Fish curry (Salmon curry )

Ingredients

Fish (salmon)- 500 gm 

Mustard seeds -1 tsp  

Fenugreek - 1 tsp 

 Onions -2  

Tomatoes - 3  

Ginger minced- 1tbs  

Garlic minced – 1 tbs 

Mango ginger minced – 1 tbs(optional) 

Green chillies- - 3- 4   

Curry leaves  

Red chilli powder- 2 tbs  

Turmeric powder- 1/2 tsp  

Coriander powder - 1 tbs

Salt  

Cocum -1 small piece  

Coconut milk - 1 1/2cup ( 1 cup thin milk + ½ cup thick milk) 

Fenugreek powder - a pinch  

coconut oil - 1tsp  

 
Preparation

 In a pan add some oil and sputter mustard seeds, add fenugreek and when it becomes light brown, add chopped onions and sauté till it becomes soft and brown.  

Add minced ginger-garlic, mango ginger, curry leaves , green chillies and sauté for few more minutes.  

Add all the spice powders and sauté for minute or so until raw smell goes. 

Add chopped tomatoes and cook till tomatoes becomes cooked and mashed. 

 Add warm some water, fish pieces and a piece of cocum and cook covered till the fish is 3/4 th done.

Add thin coconut milk and cook for a minute or so until fish is done. 

Finally add thick coconut milk and just when it is about to boil, add some coconut oil, fenugreek powder, curry leaves and switch off the flame. 

 

 

Erachi Ada/Erachi pathiri

Ingredients

For dough

Plain flour or Wheat flour - 2 cups ( I used both plain flour and wheat flour 1 cup each)
Salt
Oil
Water

For chicken filling

Chicken -250 gm
Onion - 1 small
Ginger - garlic paste - 1 tsp (optional)
Ginger chopped - 1tsp
Garlic chopped - 1 tsp
Redchilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tbs
Garam masala - 1 tsp
Oil for deep frying

Preparation

Marinate the chicken with redchilly powder,turmeric powder ,Ginger garlic paste and salt and keep it aside for half an hour.Cook the chicken and mince it.

In a nonstick pan pour some oil and saute the onions till brown in colour,add chopped ginger and garlic and then add garam masala , coriander powder and saute for 1 minute. Add the minced chicken and saute for 2-3 minutes.

Now divide the dough to small balls.Take one ball and roll it out to a small circle and spread the minced chicken mixture on it. Cover it with another one and press on the edges.Deep fry it in oil.
Serve hot with tea !!

This will yield 7-8 Erachi ada .

Vanilla-Chocolate Cake with Chocolate Frosting

It has been more than 3 months now since I have posted anything here,its just because of mere laziness.Summer activities with my preschooler was making me tired, so I prefered to relax during the free time doing nothing.My boy has turned 3 last week and I baked a cake which everyone loved,so I thought I should share the recipe to my friends too.I made this cake for his party so it was quite big, since I have made this cake (in a small tin )several times this recipe is for a a smaller cake.

Ingredients

Flour - 1 1/2 cup
Sugar - 1 cup
Unsalted Butter(softenend) - 1/2 cup
Egg -2
Baking powder - 1tsp
Baking soda - 1/2 tsp
Vanilla extract - 1 tsp
Cocoa powder - 2 tbs
Milk - 1/2 cup


For frosting

Double cream - 100ml
Dark chocolate - 100gm
Butter - 25gm
Honey - 3/4 tbs

Preparation

Preheat the oven to 180 degree centigrade.
In a mixing bowl beat butter and sugar together.Crack the eggs in and beat again.Add flour,baking powder,baking soda,vanilla extract and beat again.Add milk slowly and beat until milk is poured completely.Now pour 3/4 th the white batter to the cake tin.Add 2 tbs of cocoa powder to the remaining batter and mix well.Pour the cocoa batter to white batter and incoporate it into white one,but dont mix it completely.Bake the cake for 35 - 40 mins until the tooth pick inserted comes out clean.Let the cake cool down.

For frosting
In a saucepan pour the double cream and jsut before it starts to boil turn off the flame and add chocolate,butter and honey and mix .Spread the frosting to the cake.If you like to decorate the cake you can sprinkle chocolate strands, or shavings or grated chocolate on the top of the frosting.

Egg Rice ( Lunch box Special )

Since my hubby takes packed lunch to office,I am always on look out for easy recipes like this one,which I can prepare under 30 minutes(like Jamie oliver says).This recipe is again from my friend Smitha ,she knows so many recipes like this which can be prepared in a jiffy.

