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Monday, 13 October 2014

Amma's Recipe #21

Should I really tell you how delicious and mouth watering this dish is? You should see my keyboard when I was making this post. Drools!!! Its quick, simple and irresistible. Perfect as a side to rasam or with any curry and a fab appetizer.



You Will Need:

A kilo of Prawns, Washed and Deveined 
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Ginger Garlic Paste
1 Whole Egg
Juice of a Lime
2 tbsp Cornflour
1 tbsp Rice Flour
Salt to Taste
Few Curry Leaves

The Cooking:

Mix all the ingredients together in a bowl and marinate for an hour at least.

Heat oil in a heavy bottom kadai and add the marinated prawns once the oil is hot. Prawns cook quickly so take them out after a few mins once the masala is cooked. Leaving them for long will make them hard. 

Place them on kitchen paper to absorb excess oil and serve with lime wedges.

Happy Cooking! 

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Amma's Recipe #20

This is one version of MEEN KUZHAMBU / FISH CURRY my mom makes. There is another version which I will be sharing later. Am not a very big fan of this to be frank. I seldom eat the curry but I always fish out the fish in them. Meen kuzhambu is an absolute favorite of my brother's. He always asks for this when the climate is gloomy or when there is a heavy downpour. That is when he says is the perfect timing for a spicy tangy fish curry! 




You Will Need:

A Kilo of Fish, Any Variety you Like
100g Tamarind
100g Shallots, Sliced
3 Tomatoes, Chopped
6 Green Chillies
10 Garlic Cloves
4 tbsp Chilli Powder, we always use HOMEMADE
1/2 tsp Turmeric Powder
Salt to taste
200g Gingelly Oil
1/2 tsp Mustard seeds
1/2 tsp fenugreek Seeds
Some Curry Leaves

To be ground to a paste

1/2 Cup Grated Coconut
100g Shallots

The Cooking:

Place the grated coconut and shallots in a blender and grind it to a fine paste.

Soak tamarind in 2 cups of water. Make a paste out of it and strain it to get the tamarind water. To this add chilli powder, salt, turmeric and the ground coconut and onion paste. Mix well till everything is incorporated.

Heat oil in a shallow kadai and crackle mustard and fenugreek seeds. Then add the sliced shallots and curry leaves. Saute till the onions are golden brown. Then add the chopped tomatoes and green chillies. Saute for few mins.

Now pour in the tamarind water mixed with the masala that was prepared earlier. Bring it a boil and let it reduce a little. Now add the fish and bring it to a boil. Now simmer for 10 mins till the fish is done and oil separates. Finally add some fresh curry leaves and take off heat. 

Its better you serve it in the same kadai you prepared the curry to avoid breaking the fish.

Happy Cooking!

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Amma's Recipe #19

Nearly a month since my last post. I have been busy or what! Little A has been keeping very busy lately and thankfully I have some dishes lined up for you that were prepared by my mom during my last visit. 

SPICY CRAB MASALA.....oh I love crab. I still don't know to break the shell but that my dad or my bro takes care of it and you can finding me sitting next to a heap of emptied crab shell and still wanting for more. I have never cooked this dish, infact I don't even attempt to cook many of my mum's dishes. I like it only when she cooks them. This crab masala is so spicy and fab. Its got green chillies, red chilli powder and peppercorns so you better watch out while adding the spices please adjust according to your liking. The masala compliments with plain rice, curd rice, roti, Idly / Dosa, Appam or idiyappam.


You Will Need:

A Kilo of Crab, Washes & Cleaned
3 large Onions, Sliced
1/2 tsp Fennel Seeds
4 large tomatoes, Chopped
4 Green Chillies, Slit
2 tsp Ginger garlic paste
1 1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 Cup Grated Coconut, Grind this to a fine paste
150ml Oil
Salt to taste

For the masala:

1 large onion
4 green chillies
1 tbsp Peppercorns
1 tbsp Cumin
1 tsp Fennel
Few Curry Leaves 
Few Coriander Leaves

The Cooking:

Place all the ingredients for masala in a blender and grind it to a fine paste. 

Heat oil in a large kadai and crackle fennel seeds followed by the sliced onions. Saute on high till the onions are very light brown in colour. Then add the chopped tomatoes, green chillies and ginger garlic paste. Cook for few mins till the raw flavours of ginger garlic paste are cooked off. Then add the crab followed by the ground masala and cook for 10 mins mixing everything together. 

Now add the red chilli powder, turmeric powder and salt. Pour in 2 cups of water and mix well cooking it for another 10 mins. Then add the ground coconut and cook covered for 15 - 20 mins. Sprinkle some fresh curry leaves and coriander leaves and simmer for another 5 mins till the gravy thickens and the crab is cooked. 

Happy Cooking!
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