Meal haven

Tamilnadu Style Prawn Masala

A favourite sea food dish when accompanied by curd rice or rasam rice is pure bliss….It can also be served with rotis or chapathis. Some people add a pinch of garam masala powder at the end but I prefer to skip it.

Ingredients:

Deshelled and Deveined Prawns – 1/2 kg

Onions – 2 big

Potato – 1 big (optional)

Tomatoes – 2 medium

Ginger garlic paste – 1 tbsp

Curry leaves – 2 sprigs

Red chillie powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Chopped Coriander leaves – 1 tbsp

Oil – 1 tbsp

Salt to taste

Water – 1/4 cup + 2 tbsp

Preparation:

Finely chop onions, dice the potatoes and tomatoes. Keep it aside. Marinate the prawns with 1/4 tsp turmeric and a little salt and keep it aside for 10 – 15 minutes.

Heat a pan. Add oil. Add the finely chopped onions and saute till it becomes translucent. Then, add the ginger garlic paste and saute for 4 minutes until the raw smell disappears. Next, add the curry leaves and the chopped tomato and saute till it becmes mushy. Add the chillie powder, coriander powder and turmeric powder and saute it well, adding 2-3 tbsp of water in between. Add the potatoes, salt and saute it for a good 7 -8 minutes on low flame. When it is 3/4th cooked and all the water has been absorbed, add 1 tbsp of coriander leaves, followed by the prawns. You may add 1/4 cup of water and stir well. Keep it covered on a low flame until the prawns are cooked. This may take only about 5 -6 minutes. If the prawns are cooked for a long time, it will turn rubbery.

Remove from fire and garnish it with coriander leaves.

Mushroom Soup

Vegetarian

This soup is full of flavour and surpringly simple. Perfect for a cold rainy day, it can be prepared in less than 20 minutes.

Usually as per the traditional method a roux is made (flour, butter and milk mixture) and added to the soup. I prefer to make it in 1 pot and skip the flour. I add in the milk alongwith the mushrooms and cook it together and puree it. As it is thick enough, I avoid adding the flour.

Ingredients:

Fresh Button Mushrooms – 250 gms

Onion – 1 big

Chillie flakes – 1/2 tsp

Pepper powder – 1/2 tsp

Butter – 1 1/2 tsp

Garlic – 4 – 5 cloves

Bay leaf – 1

Milk – 1/2 cup

Parsley sprig or Rosemary sprig – 1

Vegetable stock or water – 1 1/2 cups

Fresh cream (optional) – 1/4 cup

Preparation:

Chop onions finely and wash and slice the mushrooms. Set them aside in a bowl separately. Chop the garlic and parsley or rosemary and keep them aside in separate bowls.

Heat oil in a pan. When it becomes hot, add the bay leaf, garlic and chopped onions. Stir them over medium heat until it turns slightly golden. Now, add the chopped mushrooms and saute. Add the red chillie flakes and pepper powder and saute for about 5 minutes. At this point, I usually remove some of the mushroom from the pan to add it into the soup later and also for garnish. Next, add in the milk, and the water and cook the mushrooms in it until it is fragrant.

Remove from fire and when it is cooled, transfer it to a blender and puree it in small batches until it is thick and smooth

If adding cream, return pot to flame and lower the flame. Slowly, add the cream and stir . Add half of the chopped parsley into the soup. Season it with salt.

Garnish with other half of the parsley and serve.

Seppankizhangu Varuval or Fry/Arbi Roast/Colocasia Roast

Vegetarian

An easy side dish which pairs well with rice and sambar or yogurt rice. It is often made at home and is simple and quick too…

Ingredients:

Colocasia/Seppankizhangu/Arbi – 10 pieces

Curry leaves – 1 sprig

Mustard Seeds – 1/2 tsp

Urdad dal – 3/4 tsp

Sambar powder – 2 tsp

Chillie powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Fennel /Saunf Powder – 1/2 tsp

Rice flour – 2 tsp

Asafoetida – a pinch

Salt – to taste

Sugar – a pinch

Oil – 2 tbsp + 1 tsp

Water – 2 tbsp

Preparation:

In a bowl, mix the chillie powder, sambar powder, turmeric powder, rice flour, fennel powder, salt, sugar and asafoetida. Add 2 tbsp of water to make it a paste.

