Delicious Food Recipes

Spanish Style Sauteed Chicken with Garlic

2009-05-05T05:21:00.000-07:00

Ingredients

4 chicken thighs
1 tsp Smoked Spanish Paprika
2 tbsp Spanish Olive Oil (We used regular olive oil)
10 garlic cloves, sliced
1/4 cup dry white wine
1 bay leaf
Salt to taste
chopped parsley for garnish (optional)

Method

The book calls for boneless thighs with skin-on, but we removed the skin and left the bones in. If you are planning to serve with cocktail picks or toothpicks, use boneless thighs, but personally I love crunching the bones.

Cut the chicken thighs into bite sized pieces, and season with paprika.

Heat the oil in a large skillet and fry the garlic slices for about a minute. Remove the fried garlic pieces with a slotted spoon and keep aside on paper towels to drain the oil.

Add the chicken pieces to the same skillet and cook turning occasionally for about 10 minutes, when the chicken pieces are browned well on all the sides. Add the wine and bay leaf and bring to a boil. Reduce the heat and cook for another ten minutes or until most of the liquids are evaporated. Season with salt. Add the fried garlic pieces and mix well.

Transfer to a serving vessel and sprinkle the chopped parsley on top. Serve warm.

Spicy Beef Stew with Kale and Pinto Beans

2009-05-05T05:18:00.000-07:00

Ingredients

* 1lb beef, stew meat, cut into bite sized pieces
* 1/2 cup diced onions
* 1 can cooked pinto beans, washed and drained
* 4 cups kale
* 2 tbsp tomato puree
* 1.5 cups beef stock (chicken/vegetable stock would do)
* 1 tbsp red chili powder
* 1 tbsp coriander powder
* 1/2 tsp garam masala
* salt to taste
* 1 tbsp oil

Method

In a pressure cooker (or a large pot with a tight fitting lid), heat the oil and add the beef pieces and stir fry till browned. Add the onions and saute till the onions are softened. Add the chili and coriander powders and mix well. Reduce the heat and saute for 2-3 minutes till the spice powders are slightly fried. Increase the heat and add the tomato puree and mix well. Add the Kale and stock and 1/4 cup hot water and bring back to a boil.

Close the pressure cooker. Cook for 6 minutes on medium heat after the first whistle.

(If not using a pressure cooker, add 1 cup hot water, bring to a boil, cover the pot with a tight fitting lid, cover and cook on medium heat for 20-25 minutes till the beef pieces are cooked through. )

Once the pressure cooker is cooled down, open the lid, add salt and pinto beans and bring back to a boil. Reduce the heat to medium-low and let simmer for 10-15 minutes.

Serve warm with bread.

Grilled Trout in Banana Leaf

2009-05-05T05:10:00.000-07:00

Ingredients

* 4 medium sized whole Trout cleaned (keep the head and tail if you want to take a picture afterwards or if you are serving to guests)
* Butter /oil for brushing
* Banana leaves - make sure the pieces are big enough to wrap the fish in.
* For the marinade
o 1 tbsp black peppercorns
o 7-8 cloves of garlic
o 1 tbsp rosemary
o 6 tbsp lemon juice
o 2 tbsp soy sauce
o 1 tbsp paprika
o Salt to taste
* For the stuffing
o thin round Onion slices - 8 pieces
o thin round lime slices - 8 pieces
o a few Slit green chili peppers
o thinly sliced ginger pieces - 8 pieces
o a few curry leaves

Method

* Make a few gashes on both sides of the fish.
* Blend all the ingredients for the marinade in a blender or spice grinder, to form a smooth paste.
* Apply the paste liberally to the fish inside and out, including the gashes.
* Marinate in the fridge for about 2 hours or more.
* Clean the banana leaves, and sprinkle a little water. Keep the leaves in the microwave and heat on high for a minute. This will make sure that the leaves won’t break while wrapping.
* Lay the banana leaf flat on a clean surface, shiny side down, and grease the other side with the butter/oil.
* Lay the marinated fish in the middle of the leaf.
* Stuff the fish with two each of onion , lime and ginger slices. Stuff the top gashes with slit chili peppers, also throw a few inside the fish. Put some curry leaves on top of the fish and wrap the banana leaves around the fish to enclose the fish completely. Use toothpicks to secure the packet.
* Wrap the entire package in a sheet of aluminum foil.
* Repeat the process to make four fish packets.
* Keep the fish packets on a pre-heated grill with the folded side down and cook for about 10 minutes. Turn and cook for another 10 minutes on the other side.
* Remove from the grill, and let it rest for couple of minutes. Open the packets carefully, there might be some steam accumulated inside.
* Serve hot garnished with some lime wedges.

Grilled Sardines

2009-05-05T04:49:00.000-07:00

Ingredients

* 1/2 a block butter
* 2 tbsp fresh tarragon minced
* 2 large cloves of garlic minced
* 1 Habanero chilie seeded and finely minced (or use any other spicy variety of chilies)
* grated zest from 1 baby lemon
* juice of 1/2 a baby lemon
* salt to taste

Method

Melt the butter in a small sauce pan over low heat. Add the tarragon, garlic, chilies, lemon zest and lemon juice. Stir well to combine, let it heat for a minute or so. Keep warm till ready to serve.

You can also use other fresh herbs in this recipe.

Sausage Fried Rice

2009-04-16T22:34:00.000-07:00

Ingredients

* 1.5 cups cooked and cooled rice
* 2 sausages diced (about 1/2 a cup)
* 1/2 cup cut green beans
* 1/4 cup shallots thinly sliced
* 2 tbsp tamari sauce (sub: light soy sauce)
* freshly ground pepper and salt to taste
* 2 tbsp vegetable oil
* For the spice paste

* 1 large shallot
* 2 cloves of garlic
* 2 large dry red chillies

# Eggs - 1 per person

Method(How to Cook)

Grind the shallots, garlic and red chillies with a little water to form a smooth paste.

Place a large wok or a deep frying pan on the stove. When the pan is hot, add the oil and swirl to cot the pan. When the oil is hot, add the diced sausages and fry till the pieces are brown. Remove the sausage pieces with a slotted spoon and keep aside.

Add sliced shallots to the pan and fry till brown, remove from the pan and keep aside.

Add the green beans to the pan and saute till crispy and keep aside.

Reduce the heat to medium, and add the spice paste to the remaining oil in the pan and fry till all the liquid is evaporated.

Add the cooked rice to the pan, increase the heat and mix well to make sure the rice is coated with the spice paste. Add the tamari sauce and pepper and mix well to coat the rice.

