MANGALOREAN FISH CURRY

 MANGALOREAN FISH CURRY

We have become recent fans of Food Lovers TV the Kripal Amanna show and I wanted to try out one of his demonstrated recipes. By a happy co-incidence, we had got some good seer fish from our usual shop. A quick internet search showed us Kripal demonstrating the making of Mangalorean Fish Curry. The decision was made!! 

Though my blog is largely vegetarian I do have some Seafood recipes as my husband and I are very fond of prawns and fish. 

Elsewhere in this blog, you will find recipes for some really yummy dishes such as:-

• Goan Fish Curry 
• Maanji Pulimunchi 
• Sungta Alle Piyava Ghashi (Konkani Style Prawn Curry)

So, this recipe  has been adapted from "Mangalorean Fish Curry"  by Kripal Amanna  of Food Lovers TV. While he has used  a mix of 9 Kashmiri Red Chillies and 6 Gunter Chillies, to suit our spice level, I went in for 9 of our usual Byadgi Red Chillies.

You can make this using different types of fish. We have a distinct preference for pomfret and seer fish so we used seer fish today. Indo Pacific King Mackerel/seer fish/king fish is known as Surmai in Marathi, Anjal in Kannada and Visonu in my mother tongue, Konkani.

I was happy that the dish came out very well. We had this for lunch with hot steamed rice. It was truly delicious. 

Ingredients:- 

• Seer Fish/Anjal/Visonu, 500 gms, cut into fillets
• Water, 400 ml or as required
• Salt, to taste

To Roast and Grind For The Masala:-

• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Peppercorns, 10
• Mustard Seeds, 1/4 tsp
• Fenugreek Seeds, 15
• Carom Seeds, a pinch
• Byadgi Red Chillies, 9
• Turmeric Powder, 1/2 tsp for marination + 1/2 tsp for the masala
• Large Onion, roughly chopped, 1 
• Garlic Cloves, 10
• Ginger, 1/2 " piece
• Tamarind, lime-sized ball
• Fresh Coconut Gratings, 5 tbsp
• Coconut Oil, 1 tsp -to roast the chillies

For the Seasoning:-

• Small-sized Onion, 1
• Curry Leaves, 12-15
• Coconut Oil, 2 tsp 

Method:

Mix together 1/2 tsp of turmeric powder and 1/2 tsp of salt and apply this to the fish fillets evenly on both sides and marinate them in the refrigerator for 30-45 minutes.

Roughly chop the ginger

Roughly chop the large-sized onion -  for the masala 

Finely chop the medium -sized onion - for the seasoning

In a thick-bottomed kadhai , dry roast the spices ( coriander seeds, cumin seeds, peppercorns, carom seeds, fenugreek seeds, mustard seeds) on low/medium heat taking care that they don't get burnt.

Once they give off a good aroma and are roasted, transfer to a plate and allow them to cool.

Add 1 tsp coconut oil to the same kadhai  and roast the Byadgi Red Chillies till they become crisp, switch off the flame and allow them to cool 

In a mixer jar, grind together the roasted spices, roasted chillies, along with coconut gratings, garlic cloves, chopped ginger and onions, tamarind and 1/2 tsp turmeric powder. Add water- little by little -and  grind to get a smooth masala of thick consistency. 

Transfer the ground masala to the kadhai, add water from the mixer jar, to get a curry of thick consistency 

To this add salt to taste and mix well

Switch on the gas and bring the masala to a boil 

Cover and cook on low flame . Check for salt and add if required.

Now one by one add the marinated fish fillets gently into the masala so that they are fully submerged in the curry 

Cover and cook for 3-5 minutes on medium heat till the fish gets cooked

Lastly do the seasoning by heating 2 tsp of coconut oil in a pan, add the finely chopped onions and curry leaves and saute till the onions get browned

Pour this seasoning onto the fish curry 

Switch off the gas and transfer to a serving bowl

Serve the Fish Curry with hot steamed rice 

GODDU SAARU

GODDU SAARU

Today's recipe is from my Home State of Karnataka. It is for an easy to make yet very tasty sweet and spicy Saaru, which is an accompaniment for hot steamed rice. Saaru is like a rasam for those more familiar with that terminology.