Add colocasia to a pressure cooker with enough water to cover it. Cook the colcasia for 3 whistles or for about 5-7 minutes. After the cooker cools down, drain the water. Take out the colocasia and remove the skin. Chop it into 1/2 inch rounds. Smear it with the paste all over.

In a pan, add 1 tsp of oil. When it is hot, add mustard seeds, udad dal and curry leaves. When the udad dal turns golden in colour remove it onto a plate and add 2 tbsp of oil. When it is hot, turn the flame to medium low and place the colocasia on it. Roast until it turns golden in colour and serve hot.

Savoury Spicy Diamond Cuts/Namak Para

Snacks

A fried crunchy savoury snack made using flour, cumin seeds and mild chillie powder. An addictive snack which was always prepared at home during the festival of diwali.

Ingredients:

All purpose flour or Wheat four – 1 cup

Hot oil – 1 1/2 tbsp

Asafoetida/hing – a pinch (optional)

Ajwain or carom seeds – 1 tsp

Cumin seeds or Jeera – 1 tsp

Salt to taste

Red chillie powder – 1/2 tsp

Baking Soda – a pinch ( if using wheat flour only)

Oil for deep frying

Preparation:

In a bowl, mix flour, salt, ajwain, jeera, chillie powder, hing and salt. Mix well and add hot oil to it (pic 1). Add water little by little and make a firm stiff dough. Moisten your hands and knead until the dough is smooth. A soft dough will not make the diamond cuts crisp.

Make small balls of the dough and roll it out into thin discs. Make sure that it is not thick but thinly rolled out (pic 2)

Using a cutter, draw lines on it diagnally to get the shape of a diamond.(pic 3). You may transfer the cut diamond cuts onto a plate.

Heat oil in a pan. When it is hot, lower the flame to medium and drop the diamond cuts into it. Stir them immediately. Do not worry if the diamond cuts sticks to it as it will begin to separate in oil as you stir. Maintain the heat on a medium flame as low heat will make it hard (pic 4).

Fry them in batches and drain them on a kitchen towel. Cool and store them in air tight containers.

Gulab Jamuns (with khoa/mawa)

Desserts

Gulab jamuns made from home made khoa are my mom’s speciality. She makes amazing soft gulab jamuns made from milk solids which is made by boiling the milk for a long time and then, condensing the full fat milk.

Though there are many new versions of preparing gulab jjamuns using milk powder, sweet potato, semolina etc, nothing compares to the taste of these luxurious soft and rich gulab jamuns made from khoa or milk solids.

You can buy readymade khoa/mawa/milk solids from shops or from the frozen section of supermarkets.

Khoa, milk, soda bi carbonate, all purpose flour, ghee

Mix the khoa throughly. — Khoa, milk, soda bi carbonate, all purpose flour, ghee

Ingredients:

Store bought khoa/mawa – 1/2 kg

Maida/All purpose flour – 2 cups

Melted Ghee – 2 tsp

Milk – 3 tbsp

Soda -Bicarbonate – 1/2 tsp

For Syrup

Sugar – 3 cups

Water – 1 3/4 cups

Measurement for gulab jamuns from home made khoa

Khoa Made from 1 litre milk

Soda bi-carbonate – 1/4 tsp

Melted ghee – 2 tsp

Milk – 1 tbsp

Maida or All purpose flour – 1/2 cup

Preparation:

Sugar Syrup:

In a pan, add 3 cups of sugar and 1 3/4 cups of water and heat it on a medium flame. Keep stirring until the sugar is dissolved and it is sticky. Check the syrup by taking a little in between your thumb and forefingers. When you separate your fingers, the syrup must be just sticky. Do not let it reach a single string consistency.

