Category: Main Course

Categories
Curries Main Course

Chicken Mughlai

Mughlai chicken, a North Indian chicken curry with aromatic spices and royal flavours. This gravy is rich, creamy and perfectly spiced.

Ingredients

500 gms Chicken
1 Onion thinly sliced for Birista
1tbsp Dry Kasuri Methi
3 tbsp Cream (optional)
2 Bay leaves
1 tbsp Coriander powder
1 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Cumin powder
1 tbsp Ginger garlic paste
2 tbsp Curd
Salt to taste
1/4 cup Oil
1 tbsp Ghee

For grinding
1 Onion
2 Tomatoes
3 Chillies
1 inch ginger
10 garlic
3 Cardamom
1 inch Cinnamon
10 Peppercorn
6 Cloves
10 to 15 Almonds

Instructions
Marinate the chicken with ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and curd for 30 mins.

In a pan, heat oil and add the thinly sliced onions, fry it till they turn crispy and golden brown in color. Keep aside.

In the same pan, add the ghee, bay leaves and the ground paste, fry till it turns brown in colour and the oil starts to separate. Add the birista (fried onion) and mix it in well.
Now add the chicken, sauté it for 5 mins on high flame. Check for the seasoning and add salt if required.  Lower the heat and cook the chicken with the lid on, stirring it in between.

Once the chicken is cooked, add cream and stir it in well. This will make the gravy rich and creamy in texture.
Add the dry kasuri methi at this point. Cook the gravy for 2 to 3 minutes. Garnish it with coriander leaves and serve it with rice or naan

Categories
Main Course

Palak Paneer

One of the most popular North Indian dish. The spinach gravy has a rich creamy texture, its extremely delicious and flavourful. Totally healthy and rich in protein.

Ingredients 
3 small bunch of Palak
200gms Paneer cut in cubes
1 Onion finely chopped
1 Tomato finely chopped
10 Garlic flakes minced
1 inch Ginger minced
3 Chillies
1 tsp Jeera
2 to 3 tbsp Oil
1 tbsp Ghee
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Coriander powder 
1tsp Garam masala
1 tbsp Kasuri methi
1/4 cup cream ( optional)
Salt as per taste

Instructions 
Boil water in a vessel, add spinach leaves to it. Blanch the spinach leaves and then transfer it in cold water to retain the colour. You can even steam the spinach leaves
Once cool, grind it into a nice puree along with the chillies ( you can increase chillies if you like it spicy)
Heat a pan on a medium heat, once hot add oil. Add cumin seeds, now add the onions,  once translucent, add garlic and ginger and sauté it, till you get a nice aroma. Add tomatoes and fry well till it’s soft.
Add the powder masalas, mix it in well .Add the paneer, salt ( as per taste ) and fry well
Add spinach puree, kasuri methi and cook it on a medium flame, add ghee at this point. Add cream and mix. Let it simmer for 4-5 minutes, Serve hot.

Categories
Curries Main Course

Kerala Style Beef Curry

Spicy beef curry full of flavor and deliciousness. This beef is cooked in an aromatic mix of spices with an intense flavor of curry leaves.

Ingredients

500 gms Beef
2 Onion sliced
2 Chillies slit
2 Potatoes cubed/sliced
3 to 4 Sprigs of curry leaves
1/4 cup Coconut oil
Water as required
Salt- to taste

To grind into fine paste

5 Garlic
1 inch Ginger
1 tbsp Red chilli powder
1 tbsp Coriander powder
3/4 tsp Fennel seeds
1/4 tsp Turmeric powder
1/4 tsp cumin
1 Star anise
3 Cloves
1 inch cinnamon
2 Cardamom
10 Pepper

Instructions:
In a pressure cooker heat oil. Add onion, green chilies and curry leaves. Saute it well.
Add the ground masala, fry it well till the oil separates.
Now add beef, mix in well Add potatoes, water and salt to taste.
Cover the cooker and cook until beef is done.
Release the steam to open the cooker. Add few more curry leaves if you prefer.
Once again cook it on low flame, till the gravy is thick..

Categories
Appetizers Main Course

Goan Beef Chilli Fry

Lip-smacking, flavourful, spicy beef chilli fry with aromatic spices. This can be made quickly with leftover beef roast and relished as a side dish or with Goan bread. It’s quick and simple!