Elsewhere in this blog, you will find recipes for other dishes from Karnataka such as :- 

• Haagalakai Gojju
• Gojjavalakki
• Basale Soppina Tambuli

As you will notice from the recipe, Goddu Saaru is made with tamarind extract and spices without the use of cooked dal. This make it fairly quick to make and is a time saver if you are in a hurry! I have adapted this recipe from the Kannada YouTube video for Goddu Saaru in the popular cookery site, Swayam Paaka.

We enjoyed this very much for lunch with hot steamed rice, cabbage stir fry, happala (pappadam) and lime pickle.  Try this out and I hope you will like it too!! 

Tips:

• In roasting the ingredients for the masala powder, the coriander seeds should be the last to be roasted 
• Use ghee for the seasoning for a better flavour

Ingredients:-

• Tamarind, lime sized ball 
• Jaggery, 1 tbsp or to taste 
• Curry Leaves, a few
• Salt, to taste
• Coconut Milk- extracted from 1/4 cup of Fresh Coconut Gratings
• Water, about 5 cups 
• Coriander Leaves, finely chopped, 2 tbsp

Roast and Grind for the Masala Powder:-

• Togari Bele (Toor Dal/ Split Pigeon Peas), 2 tbsp
• Byadgi Red Chillies, 6
• Curry Leaves, around 10
• Black Peppercorns, 10
• Menthya, (Fenugreek Seeds), 1/4 tsp
• Hing, (Asafoetida), 1/4 tsp 
• Jeera, (Cumin Seeds), 3/4 tsp
• Mustard Seeds, 1/4 tsp
• Coriander Seeds, 1/2 tbsp
• Turmeric Powder, 1/4 tsp 
• Oil, 1/2 tsp 

For the Seasoning:-

• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Hing, (Asafoetida) ,1/8 tsp
• Red Chillies, broken into halves, 1 
• Ghee, 1-2 tsp

Method:-

Soak the tamarind in a cup of lukewarm water for about 10-15 minutes  and extract the tamarind juice. 

Extract coconut milk: Grind 1/4 cup of fresh coconut gratings in 1/4 cup of water, filter this through the sieve. Repeat this process by grinding this again with more water to get the second coconut milk

Heat 1/2 tsp of oil in a thick-bottomed pan  and on low heat add the toor dal and roast for 1/2 minute

Add the Byadgi red chillies, curry leaves and roast for 1 minute. 

Next add the peppercorns and fenugreek seeks and roast for about 1/2 a minute

To this add asafoetida, cumin seeds, and mustard seeds and continue to roast on low flame for 1/2 a minute

Once the toor dal becomes golden brown in colour add the coriander seeds and turmeric powder and roast for another 1/2 minute 

Transfer the roasted ingredients to a mixer jar

Grind the roasted ingredients to a fine powder. Keep aside.

Heat the tamarind extract in a vessel, add salt, grated jaggery, curry leaves and 2 cups of water and bring it to a boil

Lower the heat and add the freshly prepared masala powder and mix well

To this add the coconut milk and water as required to get the desired saaru consistency

Bring to a boil and let it simmer for a couple of minutes

Switch off the gas and add the finely chopped coriander leaves

In a small pan, heat the ghee and on medium heat add the mustard seeds

Once they splutter, add the cumin seeds, asafoetida and broken red chillies and saute for a few seconds

Pour this seasoning on to the Goddu Saaru

Transfer the Goddu Saaru to a serving bowl

Serve as an accompaniment for hot steamed rice 

DRUMSTICK LEAVES KUZHAMBU

 DRUMSTICK LEAVES KUZHAMBU

Drumsticks or Moringa as they are also called, have numerous health benefits too. Apart from drumsticks, their leaves ( also known as Moringa Leaves) are considered to be super healthy. 

It can do you a lot of good in many ways as detailed in this article from PharmEasy. "Moringa Leaves- 16 Health Benefits You Should Know".