Take the syrup off the pan and transfer it immediately to another wide vessel and let it cool. Some people like adding cardamom powder and lemon juice but we, at home do not add this.

Frying the Gulab Jamuns

In a bowl, add the mawa and mix it well. Then add the all purpose flour to it and combine it well. Then add the soda-bicarbonate and mix well again. Next, add the ghee and the milk and knead it gently to make a smooth dough. Do not over knead the dough.

Now divide the dough into equal shaped balls. Roll it into smooth crack free balls and keep it on a plate. You should always fry them immediately or the texture may change as soda has been added.

Heat oil in a pan. Drop a small piece of the dough into the hot oil to see if the dough goes down and rises up. If not, the oil is not hot. Wait for a few minutes and drop about 4 to 5 balls at a time and fry to a golden brown colour and take it out. Place them on a plate lined with kitchen tissue. Reduce the flame to minimum and keep flipping the balls to have a uniform brown colour.

The oil should not be too hot as the balls may turn brown but will not get cooked inside. If the oil not hot, a crusty layer will form over the fried jamuns. Make sure you regulate the flame and the heat remains medium low all the time. If it gets too hot, take the pan off the flame and keep it aside and then fry the jamuns.

Add the jamuns to a medium hot syrup or room temperature syrup. Do not add it to a boiling or hot syrup. Let them soak for 5 to 6 hours. Serve them with little syrup in a bowl.

Lamb Kofta Kebab

Non-Vegetarian

Kofta Kebabs are skewers of ground lamb mixed with parsley, onions, garlic and Middle Eastern spices like sumac. Sumac is a red coloured tangy spice powder with a sour acidic flavour made from the ground berries of the sumac flower. Kebabs have its origins in Persia but is popular all over the world.

Ingredients:

Minced Mutton/Lamb – 500 gms

Onion – 1 medium chopped finely

Garlic cloves- 3

Turmeric powder – 1/2 tsp

Chopped Parsley – 3 – 4 tbsp

Sumac powder – 1/2 tsp (optionally, use a few drops of lemon juice )

Coriander powder – 1 1/2 tsp

Cumin powder – 1 tsp

Red chillie flakes – 1 tsp

Bread slice – 1 or 2

Salt to taste

Bamboo Stick Skewers – 8- 10

Preparation:

If you are using wooden skewers, soak them in water for 30 minutes to prevent it from catching fire.

Wash and clean the minced meat. In a mixing bowl, add the turmeric powder, cumin powder, coriander powder, finely chopped onions, finely chopped parsley and garlic, chillie flakes and salt. Mix it well.

Some of them add the minced meat in a food processor and run it once to get a finer texture. But I prefer to skip that step if the minced meat is finely chopped.

Dip the slice of bread in a bowl of water. Take it out and squeeze out the water immediately. Add the bread pieces to the minced meat mixture and mix until well combined.

Keep the mixture in fridge for 30 minutes to 1 hour. After an hour, take it out. Take a fistful portion of the meat mixture and mould it on a wooden skewer. Repeat the process for all the other skewers. Thekofta kebab should be around 1 inch thick. Lay them on a plate lined with parchment paper.

In a pan, pour 2 tbsps of oil. When it is hot, place the skewers on the pan and on a low flame, shallow fry it. When it is golden, flip it to the other side. Make sure all the sides are evenly golden and cooked. After 5-7 minutes, remove from fire and arrange on a platter.

You can also grill the kebabs. Place the kebabs on a lightly oiled heated gas grill. Grill over medium high heat for 4 minutes on one side, turn over and grill for another 4 minutes on the other side.

Serve with kuboos or pita bread alongwith tahini, moutabel or hummus.