Ingredients:

For Roast
1 kg Beef
2 medium Onion
3 Kashmiri Red Chillies
2 inch Cinnamon
5 Cloves
5 Peppercorns
2 -3 tbsp Oil
Salt to taste

Roast Masala :To Grind
1 Onion
12 -15 Garlic
1 inch Ginger
10 Cloves
2 inch Cinnamon Stick
10 Peppercorns
1/2 tsp Cumin seeds
½ tsp Turmeric Powder
Vinegar for grinding approx. 1/4 cup

Beef Chilli Fry
3 tbsp Oil
2 Onions Sliced
2 Potatoes cubed
2 Green chillies slit
2 Green capsicum chopped
Salt to taste

Instructions

Wash the meat and pat dry it. Cut the beef into large slices.
Grind the roast masala into a fine paste and apply it to the meat along with some salt. Marinate it for over 2 to 3 hrs or best overnight in the refrigerator.

Heat oil in a pressure cooker, add all the whole spices and red chillies. Add the onions and saute it for few minutes until soft.
Add the beef pieces along with the marinade and stir it in well.
Add in little water and pressure cook it till done.

Release the steam to open the cooker.
Once again cook it on low flame, till the meat stock is reduced and well coated.

Serve it along with fries .
You can use it to make sandwiches and chilli fry.

For Beef chilli fry
Apply salt and deep fry the potatoes and keep aside.
Heat oil in a pan and add onions and green chillies and sauté on low heat for a while. Add salt and saute it for 2 minutes. Add the cooked and sliced beef roast along with the marinade and cook it on low heat for 4 to 5 minutes. Add the fried potatoes, capsicum and mix in all well and cook for about 5 mins . Put off the heat. Add coriander leaves and serve hot.

Categories
Main Course

Mutton Chop Green Curry

Mutton chop cooked in flavourful green masala. The flavor of the meat and the bones makes this dish extremely delicious.

Ingredients
500 gms Mutton chops
2 large onions chopped
1 Tomato chopped
2 Potatoes cubed 
1/2 Lime juice
1 tbsp ginger garlic paste 
1 spring Curry Leaves 
Salt to taste 
3 tbsp Oil
1 1/2 cup water 


For the Green Masala Paste: 
1 small bunch Green coriander leaves
1 small bunch
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
2 to 3 Green Chillies
10 Cloves
12 Peppercorns
1 inch Cinnamon
 2 cardamom 
1/2 tsp Cumin seeds
2 tsp coriander seeds
1/2 tspTurmeric Powder
1 marble sized ball Tamarind

Instructions 
Marinate the mutton with ginger garlic paste  for 30 mins. In a cooker heat 3 tbsp oil , add onion and saute it till they are golden brown. Add the tomatoes and fry well. 
Once the tomatoes are soft , add the mutton and fry it for 5 mins. 
Now add the green masala, mix it in well till the mutton is well coated with the masala.
Add water as per the consistency you prefer. Drop in chopped potato and pressure cook it till done. 
Once you open the cooker, check for the seasoning. Add curry leaves. You can add slit chillies if required.  Cook it for 5 mins. Garnish with coriander leaves and serve.

Categories
Main Course

Prawn Spaghetti with Tomatoes, Chilli and Basil

An easy and a wholesome meal with a spicy kick of chilli flakes.

Christina

INGREDIENTS 

200 gms spagetti 
1/2 cups prawns ( you can use chicken as well)
1/2 tsp each of dried oregano
1/2 tsp dried basil
15 nos cherry tomatoes, cut half
10 garlic cloves, coarsely chopped
3 tbsp olive oil1 tbsp red chilli flakes 
Handful fresh basil
Salt and pepper as per taste
Grated cheese as per your taste


INSTRUCTIONS 

Bring a large vessel of salted water to boil. Add the spaghetti and cook according to package directions.

Reserve about 1/2 cup spagetti water. 

Apply salt, pepper, oregano and basil to prawns and keep aside

Add olive oil in a large pan, add garlic and cook slowly on low heat, let the garlic flavor infused in the oil,  do not brown or burn, add chilli flakes.

Now add tomatoes, salt and pepper and let the heat be medium-low. Saute it for about 4-5 minutes.

Add the prawns, saute it till its cooked. 

Add the spaghetti to the tomatoes and toss well. Add grated cheese and mix in well to get a creamy texture. If spagetti seems too dry, add some of the reserved spagetti water.

Check for seasoning. Add fresh basil, toss it in. Top it with grated cheese and serve.

Categories
Appetizers Main Course Sea Food

Prawn Roast

A spicy, aromatic kerala style prawn roast. Delicious and flavorful dish.

