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Green Peas and Mushroom Curry

February 21, 2012 Indian Cooking, Indian Vegetarian, South Indian No comments

Ingredients:

Green Peas – 1 cup (frozen/fresh)

Mushrooms – 2-3 (sliced)

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped)

Green Chilies – 2 (chopped)

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Curry  leaves – 1 sprig

Coriander leaves -  2 tablespoons

Whole Spices – 1 inch piece cinnamon,  3 cloves, 3 cardamom

Coriander powder – 2 teaspoons

Chili powder – 1 teaspoon

Turmeric – 1/2 teaspoon

Fennel powder – 1 teaspoon

Garam masala – 1/2 teaspoon

Freshly ground cardamom – 1 pinch

Coconut milk – 1 cup

Oil – 2 tablespoons

Salt – to taste

How to:

Cook the green peas with 1 cup water and a little salt and keep aside. If you are using the frozen peas , you don’t have to pre cook it.

In a pan add oil , when its hot add the whole spices, after the spices crackle add the chopped onions and a pinch of salt and cook till onions are transparent. Add the chopped ginger and garlic and sauté till the raw smell goes away. Add the sliced mushrooms to the pan and sauté till the mushrooms are cooked. Next  add the masala and the chopped tomato, cover and cook for a while, till the tomatoes are soft and oil starts to separate from the masala. Add the chopped green Chilies to the pan.

Add the cooked peas. If using frozen peas, add1/4 cup water and enough salt to the pan and cook covered for about 10 minutes. Lower the flame and add the coconut milk, mix well and let it simmer for 2 minutes. Check the seasoning and add more salt if necessary. Transfer the contents to a bowl and add the freshly chopped coriander leaves. Serve with Chapatti or Appam.

Lamb Kofta (Lamb Meatballs in Almond Sauce)

February 10, 2012 Indian Cooking, Indian Non Vegetarian No comments

Ingredients:

For the meatballs:

Lamb – 1/2 kg (boneless shoulder –cubed) or 1/2 kg minced lamb

Ginger – 1 tablespoon (finely chopped)

Coriander leaves – 1 tablespoon

Black cardamom powder – 1 teaspoon

Green cardamom powder – 1 1/2 teaspoon

Clove powder – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

For the gravy:

Onions – 2 (pureed)

Tomato – 2 medium sized (pureed)

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilly paste – 1 tablespoon

Green cardamom – 4

Black cardamom – 2

Cinnamon – 2 inch sticks

Almonds – 1/4 cup (toasted and pureed)

Turmeric powder – 1/4 teaspoon

Red chilly powder – 1 teaspoon

Sugar – 1 tablespoon

Cream – 4 tablespoons (optional)

Coriander – 1 small bunch (chopped)

Ghee – 4 tablespoons

How to:

Mince the meat with all the ingredients for the meatballs. You can also buy minced lamb and add the powdered spices to it.

Shape the mixture into lime sized balls, place them in a plate, and let it set in the refrigerator for a while.(this will prevent it from breaking apart)

Heat the ghee in a pan, add the whole spices and let it splutter. Add the pureed onions and fry till golden brown. Next add the pureed tomatoes, turmeric powder, chilly powder, ginger, garlic and green chilly paste, and some salt and cook stirring for about 15 minutes, until the oil separates.

Add 2 cups water, the almond paste and sugar and let it simmer for about 20 minutes.

Take the meat balls from the refrigerator, and put it into the sauce. Cover and cook over low heat for about 20 minutes.

Drizzle over cream and chopped coriander. Remove from flame and serve.

Tomato rice

February 7, 2012 Indian Cooking, Indian Vegetarian No comments

Ingredients:

Rice – 1/2 kg (basmati preferred)

Tomatoes – 2 (1- finely chopped), (1 – cubed)

Green chillies – 2 (slit lengthwise)

Ginger – 2 tablespoons (finely shredded)

lemon juice – 4 teaspoons

Red chilly powder – 1 teaspoon

Oil – 6 tablespoons

Salt to taste

Water to cook the rice – 3 cups

How to :

Soak the rice in about 5-6 cups of water for 1 hour before cooking. Drain and keep aside

Heat oil in a pan and sauté the finely chopped tomatoes, the green chillies, ginger and salt for about 5 minutes.

Add the chilly powder and stir. Add 3 cups water and bring to a boil. Add the drained rice and chopped tomato and cook uncovered for about 10 minutes, until all the water has been absorbed.

Reduce the heat and cover the pan with a tight fitting lid and cook for about 15 minutes.

Add the lemon juice to the cooked rice.

Serve with pickle.

Nilgiri Lamb Korma

February 3, 2012 Indian Cooking, Indian Non Vegetarian No comments

Ingredients:

Lamb – 1 kg boneless (cubed)

Onions – 1 cup (sliced)

Ginger – 1 tablespoon (chopped finely)

Garlic – 2 tablespoons (chopped finely)

Green chilies – 2 ( chopped)

Coriander leaves – 1cup (freshly chopped)

Mint leaves – 1/2 cup chopped

Cashew nuts  – 1/2 cup (roasted and ground to a paste)

Red chilly powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Garam masala – 1/4 teaspoon

Cinnamon stick – 1 inch piece

Cloves – 6

Star anise – 1

Dried Shredded coconut – 1/2 cup

Coconut milk – 1/2 cup

Ginger – 2 inch piece (cut thinly into strips)

Oil – 1/2 cup

Salt to taste

How to:

Grind the ginger, garlic, green chilly, coriander and mint with a cup of water, to form a smooth paste, and keep aside.

Heat oil in a pan and splutter the whole spices (cinnamon, cloves, anise).

Add the onions to the pan and fry till golden brown.

Add the meat, coriander powder, chilly powder, salt and the dried shredded coconut and cook for about 20 minutes.

Reduce the heat and add the ground ginger garlic paste and the cashew paste and cook, stirring it continuously for about 15 – 20 minutes, until the oil separates from the mixture.

Pour in the coconut milk and some water. bring to a boil and cook for about 25 minutes.

Add the garam masala and the chopped ginger strips.

Serve hot with rice or bread.

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