Rajma Curry

The receipe was given by my collegue at work, Rita. She brought Rajma chawal for lunch one day and I totally flipped for it. Thanks a lot to her for sharing the receipe, though I have tried to make it as close to what the receipe says, I maintain that it still is not the same as hers. Anyways, my quest for the perfect rajma continues.

1 cup rajma beans
2 medium onions, finely chopped
6 to 8 garlics pods
2 green chilies
1 tsp ginger garlic paste
½ teaspoon haldi
1 tsp chili powder
2 tsp dhania jeera powder
1 tsp. garam masala
2 medium sized tomatoes, chopped
Oil
Salt to taste

Method:
1. Wash the rajma seeds and soak in water overnight. Then pressure cook for 30 minutes. Don’t keep in the cooker for too long else they will become soft.
2. Finely chop onions, garlic, ginger and green chillies. Heat oil in a pan, fry the same.and let it brown.
3. When the onions are nearly brown, put in a teaspoon of garam masala and let it brown with the onions and garlic
4. Once the onions are browned, put in all the masalas (turmeric, chilli powder, dhania powders and let it getl golden brown. (Keep the stove on low else the masala will burn)
5. Now add chopped tomatoes and fry for another 10 minutes or until the tomatoes are tender.
6. Add boiled rajma and salt to the tomato mixture and allow to cook for 5 to 10 minutes.
7. Eat with plain white rice or parathas…

Meen Moilee (Fish Moilee)

Being a Malayalee, I was expected to eat fish al through. I just realized that it is an acquired taste, of late. Here's my first attempt to make a fish curry at home, true blue traditional style with coconut milk. The inspiration was seeing a National Geographic documentary on South Indian food. It rocks!

Ingredients

Fish - ½ kg (Sliced) (I used King fish but I suppose you can do with Pearl Spot, Haddocks or even Cod fillets)

Onion - 2 nos. (Sliced)

Green chilly - 6 nos.”

Ginger - 1” piece

Garlic - 4 cloves ”

Curry leaves - 1 sprig ”

Masala

Coriander powder - 1 tsp

Pepper pod - ¼ tsp

Cumin - ¼ tsp

Turmeric - ¼ tsp

Coconut milk - ½ cup (thin milk)

- ½ cup (thick milk)

Oil - 2 tbsp

Method:

Heat oil in a flat pan with a lid

• Fry the sliced ingredients light brown

• Add the ground spices and fry on low heat for 5 minutes

• Using the spatula push the mixture to a side of the pan

• Place the fish in a single layer in the center

• Pull the paste over the fish and pour the thin coconut milk

• Cover and cook for 10 minutes; give an occasional gentle shake to the pan

• Pour the thick milk, taste for salt, place thick slices of tomato; simmer and remove.

• May be served with nice fragrant basmati rice.

Enjoy and give your feedback.

Stuffed Chicken

This was the main course for the Boy's cookout lunch and I did get some good reviews for it. Ingredients 1 tbsp olive oil 1 banana shallot, chopped 2 garlic cloves, chopped 55g/2oz shiitake mushrooms, chopped 55g/2oz feta, crumbled 1 tbsp chopped fresh basil salt and freshly ground black pepper 1 skinless chicken breast 150ml/5fl oz white wine 1 tbsp pinenuts, toasted Method 1. Preheat oven to 250C 2. Heat the oil in a small ovenproof frying pan over a medium heat. Add the shallots and fry for 3-4 minutes, until softened. 3. Add the garlic and fry for one minute. 4. Add the shiitake mushrooms and fry for two minutes. 5. Add the feta and basil and continue to cook, stirring until the feta has melted. 6. Season with salt and freshly ground black pepper and remove the pan from the heat. 7. Take the chicken breast, pound it thin. 8. Spoon the mushroom mixture into the pocket, then return the stuffed breast to the frying pan. 9. Fry the chicken breast over a medium heat for two minutes, until browned, then turn the breast and cook for another two minutes. Transfer to the oven to roast for a further 10-12 minutes, or until completely cooked through. 10. Remove the chicken breast from the oven and place onto warm a plate and leave to rest. 11. Return the frying pan to the hob and add the white wine. Stir well, so as to incorporate the chicken juices from the base of the pan. 12. Pour the white wine reduction over the plated chicken breast, then sprinkle with the pinenuts. Serve immediately.

Traditional Gujarati Khichdi

In continuation of my gujurati meal experiment, I tried the gujju khichdi which turned out really well (if I must admit so myself)

Ingredients
2 cup moong dal
1 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)


Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup to 2 cups of water to make it nice and gooyee), cover with the lid and cok it for 4-5 whistles.

Serve the Khichdi and Kadi hot with pickle or with a papad! Enjoy the taste of a traditional gujarati meal:)