Add the prepared green beans and sausage to the rice and stir well, and cook on high heat for about 3-4 minutes.

Remove from the heat.

To fry an egg, pour enough oil into a frying pan or wok to form a generous coating on the bottom. Heat on high heat, when the oil is hot enough, break an egg into the pan. Season with salt and pepper. When the edges turn golden brown, remove with a slotted spoon and drain on paper towels.

Serve the rice hot, topped with a fried egg and sprinked with the fried shallots. Garnish with cucumber and tomato slices if needed. A hearty and filling meal on its own.

Vegetarian option - omit the sausage and add plenty of mixed vegetables like diced cabbage, bean sprout, carrots etc.

This hearty meal was exactly what I needed this cold and lonely night. My usual home alone special salad wouldn’t have cut it today, sometimes a girl just got to have her meat and rice.

This is going to the gorgeous hostess Meeta over at What’s for Lunch Honey for Her One-Dish Dinner party.

Braised Pork Belly

2009-04-16T22:28:00.000-07:00

Ingredients

1.5 lbs pork belly cut into squares
3 tbsp tamari sauce/light soy sauce
2 tbsp rice wine vinegar
1 tbsp vegetable oil
3 tbsp thinly sliced shallots
3 tbsp ginger slices
2 tbsp garlic slices
6 Thai green chilies
4 green onions cut into long strips and smashed with the back of a knife
1 tsp crushed red chili flakes
3 star anise
1 tsp brown sugar
2 hard boiled eggs
salt to taste

Method(How to Cook)

Place enough water to cover the meat in a large pressure cooker and bring to a boil. Add the meat pieces and bring back to a boil, boil for a minute or so. Drain the water and rinse off the scum from the meat pieces and the cooker.

Heat a tbsp of vegetable oil in the pressure cooker. Place the ginger, garlic and green chilies in a mortar and crush with a pestle. When the oil is hot, add the shallots and saute till soft. Now add the crushed ingredients and the green onion strips. Saute till the oil is fragrant.

Add the star anise and the pork and crushed chili flakes and mix well. Add the soy sauce and rice wine vinegar and enough water to cover the meat and salt to taste.

Cover the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 minutes. Release the steam and open the cooker. Add the hard boiled eggs to the cooker and cook on high till the gravy is thickened to a syrupy consistency. If the meat is fall apart tender, remove the meat pieces and eggs with a slotted spoon and cook down the liquid. Drizzle the sauce over the pork pieces and eggs.

Soy Braised Chicken

2009-04-13T20:38:00.000-07:00

Ingredients

2 large chicken thighs - skinless bone in, cut into medium sized pieces
1/2 cup thinly sliced shallots
1 tbsp thinly sliced garlic
2 tbsp thinly sliced ginger
2 star anise
4 dried red chilies
1/4 cup dark soy sauce
2 tbsp rice wine vinegar
1/2 cup chicken stock
Oil for sauteing
salt to taste
freshly ground black pepper to taste

Method(How to Cook)

Preheat the oven to 350F

In a large saute pan, heat the oil and when heated, add the chicken pieces, season well with salt and pepper and saute till the chicken pieces are browned on all sides. Remove from the pan and place it in a oven proof dish or casserole with a tight fitting lid.

Add the sliced shallots to the same pan, and saute till soft. Add the star anise, red chilies, garlic and ginger and saute for 2 minutes. Add the soy sauce, rice wine vinegar and chicken stock to the pan and bring to a boil. Taste and add salt, since soy sauce already has salt, you wouldn’t need much.

Pour this liquid mixture over the chicken pieces in the casserole. Cover with a tight lid and place in the oven. Cook for 50-60 minutes.

Serve warm with rice.

Malaysian style Curry Crab

2009-04-13T20:37:00.000-07:00

Ingredients

1.5 lb crab (You can use a whole dungeness crab, or just crab claws)
4 whole star anise
1/2 cup sliced onions
lots of curry leaves
1.5 tbsp tamarind paste
1 tbsp sugar
salt to taste
1.5 tbsp oil
For the Spice Paste

8 dried red chilies
3 cloves of garlic
1″ piece ginger
white part from two lemongrass stalks
1/4 cup sliced shallots

Method(How to Cook)

Clean the crab and cut into 6-8 pieces if using a whole crab. Remove the top shell.

Make the spice paste by grinding all the ingredients in a food processor, or pound using a mortar and pestle to form a somewhat smooth paste.

Place a large pan on the stove and heat up the oil. Saute the sliced onions and curry leaves till onions start to soften. Remove and keep aside.

Add the star anise to the same oil and saute for a few seconds. Add the spice paste to the pan and saute till fragrant. Add the crab and 1/4 cup of water and do a quick stir. Cover the pan with a tight fitting lid and cook for about 5-6 minutes.

Add the sugar, tamarind paste and salt and mix well. Cook uncovered for 4-5 minutes stirring frequently until the crab pieces turn red.

Add the sauteed onions and curry leaves to the pan and mix well to combine.

Serve with steamed rice.

Chicken and Baby Corn Fried Rice

2009-04-13T20:35:00.000-07:00

Ingredients

(Serves 4. Measures for the sauces are just guesstimates, use more or less to taste)

1 boneless skinless chicken breast (~ 1lb)
1 can baby corn
3 eggs , scrambled
1 bunch green onions
2 tbsp thinly sliced shallots
For the spice paste
- thinly sliced shallots - 1/4 cup
- 4 cloves garlic
- 4 dry red chilies
oil for shallow frying
4 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp white pepper powder
freshly ground black pepper to taste
salt to taste
4 cups cooked and cooled rice

Method(How to Cook)

Pound the chicken breast with a meat tenderizer to flatten it as much as you can. Cut into thin strips.

Using a mortar and pestle, pound the ingredients for the spice paste - shallots, garlic and red chilies to make a coarse paste. Keep aside.

Slice the white parts of the green onions into thin pieces, and cut the dark green part to long strips.

In a large wok, heat oil and add the chicken pieces. Season generously with salt and freshly ground pepper and stir fry till the pieces turn white. Add 2 tbsp dark soy sauce and stir well. Cook till all the moisture gets completely absorbed and the chicken pieces starts to brown. Remove and keep aside.

Add some more oil to the wok and stir fry the baby corns for a couple of minutes till heated through, but still crispy. Keep aside.

Add the sliced shallots to the same wok and stir fry till brown. Remove and keep aside.

Now add more oil to the wok and add the white part of the green onions to the wok, saute till soft. Add the spice paste to the wok and stir fry till fragrant. Add the rice and mix well to coat the rice evenly with the spice paste. Add the remaining soy sauce, oyster sauce, rice vinegar and white pepper and mix well to incorporate. Cook for 2 minutes.

