Spicy potato curry (Batate Song)

Batate song/Potato song is a very famous konkani dish. This spicy, tangy curry goes really well with some dalithoy and rice or pan polo/neer dosa. I have used Kashmiri red chilli powder for making this dish as it gives a nice color but it is less spicy compared to the regular red chilli powder.  You can also use a combination of both the red chilli powders. You can adjust the quantity of red chilli powder and tamarind concentrate according to your taste.

 Ingredients:

4 medium sized potatoes
3 tbsp. coconut oil
2 large onions, finely chopped
1 tbsp. red chilli powder
Little less than half a teaspoon of tamarind concentrate (I used tamicon)
Salt to taste

Directions:

Pressure cook potatoes until soft but not mushy. Allow to cool down and peel off the skin. Crumble them coarsely.
Heat oil in a pan. Add chopped onions and sauté until golden brown on medium heat.
Lower the heat completely and add red chilli powder. Mix well. Sauté for 5-6 minutes.
Add tamarind concentrate, salt and 2 cups of water. Mix it well. Increase the heat and bring it to a boil.
Add crumbled potatoes and mix well. Bring it to a boil, cover and simmer gently for 15 minutes, until the potatoes absorb the flavors and very thick sauce is left.

Methi Matar Paneer (Fenugreel leaves with Peas and Paneer)

Methi matar paneer is full of flavor and texture and is a fantastic vegetarian main course. This recipe is inspired from a north Indian classic recipe matar paneer. But adding fresh methi leaves gives this dish a different aroma altogether. You can add fried paneer cubes to maintain its shape. But I like to add it as it is. Adding almonds is optional. I prefer to add it as it gives a smooth, creamy and rich texture to this dish. You can use cream or milk. Here I have used milk in this recipe. This dish goes really well with chapati, jeera rice, ghee rice or basmati rice.

 

 

 

Ingredients:

1 bunch fenugreek leaves/methi
1 cup fresh or frozen green peas
200 grams paneer
3 tbsp. oil
12 almonds
1 large onion, roughly chopped
4 large cloves of garlic, peeled and roughly chopped
1" piece of ginger, roughly chopped
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 large tomatoes, roughly chopped
1 tsp. tomato paste ( use only if the tomatoes are not sour enough)
Salt to taste
1/2 tsp. garam masala powder
3/4 cup of milk
Pinch of sugar (optional)

 

Directions:

 

Wash fenugreek leaves and chop finely. Keep it aside.

Thaw frozen peas and keep it aside. If you are using fresh peas, pressure cook by adding some salt until soft.
Cut paneer into desired shape and keep it in some warm water.
Grind ginger and garlic to a smooth paste.
Heat 2 tbsp. oil in a pan. Add almonds and onions and sauté until the onions turn translucent.
Add ground ginger and garlic and sauté until the raw smell is gone.
Add turmeric powder, red chilli powder and coriander powder. Mix well. Cook for 30 seconds on low flame.
Add salt, tomatoes and tomato paste, if using. Mix it well. Increase the heat to medium and cook until soft. Add some water to prevent the spices sticking to the bottom of the pan.
Allow the mixture to cool down. Put it in a blender grind to a smooth paste.
Heat remaining oil in the same pan. Add chopped fenugreek/methi leaves and sauté until it wilts.
Add ground onion tomato paste and mix well.
Add milk and mix well. If you find the gravy is too thick add some water.
Add peas and bring the curry to a boil. Cover and simmer for 10 minutes.
Add paneer cubes, garam masala powder and a pinch of sugar.  Mix gently as the paneer tends to break. Continue to cook for 5 more minutes until everything comes together.
Serve.

 

 

Dal Fry

 This is a classic dal recipe. It is absolutely wonderful and easy to make. I learnt this recipe from my sister in law Shilpa Shenoy.

