste
3-4 tsp Garlic Paste
1/2 tsp Turmeric Powder
2 2 1/2 tsp Chilli Powder
2 2 1/2 tsp Dhania Powder (more if you like)
1 1/2 tsp Garam Masala
1 1/2 Bay leaves
4 5 Cloves
8-10 pcs of Whole Pepper
1 tsp Anardana (roughly ground) Add if sourness wanted
2 Cinamon stick
4-5 Cardamom Black and regular
1 1/2 medium Tomatoes cut in chunky bits
1/3 rd Lemon s Juice
3 tbl spns Yoghurt
3-4 tbl spns Oil
Salt to taste

Mix all the above well with the chicken and set aside for 3 hrs (minimum 1hr)

Ingredients to be fried
1 medium potato quartered and fried - optional
3 large onions finely sliced and deep fried till crisp. The onion should be ready before you begin to cook the chicken.
handful of cashew nuts
handful of raisins

400gms Basmati Rice. Wash and set aside. Start cooking after putting the Chicken on the stove. Cook until 2/3rds done. Then drain and set aside.

Put a pinch of Safron in warm milk and set aside for 20 minutes. The milk should turn yellow.

The Biryani
Put the chicken in a pot on the stove. Add 3/4ths of the fried onions. Cover and cook until the chicken is tender. Stir frequently to ensure that the masala does not stick to the base of the pot.

When ready transfer into the vessel in which the biryani will be made. Add slices of tomato till all the meat is hidden. 1 to 11/2 tomatoes should suffice. Now, spread the rice over the mixture. Pour the kesar/milk mixture over it and spread it to cover the surface.

Close the vessel and cook on an extremely low flame. Keep and eye to ensure that the meat does not stick to the bottom of the vessel and stop when the rice is cooked.

Garnish with the remaining onion some fresh coriander and the cashews and raisins. Serve immediately with raita. Try grated muli and pounded walnuts as optional ingredients in the raita.

Having the ingredients ready and prepared will help you save on cooking time.

September 22, 2005

Fish Fry Paste

Pushpa Prabhu

This paste is easy to make and store and the fried fish is absolutely yummalicious!

2 tspns Red Chilli Powder (heaped)
1/2 tspn Haldi (level)
1 tspn garlic paste
1 tspn imli paste
1 tspn salt

For Coating
heaped tbspn of rice flour
half a tbspn of rava

Mix all the ingredients together and adjust after tasting.

Apply a generous layer to the fish piece. Then roll it in rava + rice flour mixture and pan fry. Excess Paste can be stored in a glass jar in the fridge. For something so easy to prepare the taste of the finished product is outstanding

September 21, 2005

Chicken Shammi Kebabs

Sharmila Arora

This has been used by us as a starter at parties in Shanghai - once we'd pinched the recipe :P and then later in Alex. Easy to make, store and then fry and serve as required. Fifi used to do a terrific job of making these and samosas and stocking them up!

375 gms minced chicken 2 pieces cinnamon
20 gms Bengal gram (chana) dal
5 cloves
2 green chillies
4 green cardamoms
20 pepper corns
½" ginger &
4 garlic pods
salt to taste
½ cup water
½ coriander
200gms onions

Preparation : very finely cut half of the onions, green chillies and coriander.

Method: Put minced chicken in p. cooker with the remaining onions, ginger, garlic, green chillies, pepper corns, cinnamon, cloves, cardamoms, Bengal gram and water. Place cooker on medium heat. Bring to full cooking pressure, reduce heat and cook for 10 to 15 mins. Allow to cool. Remove all ingredients and grind to a fine paste. Mix paste with the very finely cut onions, g. chillies, coriander and salt. Add whole beaten egg[optional] and bread crumbs.

Make into FLAT BALLS and shallow or deep fry. Serve HOT.

Update: You could also make and place them onto a large plate and freeze for a short while. Then remove and bag in plastic bags and store in freezer. The first step is to ensure that they dont stick to each other. You can then remove and fry the quantity required when needed. Handy snack to serve even with ketchup.

September 20, 2005

Hilsa Huggi

Hilsa Huggi

Pushpa Prabhu

I can remember eating Hilsa Huggi as a kid. I enjoyed the masala a whole bunch but though the Hilsa tasted delicious I didnt enjoy it so much because of the zillion bones that each morsel had. But the masala, the flavour was outstanding. It's one of my mum's top 10 recipes.

This has been a recent attempt of mine and even though I havent used Hilsa the dish has been enjoyed by the friends we've served it too. Ramesh has liked it both the times that I've made it but then he hasnt had the original. I need to get him to try it at home so that he has good benchmark to judge my efforts against. I havent been satisfied so far. Will see mama make it this time when I go home and shall add any tips that I pick up.

I used a kilo of King Fish (Surmai) instead of Hilsa. Apparently it is a sea fish. As it was a large fish, I could easily get it deboned.

1kg fish, 1 coconut grated, 12-15 whole red chillies, one tspn of imli, 10-15pcs of Tirphal (must have ingredient), 2 tspns of salt

Put the Tirphals in some water in a small bowl and set aside, cut the fish into approx 1 and 1/2" cubes, apply haldi and salt liberally and set aside, grind the coconut, red chillis, imli, salt into a rough paste, add the water in the tirphal bowl while grinding, pound the wet tirphal seeds and add to the masala, wash the salt and haldi off the fish pieces and mix in with the masala in a bowl.

Set the oven to 200deg or cake baking strength :P, take a oven proof dish and spread a thin layer of oil to prevent the huggi from sticking to its surface, spread the fish and masala evenly in a single layer, add in the remaining masala into the gaps, put in oven for half an hour, check after 20 mins to see that the top is not getting too dark, if it is and the fish is cooked (feel with fork) shut oven and leave inside.

Serve Hot.