Mix in the prepared chicken, baby corns, shallots and the green part of the green onions to the rice and cook for three more minutes. Add the eggs and mix well. Serve warm.

Bloody Mary Dipping Sauce

2009-04-13T20:26:00.000-07:00

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Ingredients

* 1 finely chopped shallot
* 2 tbsp Worcestershire sauce
* 2 tbsp hot Tabasco sauce
* 1 cup canned tomato sauce
* 1 tsp horseradish
* 1 tbsp garlic powder
* 1 tbsp cayenne powder
* 2 tbsp fresh lemon juice
* 1/2 cup vodka (optional)
* salt for taste
* 1/2 tbsp ground black pepper
* 1 tbsp olive oil

Method(How to Cook)

Heat oil in a saucepan. Add chopped shallots and saute till the shallots turn soft. Add vodka and reduce by about half quantity. Add all the sauces, horseradish and the spices. Stir well to combine and let the sauce boil. When it starts to bubble stir well and season with salt and pepper. Let it cool down to room temperature.

Bitter Gourd and Dried Shrimp

2009-04-13T01:22:00.000-07:00

Ingredients

* Bitter gourd pieces thinly sliced - 2 cups
* Dried shrimp - 3/4 cup
* Turmeric powder - 1/8 tsp
* Red chilli powder - 1/2 tsp
* Coriander powder - 3/4 tsp
* Black pepper powder - 1/4 tsp
* Oil - 2 tbsp
* Mustard seeds - 1/4 tsp
* Salt to taste
* Sliced green chilli peppers- 3
* Thinly sliced ginger pieces - 2 tsp
* Thinly sliced garlic pieces - 1/2 tsp
* Thinly sliced onions - 1 cup
* A few curry leaves
* Fish Tamarind (Kudampuli) - 1 small piece

Method(How to Cook)

* Add the shrimp, fish tamarind, turmeric powder, red chilli powder, coriander powder, salt and 1/4 cup water to a pan and cook till soft. Discard the fish tamarind, drain the shrimp and save the gravy.
* In a frying pan, heat the oil and splutter the mustard seeds. Add the onions, green chilli slices, ginger, garlic and curry leaves and saute till soft.
* Add the bitter gourd pieces to the pan and fry for a minute. Add the gravy from the shrimp and cook till the bitter gourd pieces are soft and the water is almost gone.
* Add the cooked shrimp and black pepper powder to the pan and saute till completely dry.
* Serve hot with rice.

Kerala Prawn Fry

2009-04-13T00:31:00.000-07:00

Ingredients

* 1 lb prawns, shelled and deveined
* To Grind
o 1 tbsp chilli powder
o 1 tsp coriander powder
o 1/4 tsp pepper powder
o 1/8 tsp turmeric powder
o 1 tbsp ginger slices
o 1 tbsp garlic slices
o 1/4 cup button onions
* 3 pieces of kudampuli
* a few curry leaves
* salt to taste
* 1 tsp ginger, thinly sliced
* For the seasoning
o 1 dsp oil
o 1 tsp mustard seeds
o 2 cups thinly sliced onions
o a few curry leaves

Method(How to Cook)

Wash and soak the kudampuli in one cup of water

Coarsely grind all the ingredients in the To Grind section.

In a pan, mix the prawns, ground ingredients, kudampuli, ginger slices, curry leaves and salt with 1 cup of water. Cook covered until the prawns are soft. Uncover and cook on high till the water evaporates.

In another pan, heat oil and splutter the mustard seeds

Add the sliced onions and fry till translucent.

Add the curry leaves and cooked prawns and fry well.

Serve hot with rice.

Sambal Shrimp

2009-04-13T00:27:00.000-07:00

Ingredients

* 1 lb medium sized shrimp shelled and deveined (traditional Indonesian method calls for shrimp with the shells intact)
* 1 lemongrass stalk chopped (optional, I didn’t use this)
* 1/4 inch piece fresh galangal peeled and minced (optional, I didn’t use this)
* a few curry leaves (my addition, optional)
* 1/2 tsp black pepper powder
* 3/4 cup coconut milk
* salt to taste
* 2 tbsp fresh lime juice
* 3 tbsp oil.
* For Spice Paste
o 2 tbsp sambal oelek (5-6 red chilies seeded)
o 1/4 cup shallots quartered
o 4 cloves garlic
o 1 tbsp ginger paste (omit if using galangal)
o 2 tbsp blanched almonds (substitute candlenuts or macadamia nuts)
o 1 tsp shrimp paste ( I guess you can omit this, but this gives a lot of flavor)
o 1 tbsp brown sugar

Method(How to Cook)

To make the spice paste, put all the ingredients in a blender or a food processor along with a few spoons of water and blend to make a smooth paste.

Heat oil in a wok or a frying pan, and add the spice paste and fry stirring often till the oil separates.

Add the shrimp and curry leaves and fry for about 2 minutes.

Add the lemongrass and galangal (if using), coconut milk, ground black pepper, lime juice and salt to taste.

Stir-fry over medium heat for about 10 minutes till the shrimp is cooked through, and the sauce is thickened.

Serve hot with rice.

Grilling - Rosemary Garlic Marinade

2009-04-13T00:21:00.000-07:00

Ingredients

1/4 cup minced fresh rosemary ( 2 tbsp dried rosemary)
8-10 cloves garlic
juice from 2 lemons
2 tbsp paprika
1 tsp cayenne pepper
1 tbsp ground pepper
2 tbsp olive oil
Salt to taste

Method(How to Cook)

Place all the ingredients in a food processor and process to make a coarse paste.

Apply the marinade liberally on lamb chops, marinate for at least 30 minutes, or overnight in the refrigerator. If using on veggies or paneer, marinate for 30 minutes at room temperature.

Curried Leg of Lamb

2009-04-13T00:19:00.000-07:00

Ingredients

2 legs of lamb bone-in
6 cardamom pods
4 star anise
1″ cinnamon stick
1 large red onion, diced
8-10 cloves of garlic, minced
1 1/2 tbsp ginger, grated
2 Roma tomatoes, chopped fine
1 tbsp red chili powder
1 1/2 tbsp coriander powder
a few curry leaves
4 cups hot water
salt to taste
2 tbsp oil

Method(How to Cook)

In a large pan, heat 1 tbsp oil and brown the meat evenly on all sides. Remove the meat from the pan and keep aside.

Add the rest of the oil into the same pan and add the cardamom, star anise and cinnamon and saute for a few seconds.

