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Aloo Paneer Poppers

Sri Lankan Beef Curry

500 g   Beef ( You May also use lamb or chicken too)

125 g   onion

75 g potato

2 tblsp vinegar

2       tomatoes

1 teasp tamarind juice

1 tblspn       roasted  curry  powder

1 tblspn       red chili powder

2 tspn         black  pepper

3 tspn lime juice (or vinegar)

to taste       salt 

1 clove garlic

pinch   cinnamon

1 piece lemon  grass

pinch   cardamom powder

3       cloves (optional)

1 cup   coconut milk

Piece of ginger

Wash  beef  and  cut  into cubes small cubes preferably 1/4 inch cubes.

Dice clove of garlic. Grind or crush cloves into pieces.

Add all the ingredients and the beef and bring to boil on low heat and

leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.

A dry spicy meat can be obtained, if all the gravy is allowed to

evaporate. This best done in an flat open pan.

KORI GASSI ( MANGALOREAN CHICKEN CURRY)

INGEREDIENTS

1KG CHICKEN(MARINATED WITH SALT AND TUMERIC POWDER)

400GMS CHOPPED ONION

1 TSP GINGER PASTE

1 TSP GARLIC PASTE

1/4TSP TUMERIC POWDER

1TSP REDCHILLY POWDER

2 TSP CORIANDER POWDER

½ CUMIN POWDER

 ¼ TSP FENUGREEK (ROASTED AND POWDERED)

1 CUP COCONUT PASTE

2NOS TOMOTES CHOPPED

2TSP CHOPPED CORIANDER LEAVES

OIL TO FRY

METHOD

HEAT OIL IN A THICK BOTTOM PAN, ADD CHOPPED ONION AND SAUTE TILL GOLDEN BROWN.

ADD GINGER AND GARLIC PASTE AND ADD ALL POWDER MASALAS.

ADD TOMATOES AND COOK   TILL THE TOMATOES ARE MASHED.

ADD COCONUT PASTE SAUTE TILL THE RAW SMELL GOES AWAY.

ADD THE CHICKEN AND COOK IT ON A SLOW FLAME.

ADD LITTLE WATER AND CHECK THE SESONING AND GARINISH WITH CORRIANDER LEAVES.

SERVE WITH KORI ROTI( CRISPY RICE PANCAKE)

COCONUT COOKIES

INGREDIENTS

500GMS MARGARIN ( UN SALTED BUTTER)

500GMS SUGAR

8 NOS EGG WHITE

500GMS MAIDA

500 GMS DESICATED COCONUT POWDER

10GMS BAKING POWDER

1 TSP VANILA ESSENCE

¼ TSP GREEN CARDAMOM POWDER

METHOD

CREAM SUGAR AND MARGARIN TO A SMOOTH PASTE

ADD EGG WHITE ONE BY ONE

ADD REMAINGING ITEMS  AND FOLD TO THE MIXTURE

BAKE AT 180 DEGREE.

CURRY LEAVES DUSTED SNAPPER FISH WITH COCONUT CURRY SAUCE

INGREDIENTS

2 NOS RED SNAPPER FISH FILLET

100MLTHICK COCONUT MILK

100ML CREAM

1/2TSP GINGER CHOPPED

1/2TSP GARLIC SLICE

1TSP CHOPPED ONION

1NOS GREEN CHIILY SLICED

A PINCH OF TUMERIC POWDER

1/4TSP CORRIANDER POWDER

1/4TSP MUSTARD SEED

1/2TOMATO (WEDGES)

2NOS PRAWNS

OIL TO FRY

1/2TSP CHEESE

FEW CURRY LEAVES\

¼ TSPBLACK PEPPER

Method

Roast few curry leaves till they are crisp

Add salt and black pepper to the curry leaves and blend to a fine powder.

Dust the fish with curry leaves powder on both sides.

Roll the fish with prawns inside in a silver foil and bake it in the oven or grill it.

In a frying pan add oil and crack the mustard then add, garlic, ginger, green chilies, curry leaves and onion, sauté till the onions are transparent.