 

 

Ingredients:

 

1 cup toor dal
Salt, to taste
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, finely chopped
3 large cloves garlic
1" piece ginger
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 med. tomatoes, finely chopped
1/2 tsp garam masala powder
8-10 springs coriander, chopped

Directions:

Wash and pressure cook dal by adding water and salt for 4 whistles or until smooth.
Grind ginger, garlic and green chillies to a smooth paste by adding some water. Keep it aside.
Heat oil in a pan. Put cumin seeds and allow them to sizzle.
Add chopped onions and sauté until they turn slight golden on the edges.
Add ginger, garlic and green chilli paste until the raw smell is gone, around 45 seconds.
Lower the heat and add turmeric powder and red chilli powder and mix well. Cook for 15-20 seconds.
Add chopped tomatoes, mix well and increase the heat to medium. Cook until the tomatoes turn soft and mushy.
Add garam masala powder and cook until oil leaves the sides of the pan.
Add cooked dal and mix well. Bring it to a boil, cover and simmer for 8-10 minutes. Add chopped coriander and mix well.
Serve hot garnished with some more chopped coriander. Goes well with jeera rice, ghee rice or chapati.




Chettinad Egg Curry

We love eggs in any form in our home. It is one of the most versatile ingredient. I make curries, gravies, biryani, scrambled eggs and omelets with eggs very often. This egg curry is a perfect blend of aromatic Indian spices and it goes really well with rice or roti.

 

 

 

Ingredients:

6 eggs, hard boiled peeled and sliced
3 tbsp. oil
8-10 dry red chillies
2 cloves
1/2" piece of cinnamon
2 green cardamom pods
1/2 star anise
8-10 black peppercorns
1/2 tsp cumin seeds
1/2 tsp fennel seeds/saunf
1 tsp poppy seeds/ khus khus
1 tbsp coriander seeds
1 cup fresh/frozen grated coconut
4 large cloves of garlic
1" piece of ginger
1 large onion, finely chopped
1 spring of curry leaves
1/4 tsp turmeric powder
2 tomatoes, chopped
Salt to taste
1 tbsp freshly squeezed lemon juice
2 tbsp green coriander leaves for garnishing.

 

 Directions:

Heat 1 tbsp oil. Add dry red chillies and roast them until they puff up and becomes crispy. Take out on to a plate and keep it aside.
In the same pan, put cloves, cinnamon, cardamom pods, star anise, black peppercorns, cumin seeds, fennel seeds, poppy seeds and coriander seeds and roast until nice aroma comes out and the spices turn light golden. Add grated coconut and roast until golden. Allow it to cool down. Grind everything to a slightly coarse paste by adding roasted chillies, ginger, garlic and some water.
Heat remaining oil in a pan. Add onions and sauté until golden. Add curry leaves and turmeric powder and mix well.
Add ground paste, chopped tomatoes and salt and mix well. Bring it a boil, cover and simmer until the oil starts to leave the masala.
Add water to get a medium thick gravy. Bring it to a boil and simmer for 5 more  minutes until everything comes together.
Add boiled egg slices and cook for another 2-3 minutes. Switch off the flame and add lemon juice and half of the chopped coriander. Mix well.

Serve hot, garnished with remaining chopped coriander.

 

 



Spicy Prawn/Shrimp Curry

               I am a great fan of prawns. I do find peeling and deveining prawns a bit difficult. But once it's done, making a curry is very easy. It gets ready in no time.
              This spicy prawn curry is my family's favorite. It goes really well with some rice and dal or fish curry. I got this recipe from my cousin Sangeeta Shenoy who is an amazing cook.

