Wednesday, 26 February 2014

Suran Kofta Curry

I have generally seen suran or zimikand kofta recipes with cooked suran, but I made it with raw suran and it had a lovely taste. Non-suran lovers will never guess what the koftas are made of...I tried it with one :-).



Ingredients

For the Koftas

250 grams of suran,
½ to ¾ cup roasted gram flour,
1 medium-sized chopped onion,
Green chilli paste to taste,
1 tsp ginger paste,
Juice of half a lemon,
Salt to taste,
1 tsp turmeric
½ tsp garam mssala powder,
4 chopped garlic cloves,
A good handful of coriander leaves,
Oil for deep frying

For the Gravy

2 big sliced onions,
4 small tomatoes,
1 inch piece of ginger,
12 cloves of garlic,
½ tsp red chilli powder,
½ tsp cumin powder,
1 tbsp coriander powder,
A few coriander leaves,
Salt to taste,
2 tbsp oil

Method

To Make the Koftas

Peel, wash and grate the suran. Mix in all the kofta ingredients, except the oil.

Heat oil in a frying pan and when it is hot add small quantities of the mixture in the shape of balls and fry on a low heat till done and dark brown in colour. Drain and keep aside.

To Make the Gravy

Heat the oil and add the sliced onion, garlic cloves and sliced ginger. Fry on a low flame till the onion turns brown in colour. Grind this to a paste along with the tomatoes.

Add all the powdered spices to the paste and let it cook for 5 minutes then add about 2 cups of water and let it come to a boil. Simmer for some time and then slip in the koftas and switch off the heat.

Garnish with coriander leaves and serve with phulkas.

Tuesday, 18 February 2014

Stir-Fried Potatoes with South Indian Flavours



Potatoes are not made as often in South Indian homes as it is in North Indian homes where in some houses it is almost a staple. Today I am posting a recipe for potato with South Indian flavours.



Ingredients

½ kilo small potatoes,
12-15 shallots or sambar onions,
A handful of curry leaves,
2 tbsp urad dal,
4-5 dry red cillies,
10-12 black peppercorns,
2 tbsp coconut oil,
1 tsp mustard seeds,
Salt to taste

Method

Wash and boil the potatoes till almost done. Ensure you don’t overcook them.

Peel and halve or quarter them as per the size.

Peel and halve the shallots.

Roast the urad dal, red chillies and black peppercorns. Powder this to a coarse powder.

Heat the oil in a pan and add the mustard seeds. Once they pop add the halved shallots and curry leaves. Once the onions brown add the boiled halved potatoes and sauté for about 7-8 minutes.

Now add the coarse masala powder and sauté for another five minutes.

Can be served with phulkas or even with plain rice and dal.

Sunday, 16 February 2014

Curry Leaves Chutney



A dry chutney to go with your idlis and dosas today. This chutney can be stored for well over a month and if you refrigerate it, it should be good for a couple of months, but I don’t see it lasting that long.



Ingredients

½ cup of channa dal,
½ a grated coconut,
10-12 dry red chillies,
1 cup curry leaves,
Salt to taste,
1 small ball of tamarind

Method

Wash and wipe dry the curry leaves. You can also use dry curry leaves for this recipe.

Roast the channa dal on a low flame till nicely browned. Powder this and keep aside.

Next roast the grated coconut and when half done add the red chilles, curry leaves and continue till well dry and well roasted.



Powder all the ingredients together. Store in an airtight container.

Goes well with idlis, dosas or even with plain rice and dal.

Saturday, 15 February 2014

Egg Masala Khichdi



Khichdi or khichri is made in most Indian homes. In some homes it is considered as solely a kids food item or it is made when there is someone unwell at home. But then are also many households where it is a common dish made even for adults. Mine is one such house. Khichdi is generally made with rice and lentils, the other day I decided to enhance the protein content by adding some channa and boiled egg to it.



Ingredients

3 boiled eggs,
1 ½ cup basmati rice or any good quality rice,
½ cup chilke walla moong dal,
¼ cup whole moong (soaked),
¼ cup boiled small brown channa,
1tsp turmeric,
Salt to taste,
10 peppercorns,
6 slit green chillies,
½ tsp mustard seeds,
½ tsp cumin seeds,
½ tsp garam masala powder,
3 cloves,
2 sprigs curry leaves,
2 bay leaves,
1 tbsp ghee,
1 tbsp browned sliced onions

Method

Hard boil, shell and halve the eggs.

Wash the rice and moong dal.

Heat ghee in a pressure cooker and add the mustard seeds, peppercorns, cumin seeds and cloves. Once they pop add the slit green chillies, curry leaves, bay leaves and turmeric.

After a minute add the rice, moong dal, whole moong and boiled channa. Stir well and add the salt and garam masala powder. Saute for five minutes.
Add three cups of water and gently slip in the halved boiled eggs. Sprinkle the garam masala powder and close the lid.

Pressure cook it for one whistle. Let the steam release on its own.

Serve hot garnished with the browned onions.

A good accompaniment is a simple onion-tomato raita.