Ingredients

Rice - 3/4 cup
Boiled Eggs - 3
Mixed vegetables - 1/2 cup( I used frozen mix veg packet ,it has carrot,beans,corns,greenpeas etc)
Onion -2
Tomato -1
Ginger- garlic paste - 1tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Redchilly powder - 1/2 tsp
Turmeric powder - pinch
Coriander powder -1 tbs
Garam masala- 1/2 tsp
Salt
Fresh corainder leaves




Preparation

Cook the rice and keep it aside.
In a wok add oil and sputter cumin and fennel.Add onions and saute till it becomes soft,add ginger garlic paste fry for 1 minute.Add chopped tomotoes and cook for 1-2 minutes and finally add mixed vegetables and all the masala powders and cook till vegetables are done. Add the cooked rice and mix well.Cut the eggs into two and gently fold into the rice.Garnish with chopped coriander leaves.

Eton mess ( English Dessert)

Ingredients

Strawberries - 400 gm
Double cream - 300ml ( 1 1/2 cup)
Sugar - 4 tbs
Meringue nest - 5-6

Preparartion

Hull strawberries and chop them into half (lenghtwise) ,add sugar and mix well. Whisk double cream until soft peaks are formed fold the strawberry mixture into it and refrigerate. Just before serving crush the meringue nest to the mixture and fold in.

Chicken Sukka( Manglorean Style)

I had this chicken sukka from a friend's place 2 weeks ago and absolutely loved it. I always loved mangalorean specialities which we used to have from a mangalorean restaurant when we lived in Pune, but never had an opportunity to learn manglorean cuisine.
After meeting Smitha ,we go to each others place often ,while our boys play together we prepare lunch.There is so much similarities between our recipes as we both use coconut a lot,but still her dishes are unique.
This recipe is from her and I tried this out today and it turned out great.So If anyone fancy a Manglorean special do try this one.

Ingredients

Chicken - 500 gm ( I used boneless)
Onion - 1
Ginger garlic paste - 1 tbs
Salt
Mustard seeds
Redchilly
Curry leaves

For paste

Shallots - 7
cinnamon - 1 stick
Cloves 2-3
Cardamom -2
Cumin - 1/2 tsp
Fennel - 1/2 tsp
Star anise - 2
Red chilly powder - 1 tbs
Turmeic powder - 1/4 tsp
Coriander powder - 1 1/2 tbs
Fenugreek seed - 4-5 n0
Tamarind - a small piece( according to your taste)

For coarse paste

Grated coconut - 1/4 cup

Preparation

Clean and cut the chicken to small pieces.

In a saucepan add some oil and add cumin seeds,fennel.Let it sputter.Throw in cloves,cardamom,cinnamon,star anise.Saute for 1 min.Add chopped shallots and saute till it is soft.Add redchilly powder,coriander powder and turmeric powder and saute till raw smell goes.Let it cool down and then grind it with tamarind to a smooth paste.

In a separate pan add some oil and roast coconut till it becomes brown in colour.Grind it to a coarse paste.

In a wok/saucepan add oil and add chciken and fry till its light brown.Add ginger -garlic paste saute again for 1-2 minutes.Add the masala paste and let the chicken cook in the masala.When its half done,add chopped onion and cook again.When chicken is almost done add the roasted coconut and cook for 2-3 minutes.

Finally sputter mustard seeds and add redchilly and curry leaves.

Serve hot !

Tawa Pulao ( I am back)

Hi my friends,
It has been ages since I have posted anything here.After my vacation in India in April I was not in mood to cook or post anything,but now I need some serious refreshing in cooking,I m bored of my day to day cooking so I am back again for a new beginning.
Todays recipe is adapted from Sanjeev Kapoor,which was quite simple and delicious. Please excuse me for the picture.I took this picture while cooking and thought about taking another one while serving which I totally forgot.

Ingredients

Onion - 1
Tomato -1
Finely Chopped vegetables - 1 cup (Carrot,beans,peas etc)
Green pepper (Capsicum) - 1
Cooked rice ( for 2 adults )
Coriander leaves
Ginger garlic paste - 1 tbs
Cumin seeds - 1 tsp
Pav baji masala - 2 tbs
Turmerc powder -1/4 tsp
Coriander powder - 1 tsp
Salt

Preparation

In a wok pour some oil and sputter cumin. Add onions and saute till soft. Add ginger garlic paste and saute for 1 min.Add chopped tomato,vegetables and all the powders and cook till vegetables are done.Add the cooked rice and mix well.Finally add chopped green pepper and turn off the flame.Garnish with coriander leaves.

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