Add the onion, garlic and ginger and saute till the onions starts to brown. Add the chili powder and coriander powder and mix well. Reduce the heat to medium and saute till the spices are aromatic and the oil starts to separate. Add the chopped tomatoes and stir well to combine, cook till the tomatoes are completely blended in.

Add the lamb back into the pan and mix well so that lamb pieces are coated with the spice mixture on all sides. Add the curry leaves, salt and 4 cups of hot water and mix well. Bring to a boil, cover with a tight fitting lid and reduce the heat to medium.

Cook for about 50-60 minutes. Remove the lid and cook on high heat to reduce the liquid down to form a really thick gravy.

Serve hot with steamed rice.

Spinach and Potatoes in a Mung Daal-Coconut Gravy

2009-04-13T00:17:00.000-07:00

Ingredients

3/4 cup mung daal
1 cup light coconut milk
2 green chilies split
3 cups packed baby spinach
1 cup potatoes – peeled and cubed
½ tsp mustard seeds
¼ tsp cumin seeds
¼ cup thinly sliced shallots
1 tbsp sliced garlic
A few curry leaves
½ tsp cumin powder
½ tsp red chili powder
Salt to taste
1 tbsp oil

Method(How to Cook)

Cook mung daal in a pressure cooker or in a regular saucepan with enough water to cover. Once the daal is soft, mash it well with the back of a spoon to form a thick creamy liquid.

Boil the potatoes in the microwave or stove top till the potatoes are tender.

Heat the oil in a large pan, and add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds. After just a few seconds, add the curry leaves, shallots and garlic and sauté till the shallots are soft. Reduce the heat and add the cumin and chili powder. Cook for a couple of minutes stirring continuously till the spice paste just starts to brown, making sure not to burn these.

Add the cooked potatoes and the slit green chilies and sauté till the potatoes are completely coated with the spices. Add the coconut milk and cook on medium heat for about 5-6 minutes till the coconut milk is heated through, but not boiling.

Add the cooked daal, salt and ½ a cup of hot water to the pan and mix well to combine. Add the baby spinach leaves and cover and cook on medium heat for 5-6 more minutes.

Serve with rice or rotis. If served with rice, I really recommend papadams, it is a great combo.

Eggplant Theeyal

2009-04-13T00:15:00.000-07:00

Ingredients

1lb eggplants sliced into thick rounds
To Grind
- 1.5 cups fresh or frozen grated coconut
- 1 tbsp thinly sliced shallots
- 2 tbsp thinly sliced ginger pieces
- 6 dry red chilies
- 1 tsp coriander seeds
- 1/8 tsp fenugreek seeds
- 1/8 tsp cumin seeds
1.5 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 dry red chilies
1/4 cup thinly sliced shallots
4 cloves garlic whole
4 green chilies
a few curry leaves
1 tbsp tamarind paste
salt to taste

Method(How to Cook)

In a deep pan, dry roast the grated coconut till brown and keep aside.

In the same pan, dry roast the red chilies, coriander powder, fenugreek seeds and cumin seeds and keep aside.

Add a little bit of oil and saute the shallots and ginger pieces one after the other till brown.

Grind all the fried ingredients with a little water to form a smooth paste.

Add some more oil to the pan and saute the egg plant pieces till soft. Remove and keep aside.

Add a little more oil to the pan and add mustard seeds when the oil is hot. When the mustard seeds start to splutter, add the cumin seeds and red chilies and saute for a few seconds. Add the shallots, green chillies and garlic and saute till shallots are soft.

Add the ground spice paste, tamarind paste, curry leaves and salt. Saute for about 3-4 minutes stirring frequently. Add the sauteed eggplant pieces and mix well to coat the pieces well with the spice paste. Add 1/2 cup hot water to the pan and cook till the gravy thickens.

Mango in a Yogurt Gravy

2009-04-13T00:02:00.000-07:00

Ingredients

1 large semi-ripe mango
1/4 tsp turmeric powder
1 tbsp thinly sliced shallots
2 small thai green chilies
1 tbsp thinly chopped ginger
Salt to taste
1.5 cups yogurt
For the garnish

1 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1 tbsp diced shallots
2 dry red chilies
a few curry leaves

Method(How to Cook)

Skin and dice the mango into very small pieces. In a saucepan, place the mango pieces, shallots, slit green chilies, ginger, turmeric powder and salt, and pour just enough water to cover the ingredients.

Cook covered till the water is boiling, remove the cover and cook it on medium heat till the mango pieces are really soft, and most of the water is gone. Mash the mango pieces with the back of a heavy wooden spoon to break up the pieces.

Reduce the heat to the lowest flame, and pour the yogurt into the saucepan. Stir well to combine the mashed mango pieces with the yogurt. Keep stirring till the gravy is heated through, don’t let it boil. Remove from the heat.

In a small frying pan, heat oil and add the mustard seeds. When they start to splutter, add the cumin and fenugreek seeds and fry for a few seconds. Add the shallots, curry leaves and red chilies and fry till the shallots are brown. Pour this over the prepared mango-yogurt gravy and mix well.

Mango Coconut Panna Cotta and Cafe Campagne

2009-04-12T23:58:00.000-07:00

Ingredients

1 cup Mango Puree
4 tbsp mango juice/orange juice
1 cup coconut cream (see note below)
1 cup half and half
1/2 cup plain yogurt
12 whole cardamom pods
1 cup sugar
1 1/2 packet powdered gelatin (1.5 tbsp)

Method(How to Cook)

Sprinkle gelatin over the juice in a small cup and keep aside to soften the gelatin.

In a non-reactive pan, combine the half and half, sugar, coconut milk and cardamom pods and cook on medium heat stirring frequently till the liquid is heated through but not boiling. Remove from the stove and discard the cardamom pods.

Add the softened gelatin and stir well till the gelatin is completely dissolved.

In a separate bowl, whisk the yogurt and mango puree well to combine. Add this mixture to the prepared cream mixture and whish well.

Pour into 8 individual ramekins and chill in the refrigerator for about four hours or till set. Serve with Raspberry Coulis (below).

Tomatoes and Okra in a Spicy Coconut Gravy

2009-04-12T23:49:00.000-07:00

Ingredients

1 lb Okra
oil
1/2 tsp mustard seeds
2 dried red chilies
2 tbsp sliced shallots
a few curry leaves
2 large tomatoes quartered
1 green chili slit
salt to taste
To Grind

3/4 cup grated coconut (Fresh or frozen)
1/4 tsp chili powder
1 tbsp thinly sliced shallots
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1 garlic clove

Method(How to Cook)

Grind all the ingredients under the to grind section into a smooth paste. Don’t add water unless necessary.