Ingredients

2.5 tbsp Coconut Oil
2 Onion, chopped/ sliced
1 tbsp Ginger- Garlic paste
1 chillies chopped
1 sprig Curry leaves-
1 Tomatoes ( optional)
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp chili powder
1.5 tsp coriander pwd
1 tsp garam masala pwd
1/2 tsp black pepper pwd
Salt to taste
Coriander leaves- Garnish

Marination for prawns
250 to 300 gms Prawns
1/2 tsp Turmeric powder
1 tsp Salt

Instructions
Marinate the Prawns and keep aside.
In a pan heat oil over medium heat, add cumin, fennel seeds, saute. Add onions, saute for a few minutes.
Add ginger-garlic paste, chilli and curry leaves  saute till onions turn golden brown.
Add tomatoes, if you prefer at time. Let it cook till the tomatoes are soft.
Add the marinated prawns.,mix in well. Now add  chilli pwd, coriander pwd and salt to taste as per required.Cover and cook for a while. You can add around 3 tbsp water and cook till the water dries up.
Add ground pepper and garam masala and combine well.
Add chopped corianderl eaves and serve hot.

Categories
Main Course Sea Food

King Fish Curry

This is one of my favorite curries❤
It’s simple and delicious,with a blend of fragrant spices.

Ingredients

6 to 7 pcs  Surmai/ King Fish
2 mediun size onions chopped
1 Tomato chopped
2 green chilies
Coriander to garnish
1 1/2 tsp Vineger
1 tsp sugar
Salt as per taste
4 to 5 tbsp Oil cooking and frying

Red Masala ( grind into fine paste)

7- 8 Dry red chillies
10 Cloves
8 peppercorn
1 inch Cinnamon
½ tsp Tumeriv powder
1 marble size tamarind
10 pods Garlic
1 inch Ginger
 
Instructions
 
Apply salt and turmeric to the fish, marinate it for 30 mins and fry , keep aside
In a pan heat oil and saute onions, till golden.
Add chillies and fry well, add chopped tomatoes cook till they are soft and you see the oil at the sides.
Add the red masala and fry well, till the oil floats.
Add water to it as per the thickness you require.
Once the curry starts boiling, lower the heat and add the fried fish.
Add salt, sugar and vinegar as per you taste..Let it simmer for 5 to 7 mins.
Garnish with coriander and serve.

Categories
Main Course Sea Food

Green Masala Prawn Curry

A vibrant curry with coconut, chillies and coriander. Lightly spiced, with a hint of heat, all the flavors are beautifully balanced .

Ingredients
1 medium onion chopped
1 tomato chopped
1 sprig curry leaves
2 potatoes or cauliflower chopped
Oil
Salt to taste
Water as required 

Green masala 
1 cup sliced coconut 
1 bunch  coriander leaves
10 – 12 garlic cloves
1 inch ginger
4- 5 chillies
4 – 5 almonds ( optional)
1 1/4 coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 big onion sliced
1 marble size tamarind ball 

Marination

350gms to 400gms Prawns
1 tsp salt
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 slice lime juice

Instructions 

Marinate 350 – 400 gms prawns with salt, turmeric  and 1/2  lime juice and keep it for 15 to 20 mins. 

Heat oil , add onions , saute it till golden brown, Add curry leaves, prawns, potatoes and tomatoes , stir it well. Cover and cook for 2 to 3 mins.

Add green masala , mix  and cook for 2 mins. Add water as per the consistency you prefer and salt to taste.

Cover and cook till the potatoes are cooked.

Serve hot with rice.

Categories
Appetizers Main Course

Beef Roulade

Delicious beef roulade wrapped in goa sausages and veggies, absolutely scrumptious and flavorful.

Ingredients
1 kg Beef undercut slices
1 onion1 tomato 
2 tbsp of ginger garlic paste
Juice of 1/2 Lime / 1tbsp vinegar
1 – 2 Maggie cube ( optional but recommended) 

For beef filling
Goa sausages
Potato strips
Onion sliced
Carrot strips
Capsicum strips 

Green masala 
1 cup Coriander leaves
1 onion
12 -15 cloves
1 1/2 inch ginger
8-10 garlic cloves
7 -8 green chillies
1 inch cinnamon stick
10-12 peppercorns
1 tsp cumin seeds
1 tsp Turmeric powder
Marble size tamarind ball
Salt to taste 

Instructions
Grind the green masala into a fine paste adding little water. 
Tenderize the beef, add salt and add 2 tbsp of the green masala and marinate the beef for 30 mins to 1 hr. 
Take a beef strip and place the goa sausages, 1 strip of potato, onion, capsicum, carrot and roll the beef. To secure tie it up with a thread or seal it with a toothpick. 
In a deep pan , saute onion till translucent,  add chopped tomato, ginger and garlic paste. Fry well . Now add the green masala , maggie cube and saute the masala till you see the oil at the sides, now add water. Add the beef rolls and add more water if needed. Cover and cook till the beef is done.  Garnish with coriander leaves and serve
Note: if you still have few veggies left, chop them into cubes and add it in while cooking


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