Today's recipe is from Tamilnadu and is for a dish made with Drumstick Leaves called, "Murungai Keerai" in Tamil. Drumstick leaves which are prized for their medicinal properties are called "Nugge Soppu" in Kannada and "Mashinga Palle" in my mother tongue, Konkani.

Elsewhere in this blog, you will find  recipes for dishes made with drumstick leaves, such as:

•  Mashinga Palle Sanna Polo 
• Nugge Soppina Rotti.

I have adapted this from Murungai Keerai Kuzhambu from the YouTube video in Tamil in Subbu's Kitchen.

We very much enjoyed this dish with hot steamed rice and pappadams for lunch. 

Ingredients:- 

• Drumstick Leaves (Murungai Keerai), 2 cups , tightly packed
• Tamarind, lemon sized, 1
• Toor Dal, 1/3 cup
• Shallots ( Small Onions), 1 cup
• Turmeric Powder, 1/8 tsp + 1/4 tsp 
• Salt, to taste

Roast & Grind for the Masala:- -

• Byadgi Red Chillies, 8
• Fenugreek Seeds, 1/4 tsp
• Fresh Coconut Gratings, 1/3 cup
• Raw Rice, 2 tsp
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Curry leaves, a few
• Coconut Oil, 2 tsp

Method:-

Remove the drumstick leaves from their stems to yield about 2 tightly packed cups

Wash the drumstick leaves thoroughly in several changes of water. Keep aside

Soak the tamarind in a bowl of warm water for about 10 minutes, then extract the tamarind juice. 

Soak 2 tsp raw rice in a little water for about 10 minutes

Peel the shallots

Wash and pressure cook the toor dal with 1 cup of water, adding a little turmeric powder,  for 4-5 whistles or till the dal gets full cooked

Once the cooker cools, remove the dal - mash it and keep aside 

Heat 1 tsp of oil in a thick bottomed kadhai and on medium heat roast the Byadgi red chillies and the fenugreek seeds till the fenugreek seeds turn golden and the chillies become crisp

Transfer this to a small mixer jar, add the coconut gratings, and the soaked raw rice and grind to a smooth paste adding water as required. Keep aside

Heat 2 tsp coconut oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds

To this add the peeled shallots and saute them till they turn translucent

Add the drumstick leaves and saute on high flame for about 2 minutes

Add 1/2 cup of water and 1/4 tsp of turmeric powder, mix well cook till the drumstick leaves become soft

Now add the tamarind juice and salt to taste and let it boil for 5 minutes till the raw smell of the tamarind goes

Add the mashed toor dal and the freshly ground paste and mix well 

Adjust the consistency of the Kuzhambu by adding water, if required

Check for salt and add if required

Bring to a boil, then lower the heat and let it simmer for 2 minutes

Switch off the gas and transfer to a serving bowl

Serve Drumstick Leaves Kuzhambu with hot steamed rice and pappadam

ALOO MATAR

 ALOO MATAR

Every family has its particular liking for one vegetable or another. These feature fairly often in dishes cooked at home. In our case, potatoes and green peas are universally liked by all my family. I therefore use them quite often in my cooking.

Elsewhere in this blog, you will find recipes for dishes made with Potatoes, and dishes made with Green Peas, such as:-

• Aloo Parantha
• Dahiwale Aloo
• Peas Masala
• Peas Pulao

Today's recipe is for a dish that is very common all over North India- it is called Aloo Matar after the two main ingredients Potatoes ("Aloo" in Hindi) and Green Peas ("Matar" in Hindi).  I have adapted this from the YouTube video by Chef Anupa  for "Aloo Matar" in Sanjeev Kapoor Khazana.

This yummy easy to make dish goes great with both rice and rotis! 