Slice the okra lengthwise into four. Heat 1tbsp oil in a large pan and saute the okra slices till the sliminess is gone and the okra starts to brown a little bit. Remove and keep aside.

Add a tsp more oil into the same pan. When the oil is hot, add the mustard seeds. When these start to splutter, add the red chilies, sliced shallots and curry leaves and saute till shallots are brown. Add the ground paste and saute for a minute or so . Add 1/2 cup of water and salt to taste and bring to a simmer on medium heat.

Add the tomatoes, cover and simmer for five minutes. Add the sautéed okra pieces and mix well. Cook uncovered for two more minutes and remove from the heat.

Serve warm with plain rice and a side of something spicy.

Here are some options for a side dish to make this a complete meal

Jackfruit Seeds and Green Mango Curry

2009-04-12T23:45:00.000-07:00

Ingredients

1 cup Jackfruit seeds, skinned and quartered
1/2 cup green mango slices ( use more if the mango is not too sour)
3 Green chilies, slit
Salt to taste
To Grind
- 1/4 cup Grated coconut
- 1/4 tsp cumin
- 1/4 tsp turmeric powder
- 1 tsp sliced shallots
- 1 clove garlic
For Tempering
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2 dry red chilies
- 1 tsp thinly sliced shallots
- a few curry leaves

Method(How to Cook)

Place jackfruit seeds in a pan and add enough water to cover. Bring to a boil, cover and cook for about 8-10 minutes on medium heat till the seeds are soft.

Add salt,mango and green chili slices to the pan and cook for another 3-4 minutes till the mango pieces are well cooked. Mash the seeds and the mango lightly with the back of a wooden spoon.

Grind all the ingredients in the Grind section with a little bit of water to form a smooth paste. Add this to the pan and mix well. Cook on low heat till the mixture just starts to boil, do not let it boil completely.

In a small frying pan, heat oil and add the mustard and fenugreek seeds. When the mustard seeds start to splutter, add the shallots, red chilies and curry leaves and sauté for a few seconds. Pour this over the curry and mix well.

Serve with rice and a spicy side dish, I love this with fried fish.

Karimeen (Pearl Spot) Masala

2009-04-12T23:39:00.000-07:00

Ingredients

Karimeen - 2 (~1.5lbs, substitute with Tilapia, pomfret or kingfish filets)
salt and pepper for seasoning
Oil
1/4 tsp mustard seeds
1 cup sliced onions
1 tbsp ginger-garlic paste
5 green chilies
1 tbsp black pepper powder
1/2 tbsp fennel powder
Salt to taste
1/2 cup thick coconut milk
1 cup fresh tomato pieces, ground (substitute with 1 tbsp canned tomato paste)
Coriander leaves for garnish (optional)

Method(How to Cook)

Clean and make gashes on both sides of the fish. Season with salt and pepper and keep aside for about 15 minutes.

Heat a little bit of oil in a non-stick pan and fry the fish for about 3 minutes on each side till the skin is browned. Remove and keep aside.

Add a little bit more oil and add the mustard seeds. When the seeds start to splutter, add the onions and sauté till soft. Add green chilies, ginger garlic paste, pepper and fennel powders, salt and saute for a few minutes. Add coconut milk and let it heat through.

Add the fish and tomato and simmer for about 10 minutes.

Garnish with coriander leaves and serve hot with rice.

Whole Wheat Fusilli with Red Chard and Bacon

2009-04-11T00:55:00.000-07:00

Ingredients

1/2lb Whole Wheat Fusilli or any other whole wheat pasta
1 bunch red chard
4 slices Canadian Bacon
1 tbsp Olive oil
1 tbsp minced garlic
Red chili flakes to taste
Freshly ground black pepper to taste
1/4 cup low fat milk
1/2 cup reduced fat Ricotta cheese
1 large egg
Salt to taste
Grated parmesan for garnish, optional

Method (How to Cook)

Cut the stems of the chard and slice the stems thinly. Cut the leaves into strips.

Dice the Canadian bacon into small pieces.

In a large pan, heat a bit of the oil and saute the Canadian bacon till brown and crispy. Season well with freshly ground black pepper. Remove and keep aside.

Add a bit more oil to the same pan, and saute the garlic till soft. Add the sliced stems of the chard to the pan and mix well. Cover the pan and cook for 3-4 minutes till the stems have softened. Open the cover and add the chard leaves and mix in. Season with salt and red chili flakes, cover and let it steam for a minute or so. Add 1/4 cup low fat milk to the pan and simmer on medium heat till the leaves are cooked through and most of the milk is evaporated.

Cook the pasta according to package directions.

Beat the egg till frothy in a large bowl. Stir in the ricotta cheese and 1/4 cup of the pasta cooking water and mix well to combine.

As soon as the pasta is cooked, drain and add to the egg-ricotta mixture immediately. Toss well to combine. Stir in the chard and the fried bacon and toss well. Serve hot with some grated parmesan sprinkled over.

Spicy Pan-fried Catfish

2009-04-11T00:54:00.001-07:00

Ingredients

4 Catfish filets
2 tbsp Whole Almonds
2 tbsp lime juice
salt to taste
2 tbsp oil for pan frying

Dry roast

4 Green cardamom
1″ piece of cinnamon stick
4 cloves
1 star anise
1 tbsp fennel seeds
12 dried red chilies

For garnish

1/4 cup thinly sliced shallots
a few curry leaves
2 tbsp silvered almonds
lemon slices

Method (How to Cook)

Heat a pan and dry roast all ingredients under the Dry Roast section on medium low heat till aromatic. Place the almonds and the dry roasted ingredients in a spice grinder or coffee grinder and process till all the ingredients are powdered. Not too fine, we need a little bit of crunchy texture.

Add the lime juice and salt to the spice powder to make a paste. Apply the paste liberally on the fish filets and marinate in the fridge for 15-30 minutes.

Place a non-stick pan big enough to hold the fish filets on the stove and heat the oil. When the oil is hot, place the fish filets flat and cook on medium heat for about 6 minutes on each side, more or less depending on how thick the filets are. Make sure not to burn the fish, it should turn a golden brown color.

Remove the fish filets when done, and keep warm. To the same pan (there will be bits and pieces of the fried spice paste) add a bit more oil if needed. Then add the shallots, curry leaves and silvered almonds and saute till soft. Spread this over the fried fish while serving, along with lemon wedges to squeeze over.