Eral Cheppankizhangu (Prawns and Colocasia ) Curry

Non-Vegetarian

Ingredients:

Colocasia/Seppankizhangu – 5 – 6 pieces

Deveined Prawns – 250 gms

Red Chillie powder – 2 tsp

Turmeric powder – 3/4 tsp

Coriander powder – 2 tsp

Pepper powder – 1 tsp

Jeera/Cumin seed powder – 1/2 tsp

Tamarind – a small ball

Coriander leaves – 2 stalks

Oil – as required

Salt – as required

For seasoning:

If you have vadagam , you may use it for seasoning or

Mustard Seeds – 1 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 1 stalk

To grind

Tomato – 1 medium

Onion – 1 medium

Curry leaves – 3 or 4

Ginger – 1/2 inch piece

Garlic – 3 cloves

Grated Coconut – 1 tbsp

Saunf – 1/4 tsp

Preparation:

In a bowl, soak the tamarind with 1/4 cup warm water and squeeze it well.

Wash the colocasia well. Take off the skin and cut each one into 2 to 3 pieces and boil it separately in water. Cook until done and discard the water.

Grind the items under ‘to grind’ to a fine paste in a mixie.

Heat oil in a pan. Add the items mentioned under ‘seasoing’ . then, add the ground paste to it and saute it well for about 5 minutes. Now add the boiled colocasia and saute well. Add the coriander powder, pepper powder, chillie powder, cumin powder, turmeric powder and stir it until the raw smell goes off. Squeeze out the tamarind and add the tamarind extract to it alongwith 2 cups of water. Boil it well on low flame for about 10 minutes and then add the prawns.

Close and let the prawns cook for about 3 – 4 minutes on low flame. Do not cook the prawns too long as it may turn rubbery. Adjust the salt and take it off the fire.

Garnish it with coriander leaves before serving. This curry goes well with rice and dosas.

Mattar Paneer (Green Peas and Cottage Cheese curry)

Vegetarian

A popular North Indian paneer dish made of peas and cottage cheese simmered in a tomato based gravy with spices.

Ingredients:

Cumin seeds – 1/2 tsp

Cinnamon – 1 inch piece

Bay leaf – 1

Onion – 1 big (finely chopped)

Ginger garlic paste – 2 tsp

Red chillie powder – 1 tsp

Corinder powder – 1 tsp

Cumin powder – 3/4 tsp

Turmeric powder – 1/2 tsp

Green peas (fresh or frozen) – 1 cup

Paneer (Cottage cheese) – 1 cup or 250 gms

Sugar – 1/2 tsp

Cream – 2 tbsp (optional)

Garam masala powder – 1/2 tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp

Tomato paste (store bought) – 1 tsp

Lime juice – 1/2 tsp

To grind:

Tomatoes – 2 (medium)

Green chillies -3

Cardamom – 2 -3

Cinnamon – 1/2 inch piece

Cashewnuts – 6 -7

Whole pepper – 5 -6

Preparation:

Add the panner cubes in warm water for about 15 minutes before adding it to gravy. This will prevent it from becoming chewy and rubbery.

You may use honey instead of sugar as it enhances the taste of the curry.

I have used store bought tomato paste for colour.

For making shahi paneer curry, you may add a few melon seeds or badam, 1 tsp poppy seeds to the masala while making the tomato paste.

Start by making a paste of tomatoes, green chillies, cinnamon, cardamom, peppercorns and cashewnuts.

Heat ghee and oil in a pan. When it is hot, add cumin seeds, cinnamon, bay leaf and saute. Then, add chopped onions and fry until it turns translucent. Then add the ginger garlic paste and saute again until the raw smell disappears.

Add the ground paste and saute again for 4 to 5 minutes. Then add chillie powder, turmeric powder, cumin powder, coriander powder, tomato paste and salt and saute until the masalas again.

Add the peas and saute well. Now, add warm water and boil it once or until the peas is cooked. Add cream, garam masala, lime juice, kasuri methi and sugar and mix well.