Ingredients:-

• Potatoes (Aloo), 2-3
• Green Peas, (Matar), 1/2 cup
• Cumin Seeds, (Jeera), 1/2 tsp + 1/2 tsp
• Turmeric Powder, 1/4 tsp + 1/4 tsp
• Cloves, (Laung) 2
• Green Cardamom, 1
• Cinnamon, 1/2 "
• Black Peppercorns, 4-5
• Onion, medium-sized, 1
• Ginger Garlic Paste, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp or to taste
• Tomato, medium-sized, 1
• Salt, to taste 
• Oil, 2 tbsp

Method:-

Wash and peel the potatoes and cube them  and keep them immersed in water so that they don't get discoloured

Chop the tomato

Finely chop the onion

Heat 1 tbsp of oil in a thick-bottomed kadhai  and on medium heat add 1/2 tsp cumin seeds and when they sizzle add 1/4 tsp of turmeric powder and saute

To this add the cubed potatoes and a little salt and saute

Add water as required and cook covered till the potatoes get done

Heat another pan with 1 tbsp of oil and on medium heat add 1/2 tsp of cumin seeds, cloves, green cardamom, cinnamon, and black peppercorns 

Saute for a few seconds till the spices become aromatic

Now add the finely chopped onion and saute till they become golden brown in colour

Next add the ginger garlic paste and 1/4 tsp turmeric powder, chilli powder, and saute for 1 minute

Add the chopped tomatoes, a little salt and 1/4 cup of water

Mix well

Cover and cook on medium heat till the tomato becomes soft and mushy

Then allow this to cool 

Transfer the tomato-onion mixture to a mixer jar and grind to a smooth paste

Add the ground paste and water from the mixer jar to the cooked potatoes

Mix well and bring to a boil

Add the green peas, cover and cook on medium heat stirring from time to time till the green peas are fully cooked

Check for salt and add if requiredTransfer to a serving bowl

Serve hot with rotis or jeera rice

HAYAGREEVA MADDI

 HAYAGREEVA MADDI

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

Elsewhere in this blog, you will find recipes for dishes from this area such as:-

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry

My friend from Udupi always spoke of a simple sweet she often made for naivedya called Hayagreeva Maddi or just Hayagreeva.  Although I had tasted this several times, I had never tried it out before - so decided to give it a try. The principal ingredients used are channa dal ( called Kadalebele in Kannada and Bengal Gram in English), jaggery, and coconut. 

I would like to share my experience in making this dish which came out to be quite delicious. 

• The channa dal should get fully cooked but not get overcooked. This is a very important aspect in making this dish. 
• The cooked dal is to be lightly mashed. Usually the channa dal is less mashed but some prefer to have it more mashed. 
• The colour of the dish will be determined by the colour of the jaggery that you use
• The sweetness of the dish depends on the amount of jaggery that you use. If you have a sweet tooth, you can add more jaggery, but at the minimum you should use 1 cup of jaggery for 1 cup of channa dal. 

So, the next time you want to make an offering for any puja, you can try and make Hayagreeva, a simple yet delicious sweet from Udupi in my Home State of Karnataka. 

Ingredients:-

• Kadalebele, (Channa Dal/Bengal Gram), 1 cup
• Jaggery, grated/powdered, 1 cup
• Gasgase ( Khus Khus/Poppy Seeds), 1 and 1/2 tbsp
• Fresh Coconut Gratings, or Copra, 1/2 cup
• Almonds, 10
• Cashewnuts, 10-12
• Raisins, 2 tbsp
• Cardamom, 3-4 
• Water, 2 cups to cook the channa dal
• Ghee, 3-4 tbsp

Method:-

Break the almonds and cashew nuts into pieces and keep aside

Dry roast the poppy seeds and keep aside

Powder the cardamom and keep aside

Wash and pressure cook the channa dal with 2 cups of water for 4-5 whistles or till cooked

The channa dal should get fully cooked, yet remain firm as seen in the photo below

Once the cooker cools, remove the cooked dal and strain the water using a sieve

Mash the cooked dal using the back of the ladle keeping some portion of the cooked dal intact 

In a thick-bottomed kadhai, heat 1 tbsp ghee and on medium heat one by one roast the almonds, cashewnuts and raisins till the nuts change colour and the raisins puff up . Keep aside.