Curried Chicken in Coconut Milk

2009-04-11T00:53:00.001-07:00

Ingredients

1 lb chicken breast, skinless, bone-in, cut into small pieces
1 tbsp olive oil
1/4 cup diced onions
1 tsp red chili powder
1/2 tsp coriander powder
1/8 tsp turmeric powder
1 can (13.5oz) light, unsweetened coconut milk
2 tbsp thinly sliced ginger pieces
2 green chillies, split
1 whole red bell pepper, sliced
2 small tomatoes, quartered
4 cups mixed greens or spinach
salt to taste

Method

In a large pan, heat the oil and add the diced onions. Saute till the onions are soft. Mix the red chili, coriander and turmeric powder with a little bit of water to make a paste. Add this spice paste to the sauteed onions and stir fry on medium heat till fragrant.

Add the chicken pieces and mix well so that the chicken pieces are well coated with the onions and spices. Saute till all the water from the chicken pieces are evaporated. Add 3/4 cup of hot water and bring it to a boil. Reduce the heat to medium and cover and cook for 5 minutes. Add the coconut milk, ginger and green chilies and mix well. Bring to a boil on medium heat. Add the pepper, tomatoes, greens and salt and bring to a boil again. Cover and simmer for about 10-15 minutes till the chicken pieces are cooked through. If there is too much liquid, remove the lid and boil on high heat to reduce the gravy.

Serve warm with rice, this curry goes very well with brown rice.

A Sweet and Spicy Green Beans Appetizer

2009-04-11T00:52:00.001-07:00

Ingredients

Whole green beans ends trimmed - 1lb (Use French beans or haricot verts if available)
1/3 cup whole almonds
4 cloves of garlic
4-5 whole dry red chilies (reduce the number if you don’t like it hot)
1 tbsp olive oil
1/4 cup thinly sliced shallots
1 tbsp honey
1 tbsp balsamic vinaigrette
1 tbsp tamari /light soy sauce
salt to taste

Method (How to Cook)

In a large pot, heat enough water to cover the beans. When the water starts to boil, add salt and the beans and cook for 2 minutes. Keep a large bowl filled with water and ice cubes ready. Remove the beans and plunge in the ice water immediately to stop the cooking. Once the beans are cool, drain on paper towels and keep aside. (This can be done a day ahead.)

Place the almonds, garlic and red chilies in a food processor and process to form a coarse paste.

In a large pan, heat the oil and saute the shallots till soft. Add the almond paste and salt and saute for a minute or two. Add the honey, soy sauce and balsamic vinegar and mix well. Cook for 1 minute on high heat stirring frequently. Now add the blanched beans and toss to coat the beans well with the paste. Saute till the beans are heated through. Remove from the heat and serve hot.

Apple-Mango Salsa

2009-04-11T00:50:00.001-07:00

Ingredients

* 1 apple skinned and diced (Any variety would work, See Note.)
* 1/2 cup skinned and diced mango (use a ripe but firm variety).
* 1/4 cup diced red onions
* 1 medium sized tomato, seeds removed and diced.
* 1 jalapeno pepper sliced thin
* 2 tbsp chopped mint leaves
* Salt and Pepper to season
* For the dressing:
o 1 tbsp jalapeno jelly
o 2 tbsp fresh squeezed lime juice

Method (How to Cook)

To make the dressing, whisk together the jalapeno jelly and the lime juice till the jelly is broken up into tiny pieces.

Add all the remaining ingredients and toss well to coat. Season with salt and pepper.

Notes

* Use the yellow color Golden Delicious apple for this, since the flesh of it stays white longer than other varieties.
* Apple tend to darken after cutting. Rub the apple pieces with a piece of lime to avoid the discoloration. For this recipe, after the apple is diced, sprinkle a little lime juice and toss to coat to keep it from darkening.
* Do not mix the dressing ahead of time, since the salsa will tend to get watery if kept for a while.
* Use store brought jalapeno jelly, it adds a nice kick, but you can skip that if you don’t have it, just use lime juice for the dressing. With all these tasty ingredients, it won’t really be missed.

The salsa was sweet and tangy and spicy at the same time. The apple pieces added a nice crunch to it. This salsa will go great with grilled meat and seafood. Or just serve with plain nachos.

Nellikka (Indian Gooseberry) Pickle

2009-04-11T00:48:00.000-07:00

Ingredients

* 1/4 lb gooseberries (fresh or frozen)
* 1 tbsp thinly sliced ginger pieces
* 1 tbsp thinly sliced garlic pieces
* a few curry leaves
* 1/4 tsp mustard seeds
* 1/4 tsp fenugreek seeds
* a pinch of brown sugar
* salt to taste
* 1 tsp red chilli powder
* 1/4 tsp turmeric powder
* 1 cup boiled water
* 2 tbsp vinegar
* 4-6 tbsp oil

Method (How to Cook)

In a pan, heat oil and add the mustard seeds. When the mustard seeds begin to splutter, add the fenugreek seeds and fry till brown.

Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.

Reduce the heat and add the spice powders and fry till brown.

Add the gooseberries, salt and sugar and saute till the gooseberries are soft.

Add the vinegar and hot water and cook a bit.

When cool, transfer to an airtight container and leave it for about seven days before transferring to the refrigerator.

A low fat Guacamole Served with Tofu

2009-04-11T00:43:00.000-07:00

Ingredients

1 medium sized ripe avocado
3 tbsp soft tofu
1 tbsp finely chopped green onions
1 tbsp finely chopped shallots
1 finely chopped garlic
1 tsp finely chopped green chilies
2 tbsp finely chopped tomato
salt to taste
3 tbsp fresh lime juice

Method (How to Cook)

Cut the avocado in half and remove the seed, and scoop the flesh out with a spoon. Mash the avocado with hand or a wooden spoon.

Add the tofu to the bowl and mash well, mix well till the tofu is completely broken up and mixed with the avocado.

Add the rest of the ingredients and mix well to combine.

If you prefer a smoother texture, process this mixture in a food processor.

Delicious guacamole is ready.

Kothamalli Thogayal (Cilantro Chutney)

2009-04-11T00:40:00.000-07:00

Ingredients

2 bunches of fresh cilantro leaves
1/4 cup sliced shallots
8 dry red chilies
1tsp tamarind extract
Salt to taste
2 tbsp urad daal
1 tsp oil

Method (How to Cook)

Heat oil in a frying pan, add the urad daal and fry till it starts to brown. Remove the daal from the oil and keep aside.

Add the red chilies to the same pan, fry for a few seconds. Add the shallots and fry till the shallots are soft. Add the tamarind extract and the cilantro leaves to the pan. Mix well and fry for a few seconds till the water evaporates, and the leaves shrink down considerably.