Finally, add the paneer cubes and mix well. Garnish with coriander leaves and serve with tandoori naan, chapathis, rotis….

Milagai and Vazhakkai Bhajji (Chillie and Raw Banana Bhajji)

Snacks

A perfect snack for a raining afternoon. This easy-to-make recipe is prepared using simple ingredients available in the pantry. It tastes best when served warm along with green chutney or tomato ketchup. You can serve this mouth-watering recipe as an appetiser for parties, pot luck or a family get-together.

Ingredients:

Large green chilli – 6 or Raw green banana -2

Gram flour – 1 cup

Baking soda – 1 tsp

Water – 1/2 cup or as required

Refined oil as required – for fyring

Hot Oil – 1 1/2 tbsp

Salt as required

Chilli powder – 2 tsp

Asafoetida – 1/2 tsp

Rice flour – 1 1/2 tbsp

Preparation:

Wash the green chillies/raw green banana well. Once washed, cut the chillies from the centre and remove the seeds. Slice the banana/green chillies lenthwise as shown in the picture.

Heat 1 1/2 tbsp oil in a kadai until it is smoking hot. In a bowl, add the gram flour, red chillie powder, salt, asafoetida, rice flour and mix well. Add the hot oil to it and mix it well. Add the soda to it alongwith water and whisk it well to a slightly thick consistency but not running or pouring consistency. The batter is now ready. The key to crispy bhajjis is the hot oil added to the batter.

Now start heating oil in a deep frying pan over medium heat. Take the chillies, coat them well with the batter and dip it in the frying pan. Keep frying until they turn golden brown in colour.

Kottayam Fish Curry

Non-Vegetarian

A mouthwatering fish curry of Kerala, a speciality of the Kottayam district which is served usually with rice or boiled tapoica. The fish pieces are cooked with kokum ( a souring agent like tamarind) giving it a unique smoky taste.

Ingredients:

Fish – 1/2 kg

Ginger – 2 tbsp, thinly sliced or chopped

Garlic – 2 tbsp, chopped

Shallots – 5-6, thinly sliced

Onion – 1 chopped

Green chilly – 1, slit

Kudam puli (kokum)– 3-4 pieces

Curry leaves – 2 – 3 sprigs

Chilly powder – 2 – 2.5 tbsp (Adjust according to your spice tolerance. Use Kashmiri chilly powder to make it less spicy.)

Coriander powder – 2 – 3 tsp

Fenugreek powder – 1/4 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Coconut oil – 2.5 tbsp or as required

Salt – To taste

Hot water – 1.5 cups or as needed

Preparation:

Wash and soak the kudam puli for 15 minutes in 1/4 cup of warm water.

Heat 2 – 2.5 tbsp coconut oil in a pan/claypot. When hot, add the mustard seeds. When it starts to crackle, add the ginger, garlic, pearl onions, green chilly, curry leaves and saute until they turn golden. Reduce the heat and add the chili-coriander-fenugreek-turmeric powders. Saute for a minute (take care not to burn it) and when the oil starts appearing on the surface, add about 1.5 – 2 cups hot water, salt and the kudam puli pieces. Boil it for a good 4-5 minutes until the raw smell disappears and check for salt. Now, add the fish pieces. (If the gravy is not sour enough, add some more water in which the kudampuli pieces were soaked.)

After adding the fish pieces, swirl the clay pot/pan to mix everything well. Bring to a boil and cover with a lid. Cook at medium-low flame. Remember to rotate the pot/ pan every 6-8 mts. It generally takes less than 20 mts to cook the fish.

Cook until the fish gets done and the gravy is medium-thick. Check the gravy, if it tastes sour, remove one or two pieces of kudam puli. Switch off the flame. Add some curry leaves and 2 tsp of coconut oil on top. Serve with hot rice or boiled tapoica. The curry tastes best after a day.