To the same kadhai add the grated jaggery and a little water and on medium heat keep stirring till the jaggery melts  

Now strain the jaggery to remove impurities, if any, and transfer the strained syrup jaggery back to the kadhai

Bring the jaggery syrup to a boil

Lower the heat and add the fresh coconut gratings, the cooked and mashed dal and 1-2  tbsp of ghee 

Mix well and let it cook on medium heat for about 5 minutes, add more ghee as required and stir from time to time  

Cook till the dal and jaggery are well blended and the Hayagreeva becomes fairly thick 

Switch off the gas and mix in the roasted poppy seeds, cardamom powder, fried nuts and raisins

Transfer the Hayagreeva Maddi to a bowl

CABBAGE STIR FRY

 CABBAGE STIR FRY 

Cabbage is one vegetable that we use often in my house. The cabbage has numerous health benefits as it is rich in Vitamin C and has many antioxidants.

Elsewhere in this blog, you will find recipes for dishes made with cabbage such as :- 

• Cabbage Sukke from our Konkani cuisine, 
• Spinach & Cabbage Parantha from Punjab, 
• Cabbage Kheer from West Bengal.

Today's recipe is for an easy to make yet tasty side dish - Cabbage Stir Fry-that goes well with rasam and hot steamed rice. I am sure you will like it when you try it out for yourselves.

Ingredients:-

• Cabbage, 500 gms or about 5 cups
• Mustard Seeds, 1 tsp
• Urad Dal, 1 and 1/2 tsp
• Chana Dal, 1 and 1/2 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/2 tsp
• Curry Leaves, a few
• Water, 1/4 cup
• Salt, to taste
• Oil, 1 tbsp

To Be Ground for the Masala:- 

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 3 
• Cumin Seeds, 1 tsp
• Jaggery, grated, 1 and 1/2 tsp 

Method:-

Wash and chop the cabbage

In a small mixer jar, grind together the coconut gratings, red chillies, cumin seeds  and grated jaggery to a coarse paste without adding any water. Keep aside. 

Heat 1 tbsp oil in a thick bottomed kadhai, and on medium heat add the mustard seeds

When they splutter add the urad dal and chana dal. Saute till the dals change colour

Add the asafoetida, turmeric powder and the curry leaves and saute for a few seconds

To this add the finely chopped cabbage and salt to taste. Saute for 1 minute

Add 1/4 cup of water, mix well and cover and cook for 5 minutes on medium heat stirring from time to time, till the cabbage gets done

Take care not to overcook the cabbage, as it gets cooked fast. It should get cooked yet remain crunchy

Add the prepared masala paste to the cabbage and mix well

Cook for a couple of minutes so that the cabbage gets well blended with the masala

Transfer to a serving bowl

Serve Cabbage Stir Fry as a side dish with hot steamed rice and rasam 

GREEN PEAS MASALA

 GREEN PEAS MASALA 

Fresh Green Peas are generally available during the winter months. I have found that this year's crop has been very good here in Bengaluru. Of course, these days you don't have to wait for the winter months! Thanks to the many supermarkets you get frozen peas all through the year. Many people like to keep a stock of green peas handy as they can be used in a wide variety of dishes and snacks. 

In my house, we like green peas very much. Besides, they are high on nutrients and antioxidants. This makes them good for our health as detailed in this article in Healthline.

Elsewhere in this blog, you will find many recipes made with green peas such as:-

• Paneer Peas Masala, 
• Matar ka Shorba,
• Peas Pulao.

I have adapted today's recipe -for a yummy Side Dish made with green peas -from the YouTube video Green Peas Masala by Rajshri Foods. We tried this out and loved it. 

This goes great with hot rotis and also with hot steamed rice. 