Remove from the heat and let it cool down a bit. Transfer to a blender or food processor and grind to a coarse paste, adding a little bit water if necessary. Add salt and the fried daal from the first step and grind to a smooth thick paste.

Young Green Mango Pickle

2009-04-11T00:37:00.000-07:00

Ingredients

* 2 cups fresh green mangoes, seeded and diced
* salt to taste
* 2 tbsp olive oil (gingely oil is the best, if available, use more oil if planning to keep the pickle for a while )
* 1 tsp red chili powder
* 1/4 tsp turmeric powder
* 1/4 tsp mustard powder
* 1/4 tsp fenugreek powder
* 1/2 tsp asafoetida powder
* a few curry leaves
* 2 cups boiled water

Method (How to Cook)

Toss the diced mangoes in salt in a bowl, cover and marinate for about 1/2 an hour or more.

Heat oil in a pan, reduce the heat to medium low and add the chili, turmeric, mustard, fenugreek and asafoetida powders and curry leaves. Fry for a few minutes till the spice powders are aromatic, making sure not to brown the spice mixture.

Add the water and bring to a boil.

Remove from the heat and let it cool. Add the marinated mango pieces. Mix well and bottle.

This pickle can be kept at room temperature, and is best a couple of days after it is made. Transfer to the refrigerator after about a week, if there is any left.

Lamb Chops

2009-04-11T00:36:00.000-07:00

Ingredients

6 lamb chops
3 garlic cloves
1 tbsp peppercorns
1 tsp kosher salt
a handful of cilantro
1 tbsp olive oil

Method (How to Cook)

Place the cilantro, garlic, peppercorns and salt in a mortar and pound to a coarse paste with the pestle. Place the lamb chops in a Ziploc bag, add this paste and the olive oil and mix well to make sure the lamb chops are covered with the marinade. Marinate for at least an hour or overnight in the refrigerator.

Heat the grill and grill for about 8 minutes per side for medium-rare to medium. Remove from the grill and let it rest for about 5 minutes.

Grilled Peaches and Baby Arugula Salad

2009-04-11T00:35:00.001-07:00

Ingredients

4 cups baby arugula
1 large peach, pitted and quartered (apricot, plum etc will also work)
2 tbsp toasted pine nuts
Dressing
- 1 tbsp harissa (see above)
- 1 tsp honey
- 1 tsp mint syrup (or use finely chopped mint leaves)
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- salt and freshly ground pepper to taste

Method (How to Cook)

Brush some olive oil on the peach slices and grill on a pre-heated grill for about 2 minutes per side. Place it in an angle, so that you get the beautiful grill marks on the flesh.

Prepare the dressing by placing all the ingredients in a small bowl and whisking well to combine.

Just before serving, toss the arugula with the dressing and serve topped with the grilled fruit and toasted pine nuts.

Grilled Lamb Chops with Harissa

2009-04-11T00:31:00.000-07:00

Ingredients

1 red bell pepper
¼ tsp cumin seeds
½ tbsp coriander seeds
¼ teaspoon caraway seeds
1 garlic clove
1 small fresh red chile, chopped
1/2 tsp kosher salt
1 ½ tbsp extra-virgin olive oil
1/4 lemon, juiced

Method (How to Cook)

Roast the bell pepper on open flame on the stove till the skin is completely charred. Place it in a bowl and cover and let rest for 10 minutes. Scrape charred skin off the pepper and cut into thin strips.

Place the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in a spice grinder. Place all the ingredients in a food processor and pulse to puree.

Roasted Piquillo Pepper - Walnut pesto

2009-04-11T00:30:00.001-07:00

Ingredients

6 whole roasted piquillo peppers from a bottle (or use 3 whole roasted and peeled red bell peppers)
1/2 cup roasted walnut pieces
1 tbsp crumbled feta cheese
2 cloves garlic
red chili flakes and salt to taste
1 tbsp extra virgin olive oil

Method (How to Cook)

Place all the ingredients in a food processor and process to form a smooth paste.

Roasted Salmon with Piquillo Pepper - Walnut Pesto

2009-04-11T00:26:00.000-07:00

Ingredients

Salmon filets
Salt and freshly ground pepper to taste
Oil to coat the roasting pan.
Pesto (Recipe above)

Method (How to Cook)

Pre-heat the oven to 375F.

Grease an oven-proof non-stick pan that can comfortably hold the salmon filets.

Place the salmon filets skin side down in the pan. Season well with salt and pepper.

Bake in the pre-heated oven for 12 minutes.

Remove from the oven, and brush generous amounts of the pesto on all three sides of the filets. Return to the oven and cook for another 10 minutes till salmon is cooked through.

Serve warm with more of the pesto on the side.

Spanish Style Sauteed Chicken with Garlic

2009-04-11T00:22:00.000-07:00

Ingredients

4 chicken thighs
1 tsp Smoked Spanish Paprika
2 tbsp Spanish Olive Oil (We used regular olive oil)
10 garlic cloves, sliced
1/4 cup dry white wine
1 bay leaf
Salt to taste
chopped parsley for garnish (optional)

Method (How to Cook)

Cut the chicken thighs into bite sized pieces, and season with paprika.

Heat the oil in a large skillet and fry the garlic slices for about a minute. Remove the fried garlic pieces with a slotted spoon and keep aside on paper towels to drain the oil.

Transfer to a serving vessel and sprinkle the chopped parsley on top. Serve warm.

Verdict

For the minimal spices used, the chicken turned out very tasty. We had the second batch with some lemon juice squeezed on the chicken pieces, and that tasted like a garlic chicken preparation we had at a Brazilian restaurant. Along with the garlic-rosemary potato wedges, this dish made a great Spanish meal.

Spicy Pan Seared Scallops

2009-04-10T23:54:00.000-07:00

Ingredients

1/2 lb fresh sea scallops
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1/2 tsp garlic paste
Salt to taste
3 tbsp vegetable oil
For Cilantro Chimmichuri

1 bunch chopped cilantro
2 tbsp chopped mint leaves
1 green chili
2 tbsp chopped red onions
1 tsp chopped garlic
3/4 cup olive oil
salt to taste

Method(How to Cook)

Prepare the chimmichuri first. In a food processor, place all the ingredients for the chimmichuri except for the oil and salt, and process till finely chopped. Add the oil and process until smooth. Season with salt. Transfer to a small bowl and keep covered in the refrigerator till ready to serve.

Rinse the scallops and pat dry with paper towels. With a sharp knife, make criss-cross slits on top of the scallops. In a bowl, mix the spices, the garlic paste and salt. Roll the scallops in the spices to coat well. Marinate for at least 30 minutes in the fridge.

