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Chicken Pickle
AdvertisementsChicken Pickle may sound absurd and awesome. But it is possible to make delicious and spicy pickles with anything and everything.
Ingredients
Boneless chicken 500 gram
Fenugreek powder 1/2 teaspoon
Garlic 10 cloves
Vinegar 250 ml
Mustard powder 1 teaspoon
Oil to fry
Red chilli powder 1 tablespoon
Salt to taste
Turmeric powder 1/2 teaspoon
Vinegar 1 tablespoon
Preparation
Cut chicken into small pieces.
Put the chicken pieces in a bowl, add chilli powder, salt and 1 tablespoon vinegar and mix well and set aside for half an hour to marinate.
Heat oil in a pan and fry the chicken pieces, drain and keep aside.
Heat 2 tablespoon oil in another pan, add chopped garlic and saute.
Add fenugreek powder, mustard powder, turmeric powder, red chilli powder, vinegar and mix well.
Add the fried chicken pieces, vinegar and mix well.
Take off from the fire and allow to cool.
Can be stored for a long time in air-tight jars.
Keep the jars in fridge for a long shelf life.
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Indian Gooseberry Chutney
AdvertisementsIndian Gooseberry Chutney
Ingredients
Coriander leaves a bunch
Gooseberry 200 grams.
Green chilli 5 nos.
Ginger a small piece
Olive/coconut oil 1 tablespoon.
Salt to taste
Preparation
Wash the coriander leaves and let it dry.
Split the gooseberries, remove the seeds and slice into small pieces.
Remove the seeds from the green chillies and chop them into small pieces.
Remove the skin of the ginger and chop into small pieces.
Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney.
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Carrot Kheer (Carrot Payasam)
AdvertisementsCarrot Kheer (Carrot Payasam)
Ingredients
Carrot 500 grams
Milk 1 litre
Sugar 100 grams
Saffron a pinch
Almond flakes (pieces) 1 tablespoon
Preparation
Clean and peel the carrots, and cut them into small pieces.
Cook the carrot pieces adding some milk till it becomes tender.
Remove the carrot pieces from heat, add sugar to it and mash it to a paste.
Cook the rest of the milk on low heat adding the saffrons.
Add the carrot paste to this and mix well.
Allow to cool.
Serve chilled garnishing with fried almond flakes and saffron strands.
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Scrambled Eggs
AdvertisementsIngredients
Eggs 4 nos
Ginger chopped 1 teaspoon
Coconut scrapped 100 gram
Green chilli chopped 4 nos
Onion chopped 1 nos
Curry leaves 1 sprig
Salt to taste
Oil 1 tablespoon
Preparation
Heat oil in a pan and add onion and green chilli and cook for a few minutes stirring well till the onion is cooked.
Add ginger, salt and curry leaves and stir well
Add the eggs one after another and stir well.
Add the scrapped coconut and cook for a further 5 minutes stirring the thoran well till it becomes dry.
Can be served with main dishes like boiled rice, chapati, bread boiled potatoes tapioca and the like.
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Beet Root Juice with White wine
AdvertisementsA Colourful Apéritif with Beet-root Juice
Ingredients
Beetroot juice 50 ml
White wine 150 ml
Fresh orange juice 2 teaspoon
Lime slices to garnish
Preparation
Pour the beetroot juice into a glass.
Add the wine over it and mix gently.
Add fresh orange juice and one or two ice cubes and decorate with lime slices and serve.
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Anchovies (Sardellen) Curry
AdvertisementsAnchovies (Sardellen) Curry
Ingredients
Sardellen 500 gram
Oil 100 ml.
Onion finely sliced 2 nos.
Green chillies sliced 5 nos.
Ginger finely chopped 1 tablespoon
Curry leaves 1-2 sprig.
Unripe mango medium size (peeled and diced) 1 nos.
Coconut milk 100 ml
Turmeric powder 1/4 teaspoon.
Chilli powder 1 teaspoon.
Coriander powder 1 teaspoon.
Preparation
Heat oil in a pan, add onion, green chilli, ginger, curry leaves and saute stirring well.
When done add turmeric powder, chilli powder and coriander powder and mix well.
Add 50 ml. coconut milk and 100 ml. water and mango pieces and allow to boil.
When boiled add the fish pieces and cook well
for 10-15 minutes.Add the rest of the coconuit milk and mix well tilting the pan, take off from the heat and serve.
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Snake gourd Fry – Pdavalanga Fry.
AdvertisementsSnake gourd Fry – Pdavalanga Fry.
Ingredients
Snake gourd cut into small stripes 500 gram.
Water 200 ml.
Baking powder a pinch
Salt to taste.
For Seasoning
Oil 1 tablespoon.