Notes:-

# Blanching the green peas helps in retaining their colour 

#Kashmiri Red Chilli Powder adds to the colour without making it too spicy 

Ingredients:-

• Green Peas, 1 and 1/2 cups
• Tomatoes, 4
• Sugar, 1 tsp + 1 tsp
• Bay Leaf, 1
• Cinnamon Stick, 1 "
• Asafoetida (Hing), 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Kashmiri Red Chilli Powder, 1 and 1/2  tsp
• Garam Masala, 1 tsp
• Hot Water, 1/2 cup
• Kasuri Methi, (Dried Fenugreek Leaves) 1/2 to 1 tsp
• Salt, to taste
• Oil, 2 tbsp

To Grind To A Paste:

• Onions,  2
• Cashew nuts, 10
• Green Chilli, 1
• Garlic Cloves, 8

Method:-

Shell the green peas to yield 1 and 1/2 cups. Keep aside 

Chop the onions 

Roughly chop the tomatoes and grind them in a mixer jar to make tomato puree. Keep aside 

Soak the cashew nuts in adequate water for 10-15 minutes. Keep aside

Wash the green peas  and blanch them. For blanching, boil adequate water in a vessel, add 1 tsp of salt and 1 tsp of sugar and the green peas and let it cook for 2 minutes. Drain away the hot water and transfer the peas to a vessel with ice cold water for about 2 minutes. Drain away the cold water and keep aside.

In a small mixer jar, grind together the chopped onion, green chilli, soaked cashew nuts, and garlic cloves to form a smooth paste without adding any water. Keep aside

Heat the oil in a thick bottomed pan and on medium heat add one by one; the bay leaf, cinnamon, asafoetida, cumin seeds, coriander powder, turmeric powder, Kashmiri Red Chilli Powder. Saute on low flame for about 10 seconds so that the spices don't get burnt 

To this add the freshly ground paste and saute for 2 minutes

Next add the tomato puree and mix well. Cook for 1 minute

Add salt to taste, 1 tsp of sugar  and garam masala and mix well

Now add 1/2 cup of water or as much required to get a gravy like consistency 

Add the blanched green peas and cover and cook till the peas get done 

Crush the kauri methi between the palms of your hand and add this to the Green Peas Masala

Switch off the gas and transfer to a serving bowl

Serve Green Peas Masala with hot rotis, parathas etc

HURALIKAYI PALYA

 HURALIKAYI PALYA

Here's wishing you and your families a Very Happy and Peaceful New Year! 

After the heavy food we enjoy in the holiday season - both eating out and hosting at home- we feel like having some simple homely food for a change! Even an easy to make side dish with rice and rasam or dal tastes great!! 

I decided to make one using French Beans which is one of the most commonly available vegetables in India. It is used in cuisines of different parts of the country. 

Elsewhere in this blog, you will find recipes for dishes made with French Beans such as:-

• South-Indian style French Beans Moong Dal Stir Fry, 
• Farasbi chi Sabzi from Maharashtrian cuisine
• Beans Talasani. from our Konkani cuisine 
• French Beans Sesame Masala

Today's recipe is from my Home State of Karnataka. It is a "Palya" (stir fry) made with French Beans, called "Huralikayi" in Kannada. We enjoy this from time to time, as it is a simple, quick to make yet delicious side dish.

The addition of onion adds to the flavour of this dish.  For best results, choose French Beans that are tender. 

We enjoyed this with hot steamed rice and rasam. 

Ingredients:-

• Huralikayi (French Beans), 500 grams
• Medium-sized Onions, 2
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp
• Hing, (Asafoetida), 1/4 tsp
• Channa Dal, 1 and 1/2  tsp 
• Urad Dal, 1 and 1/2 tsp
• Curry Leaves, 8-10
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup 
• Salt, to taste
• Oil, 2 tbsp

Method:-

Wash and de-string the French Beans and chop them fine 

Finely chop the onions

Slit the green chillies

Place the French Beans in a vessel, sprinkle a little water and cook this in a pressure cooker for 2 whistles

Once the cooker cools, remove the French Beans and keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds

Once they splutter add the hing followed by channa dal and urad dal and saute till the dals change colour

Next add the chopped onions, split green chillies, and curry leaves and saute till the onion turns translucent

To this add the cooked beans, turmeric powder and salt to taste and mix well

Cover and cook on medium heat for a couple of minutes till the excess water evaporates

Switch off the gas and add the fresh coconut gratings

Transfer to serving bowl 

Serve as a side dish with hot steamed rice and rasam or with chappatis