 

 

Ingredients:

500 grams prawns
2 tbsp oil
2 medium sized onions, chopped
4 large cloves of garlic
1" piece ginger
1 spring curry leaves
1/4 tsp turmeric powder
1 tbsp red chilli powder
2-3 medium sized tomatoes, chopped
Salt to taste
1/2 tsp garam masala powder
Salt to taste
3 tbsp chopped coriander leaves

Directions:

Peel, devein and wash prawns and keep it aside.
Grind ginger and garlic to a smooth paste by adding some water. Keep it aside.
Heat oil in a pan and fry the onions till golden brown.
Add ginger garlic paste and saute for few seconds until the raw smell is lost.
Add the curry leaves, turmeric powder and chilli powder. Saute for some more time.
Add chopped tomatoes and salt and cook till mushy and oil leaves the sides of the pan.
Add prawns and mix well. The prawn will release its own moisture, so there is no need to add any water. Once the sauce comes to a boil, simmer and cover for about 10 minutes or until the prawns are cooked.
Add garam masala powder and half of the chopped coriander and mix well. Cook for 2 more minutes.
Serve hot garnished with remaining coriander leaves.





Gobi Manchurian

Gobi Manchurian is one of my favorite Indo-Chinese dishes. You can serve it with any kind of fried rice or noodles. I served it with paneer fried rice.

Ingredients:

1 medium sized cauliflower, cut into florets
4 tbsp all purpose flour/maida
2 tbsp cornstarch
1 tbsp rice flour
1/2 tsp kashmiri red chilli powder
Freshly ground black pepper, to taste
Salt, to taste

For the sauce:

1/2 green bell pepper/capsicum, finely sliced
2 tbsp minced garlic
1 tsp minced ginger
2 green chillies, finely chopped
4-5 spring onions, finely chopped
1 tbsp soy sauce
2-3 tbsp tomato ketchup
1 tsp green chilli sauce
1 tsp corn starch
5 tbsp water
1 tsp malt vinegar
Salt to taste
Oil for frying and deep frying

Directions:

Take all purpose flour, corn starch, rice flour, red chilli powder, salt and pepper in a bowl. Gradually add water and make a thick paste.
Add cauliflower florets and mix well. Keep it aside for 10 minutes.
In a separate bowl, put soy sauce, tomato ketchup, green chilli sauce, cornstarch, water, vinegar and salt and mix well without any lumps. Keep it aside.
Heat oil in a pan. Place each floret that is well coated with the batter into the hot oil. Do not crowd the pan. Reduce flame to medium and deep fry until golden brown and crispy. Remove from the pan and place on an absorbant paper and keep aside.
Heat 2 tbsp oil in a wok. Add spring onion whites and sauté for 2 minutes. Add ginger, garlic, green chillies, green bell pepper and sauté for another 2-3 minutes. The bell peppers should retain their crunch.
Add the sauce mixture and mix well. Once it comes to a boil and the sauce thickens, add fried cauliflower florets and mix well until the florets are coated well with the sauce. Garnish with spring onion greens.
Serve hot.

Paneer Fried Rice

               I tasted paneer fried rice for the first time at a restaurant in Bangalore. My family loves it and I have prepared it many times since then.
               For this recipe, I have used store bought paneer. You can also use fresh home made paneer for making this fried rice. You can use either sona masoori or basmati rice. Refrigerating the cooked rice will prevent it from getting mushy.
I served it with Gobi Manchurian.

Ingredients:

200 grams paneer, grated
1 cup rice
1 Green bell pepper, finely chopped
1 Carrot, finely chopped
1 Onion, sliced
2 Spring onions, chopped
2 tbsp soy sauce
1 tsp malt vinegar
Salt to taste
Freshly ground pepper, to taste

Directions:

Cook rice by adding enough salt and 1 tsp of oil in plenty of water until soft but not mushy. Once cooked, drain the excess water. Once it comes to room temperature, refrigerate for at least 30 minutes.
Heat oil in a wok, add sliced onions and chopped spring onion whites. Fry until translucent.
Add carrots and bell pepper and fry until tender. Add soy sauce, vinegar, salt and pepper. Mix well.
Add grated paneer and mix.
Add rice and toss it well. Cook until the rice is heated through and everything comes together.
Garnish it with spring onion greens and freshly ground pepper.
Serve.