Mustard seeds 1/2 teaspoon.
Cumin seeds 1/2 tsp.
Shallots sliced 2 tablespoon.
Dried chillies 4 nos,
Urid dal 1 tablespoon.
Garlic chopped 1 teaspoon.
Curry leaves 1 sprig.
Asafoetida powder a pinch
Salt to taste.
Preparation.
Cook Snake gourd stripes (padavalanga) adding water and baking powder for a few minutes.
Take off from the heat, drain and keep aside.
Heat oil in a pan, add mustard seeds, cumin seeds, urid dal and allow to pop.
Add sliced garlic, shallots, dried chillies curry leaves and fry s.
Add asafoetida powder, cooked snake gourd and salt and fry till dry.
Serve it as a delicious side dish.
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Apple Mango Chutney
AdvertisementsApple Mango Chutney
Ingredients
Unripe mangoes 200 grams
Sour/unripe apples 200 grams
Chilli powder 1/2 teaspoon
Sugar 1 teaspoon
Garlic minced 1 teaspoon
Ginger chopped a small piece
Raisins 2 tablespoon
Water 250 ml
Vinegar 200 ml
Cardamom seeds from 2 pods
Preparation
Peel and slice mangoes and apples.
Put them into a thick-bottomed pan, add water, garlic and cook till tender.
Add chilli powder, cardamom and raisins and cook till all water is absorbed.
Add vinegar, mix well and take off from heat and allow to cool before storing.
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Egg Curry with Shrimps
AdvertisementsEgg Curry with Shrimps
Because it does not require a large number of ingredients to cook, egg curry is a meal that you can make for your family and friends at any time of the year, regardless of the season. The following recipe is for a non-vegetarian version of egg curry that includes shrimp. It is a delicious meal that you can eat with a simple chapati or even steamed rice! Cooked with shrimp, coconut milk, onions, tomatoes, tamarind paste, hard-boiled eggs, and a variety of spices, Shrimp and Egg Curry is a simple recipe for a main course that can be prepared in no time at all. This curry dish is perfect for gatherings with friends and relatives. We are confident that your guests will like it and will demand more of it. Give this simple dish a go, and then enjoy it with the people you care about.
Ingredients for Egg Curry with Shrimps
600-gram shrimp
75 ml of refined oil
curry leaves
15-gram ginger paste
6 g red chili powder
coconut milk (250 mL)pinches salt
4 egg
200 grams of minced onion
20-gram garlic paste
8 green chillies
2 tomato
2 tablespoons of tamarind paste
Preparation of Shrimp and Egg Curry
Put a sauce pan on a stovetop with a medium flame, add water and tamarind paste to the pan, and then bring the mixture to a boil. Turn the heat down to low and let it simmer until it has been reduced by a quarter.
After that, add chopped onions and curry leaves to oil that has been heated over medium-high heat in a skillet with a deep bottom and a nonstick coating. Sauté the ingredients until the color changes to a light golden brown, and then add the garlic-ginger paste, green chilies, and red chilli powder to the pan. Continue to sauté the ingredients until all of the moisture has been evaporated.After that, add the tomatoes and stir-fry them until the oil begins to leave the edges of the pan. Make sure the tomatoes are sliced and the pulp has been removed. After that, put the shrimp in the pan and toss them for a minute while they are cooking. Take the pan off the heat and whisk in the coconut milk. Then, put the pan back on the heat and bring the mixture to a boil. (It is important to make sure that this does not come to a boil, since this would cause the coconut milk to curdle.)
Bring the shrimp to a boil in the coconut milk until the sauce has reached the desired consistency. Now, bring the curry that has been made to a boil and stir in the tamarind paste (it is recommended that you use tamarind pulp instead). After you have transferred the shrimp curry to a serving dish, top it with hard-boiled eggs that have been split in half and serve it over rice that has been steamed. -
Papaya Fry Curry.
AdvertisementsPapaya Fry Curry
Ingredients
Unripe papaya (peeled and sliced in long stripes) 500 gram
Onion finely chopped a small one.
Garlic finely chopped 1 tablespoon.
Oil 1 Tablespoon
Mustard seeds 1/4 teaspoon.
Curry leaves 1 sprig.
Chilli powder 1/4 teaspoon.
Salt to taste.
Preparation
Peel and cut the papaya and remove the seeds.
Slice the papaya flesh into long stripes.
Wash the papaya stripes in cold water.
Heat oil in a pan, add mustard seeds and allow to pop.
Add shallots, garlic and fry till they reach golden brown.
Add curry leaves, chilli powder, salt and papaya stripes and cook for 5 minutes on medium flame with closed lids adding a bit water.
After 5 minutes remove the lids and cook till dry stirring occasionally to prevent burns.
Serve warm.
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