Heat a non-stick pan until very hot and pour the oil. When the oil gets really hot and begins to smoke, place the scallops in the pan flat side down.

Cook for 2 minutes per side, flipping once. Do not overcook the scallops, they will get rubbery. Remove the scallops from the pan, and save the left-over oil in the pan, this oil will be red in color from all the spices on the scallops.

To serve, spoon the chimmichuri in a plate, and place the scallops in the middle. Drizzle some spicy oil over the scallops.

Serve hot.

The chimmichuri tasted great, It made a great dipping sauce for the spicy scallops, and will work with other meat and seafood dishes too.

Spiced Lamb Sliders with Caramelized Onions

2009-04-10T22:37:00.000-07:00

Ingredients

(6 mini burgers)

For the patties
- 1/2 lb ground lamb
- 1/5 tbsp minced garlic
- 1/2 cup minced shallots
- 1 tbsp minced thyme
- 1 tbsp minced cilantro leaves
- 1 tbs minced mint leaves
- 1/4 tsp ground cumin
- 1/2 tsp coriander powder
- 1/2 tsp ground black pepper
- salt to taste
2 cups onions cut into thin long strips
Salt and pepper to taste
1 tbsp oil
12 slider buns or mini pita breads
Condiments of your choice.

Method(How to Cook)

Place all the ingredients for the patties in a mixing bowl and combine well using your hands. Shape into about six small sized patties not too thin, but not too thick either. Cover and refrigerate for about 30 minutes for the flavors to combine.

Pre-heat the oven to 400F.

Remove the patties from the fridge and make about three holes each in the patties with your finger.

In a large oven proof non-stick skillet, heat the oil and add the onions. When the onions start to sizzle, arrange the lamb patties on top of the onion bed without touching each other.

Bake in the oven for 6 minutes on one side. Turn the patties over, and stir the onion bed to make sure they don’t burn. If it shows the signs of burning, remove the onions from the pan after the first 6 minutes, and finish caramelizing on stove top, when the patties finish cooking on the other side.

To serve, warm up the pita bread/buns in the oven, spread some spicy mayonnaise or a blended yogurt or chutney of your choice, arrange the meat patties and top it with the caramelized onions. You can add some lettuce, tomato etc to the burger as well.

Spicy Popcorn Chicken

2009-04-10T22:33:00.000-07:00

Ingredients

1/2 lb boneless, skinless chicken
1.5 tbsp all purpose flour
1 tsp red chili powder (cayenne pepper)
1/2 tsp cumin powder
salt to taste
1 egg
1/4 cup chopped shallots/onions
2 tbsp chopped green chilies
2 tbsp chopped garlic
vegetable oil for deep frying

Method(How to Cook)

Cut the chicken into tiny pieces, tinier the pieces, crispier the end result.

Mix the flour, chili powder, cumin powder, salt and enough water to make a thick paste.

Beat the egg in a separate bowl.

Pour the beaten egg over the chicken pieces and mix well to coat all the pieces with the egg.

Add the flour and spice paste to the chicken pieces and mix well to coat the chicken pieces evenly.

Heat oil and deep fry the chicken pieces in batches till golden brown.

Remove and drain on paper towels.

Mix the chopped onions, garlic and green chilies with a little salt and fry till crispy in the same oil. Drain on paper towels to remove the oil.

Serve the popcorn chicken hot, sprinkled with the fried onion mixture, a cold beer and a movie.

Kerala Beef Fry (Beef Ularthiyathu)

2009-04-10T22:30:00.000-07:00

Ingredients

* 2 lbs beef cut into small cubes
* 2 tbsp thinly sliced garlic pieces
* 1 tbsp thinly sliced ginger pieces
* 1 tsp fat free mayonnaise
* 2 tbsp vinegar
* 1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
* 2 cups thinly sliced onions
* lots of curry leaves (not really optional, but I made it without these)
* salt to taste
* 2 tbsp oil

To roast and grind

* 2 tbsp coriander seeds
* 10 dry red chillies
* 1/2 tsp black peppercorns
* 1 tbsp fennel seeds
* 2 cloves
* 2 cardamom pods
* 1″ cinnamon

Method (How to Cook)

Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.

Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.

(If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )

In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.

Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.

Serve with some lime/lemon wedges. This goes best with cold beer. I love having it with white rice and yogurt.

Note: This is a pretty hot dish. You can reduce the quantity of the chillies and peppercorns to tone down the heat.

Chili Fish

2009-04-10T22:27:00.000-07:00

Ingredients

* 1 lb white fish cut into medium sized cubes
* 1 tsp red chili powder
* 1 tbsp light soy sauce
* salt to taste
* 1/2 cup thinly sliced shallots
* 2 tbsp thinly sliced garlic
* 5 green chilies, quartered lengthwise
* A bunch of curry leaves
* ~1tbsp oil.

Method (How to Cook)

Marinate the fish pieces in a mixture of red chili powder, salt and soy sauce for 15 minutes.

In a non-stick pan, add some oil and saute the fish pieces till brown on all sides. Remove and keep aside.

Add a little more oil if the pan is too dry. When it is hot, add the shallots, garlic and green chilies to the same pan. Saute till the shallots and chilies are soft. Add the curry leaves and fish pieces and mix well, be careful not to break the fish pieces. Cook on medium high heat for 3-4 minutes stirring carefully, till everything starts to brown a little bit. Just don’t break the fish pieces. Serve warm.

Spicy Green Beans with Shrimp Stir Fry

2009-04-10T22:22:00.000-07:00

Ingredients

* 1/2 lb fresh French beans (substitute regular green beans)
* 1 tbsp minced garlic
* 1 tbsp diced shallots
* 1 tbsp shrimp paste
* 2 tbsp dried shrimp, chopped
* 1 tbsp Sambal Oelek (1 tbsp red pepper flakes)
* 1 tbsp light soy sauce
* 1 tsp rice vinegar
* 1/4 tsp brown sugar
* salt to taste
* 1 tbsp oil

Method (How to Cook)

Place the beans with about a tablespoon of water in a microwave safe dish. Cook on high for 2 minutes.

Heat oil in a large wok or frying pan, add the dried shrimp and saute for about a minute or so.

Now add the shallots and garlic and saute till soft. Add the shrimp paste and red pepper flakes and mix well. Add the green beans and stir fry for a couple of minutes.

Add the soy sauce, sugar, vinegar and salt to taste and mix well.

Stir fry on medium heat till the beans are tender.

Serve warm. This is a great appetizer on its own, or goes well with steamed rice also.

Note: If you like your beans crisp, skip the first step of pre-cooking the beans.