Appam & Mutton Stew

Appam (25 nos)
Ingredients	Quantity
Rice flour (finely powdered)	500 g
Coconut milk	250 ml
Salt	to taste
Sugar	1 tbsp
Semolina	100 g
Water
Method of preparation 1. Heat the semolina in a little water to a thick consistency. 2. Remove from the fire and keep it aside to cool. 3. Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5. Keep the mixture to ferment for three to four hours. 6. Heat the appam thava (the special vessel for making appam), rub a little oil and pour some batter into it. 7. Turn the batter around in the thava and make it into a round with thin edges and a thick middle. 8. Cover with a lid and keep it over a slow fire. 9. After the appam is ready, serve with mutton stew. Mutton Stew (4 portions) Ingredients Quantity Mutton 250 g Coconut ½ Onion 2 no.s Potatoes 2 Tomatoes 3 Green chilies 6 Garlic ½ Ginger 4 pieces Poppy seeds 1 tsp Cinnamon ¼ pod Cloves ¼ pod Coriander seeds 1 tbsp Coriander leaves ½ Oil 2 tbsp Salt to taste Method of preparation 1. Clean, cut and wash the mutton. 2. Slice the onion, chillies and tomatoes. Peel and cut potatoes into four. 3. Grind the coriander seeds and poppy seeds separately to a fine paste. 4. Grind the ginger and garlic together. Add the onions, chillies,tomatoes, masala and salt to the mutton and mix well. 5. Heat the ghee and add spices. Add the mutton and fry for a while. 6. Add just sufficient water to cook the mutton; cook till it becomes soft and water is absorbed. 7. Grate the coconut and take out 2 cups of milk. 8. Add the milk and chopped coriander leaves. 9. Simmer and remove from the fire and serve hot.

Goan prawn curry. Simply Sumptuous!!!

Ingredients:
10-12 prawns
1 cup freshly grated coconut
3-4 pepper corns
2 green chillies
1 red chilli or 1/2 tea spn red chilli powder
1/4 tea spn turmeric powder
1 medium tomato
1 small onion
1 small round of tamarind
a pinch of hing (asafoetida)
1/2 tea spn oil
few pieces drumstick or ambado
few drops of coconut oil ( optional)
salt to taste

Method:

Clean, remove the outer crust and de-vein the prawns. Wash thoroughly with water.
Grind coconut, turmeric powder, red & green chillies, tamarind and pepper corns to a fine paste. Dont’ make this paste too watery.

Chop onion and tomato.

Heat oil in a pan and add hing. Add onion, tomato and 1/2 cup water. Let it boil for 2-3 mins.
Add the prawns and turmeric powder. Let the prawns cook for 10 mins. Once cooked, you can see that the prawns turn whitish/creamish.
Add water if required. Dont’ add too much water else the curry will end up too watery.
Add drumsticks/ambados and boil for a few mins.

Now, add the ground paste to this and let it boil.Add salt to taste. Boil for around 10-15 mins.

Add a few drops of coconut oil to this (if you have). Garnish with chopped green coriander.

Fish moilee- Something from God's own country.

Ingredients: - 500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE: - Slit the green chillies and keep it aside. Finely chop the onions. Now take a pan and heat the oil. When the oil is very hot add the cinnamon, cardamom and sauté briefly. Then put in the ginger, garlic, curry leaves, onions and green chillies. Sauté till the onions turn soft and pink. Now add the fish slices and all the other ingredients except for the coconut milk. Stir well, simmer, cover and cook for ten minutes. Then pour in the coconut milk and keep stirring ensure that the coconut milk doesn’t curdle. Cook for another two to three minutes.

TASTY TANDOORI

Tandoori dishes derive their name from the Tandoor oven that they are cooked in.Tandoor ovens are traditionally clay ovens fuelled by charcoal in the bottom. Today, in the Indian restaurant, they are a little more high-tech, and can be fuelled by charcoal, gas or electricity. It is probably the heat generated in the Tandoor that give Tandoori dishes their unique taste, rather than the particular fuel used to fire them. Meat, kebabs and breads are cooked in the Tandoor.

Chicken Tandoori

Servings

4-5

Ingredients

4 Chicken Drumsticks

4 Chicken Thighs

1 Diced onion

2 tbsp Crushed Ginger

5 cloves Crushed Garlic

2/3 cup Plain Curd

1/4 cup Lemon Juice

1/2 tsp Turmeric

1 tsp Chili Powder

1 tsp Cumin Powder

1/4 tsp Ground Cinnamon

1/4 tsp Ground Cloves

2 tsp Salt

1 tbsp Oil

1/4 tsp Garam Masala

1/4 tsp Coriander

1/4 tsp Corn Starch

Preparation

• Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.
• Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.
• Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
• To cook, lift the pieces from the mariande and wipe off the excess
• Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through
• Garnish with side of lettuce, sliced onion rings and lemon.

BEGUN BHAJA RECIPE ( Something for the veggies)

Ingredients:

Mustard oil to fry
1 tsp turmeric powder
salt to taste
1 big size brinjals (Eggplant)

How to make begun bhaja :

• Wash and cut the brinjals (Eggplant) into half inch round slices.
• Apply salt and turmeric powder.
• Heat up the oil in a pot to smoking point.
• Take off heat, cool slightly and then reheat.
• Fry the brinjal pieces till crunchy and brown.
• Serve hot.

Dish of the day: BENGALI FISH CURRY

Today's dish is from the land of tigers and philosophers- West Bengal.

Food is a very important aspect of the Bengalis. Fish, sweets and other foods are discussed and debated about passionately as Leftist ideologies and Tagore. The cooks and the ladies spend a lot of time planning out the menus and preparing them.

Ingredients:

2 tblsp lemon juice
2 tbsps mustard oil for frying
salt to taste
8 fish fillets
1 tblsp red chilli powder
4 red chillies whole
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

Preparation

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.