Add all the powders and little of water to reduce the temperature.

Add coconut milk and reduce to a thick consistency.

Add tomatoes, cheese and cream; check the seasoning serve on the fish

Serve coconut rice of any floured rice as an accompaniment

ELANEER PAYASAM

INGREDIENTS

1LTS MILK

300MLTHICK COCONUT MILK

4TSP JAGGARY SYRUP

INOS TENDER COCONUT (Flesh removed and chopped)

1/4TSP GREEN CARDAMON POWDER

METHOD

Reduce the milk to 1/3 of the quantity on a slow flame and keep it for cooling

Add coconut milk and jaggary syrup to the reduced milk.

Check the sweetness and cardamom powder and tender coconut

Add fried cashew nuts and sultanas serve cold

EGGPLANT KARA KOZHAMBU

INGREDIENTS

For  Roasted masala

50GMS DRY RED CHILLY WHOLE

50GMS WHOLE CORIANDER

1TSP FENUGREEK SEED

1TSP BENGAL GRAM

1TSP TOOR DAL

Roast all the above ingredients with little oil.

Make rough paste and keep aside.

For the gravy

 20NOS SMALL ONION (MADRAS ONION)

2TSP GARLIC PEELED

FEW NOS CURRY LEAVES

1 NOS TOMATOES CHOPPED

TAMARID SOAKED WATER – AS PER REQUIRMENT

4TSP COCONUT PASTE

JAGGARY AS PER REQUIRMENT

TAMARIND JUICE 20ML

SALT TO TASTE

 OIL TO SAUTE

ITSP VADAGAM

25ML GINGILY OIL ( SESAME)

3NOS EGG PLANT FRIED

METHOD

Heat oil in a frying pan add onion and garlic fry till golden brown.

Add chopped tomatoes cook till they are mashed.

Add water and roasted masala ,tamarind juice and jaggary bring to boil.

Simmer for 5mints

Add coconut paste and boil again for 2mints

Add fried brinjal and check the seasoning .

Heat sesame oil bring to the boiling point then add vadagam ,mix to the curry

PRAWN COCONUT CURRY

INGREDIENTS

8 NOS PRAWNS CLEANED

100MLTHICK COCONUT MILK

50ML CREAM

1/2TSP GINGER CHOPPED

1/2TSP GARLIC SLICE

1TSP CHOPPED ONION

1NOS GREEN CHIILY SLICED

A PINCH OF TUMERIC POWDER

1/4TSP CORRIANDER POWDER

1/4TSP MUSTARD SEED

1/2TOMATO (WEDGES)

OIL TO COOK

1/4 TSP CHEESE

FEW CURRY LEAVES\

Method

In a frying pan add oil and crack the mustard seeds , then add, garlic, ginger, green chilies, curry leaves and onion, sauté till the onions are transparent.

Add, prawns marinated in turmeric powder.

Add all the powders and little of water to reduce the temperature.

Add coconut milk, reduce the flame and cook it on a slow flame stirring continuously preventing curdling.

Add tomatoes, cheese and cream; check the seasoning serve with rice.

Ginger and cardamom crème brulée

Makes –6 portions

Ingredients                                                                  Quantity

Cream                                                                          550 ml

Milk                                                                             500ml

Egg yolk                                                                      10 nos

Breakfast sugar                                                           180 gms

Chopped fresh ginger                                                 1 tsp

Cardamom pods                                                          5 nos

Method:

1. Find 6 shallow bake proof porcelain dishes that would hold approximately 120 ml of fluid.
2. Mix the cream, egg yolks, sugar and whisk it thoroughly, strain the mixture.
3. Add toasted cardamom seeds and chopped ginger to this mix. Pour it in the dishes and use a double boiler(i.e. put a tray of hot water and place the dishes in it like a water bath).
4. Bake in an oven preset to 120 degrees centigrade. Take care not to overcook it, otherwise it will give a curdled texture.
5. Bake it not more than half an hour till the custard sets.
6. Sprinkle sugar on top after it has come to room temperature and gratinate the top till the sugar caramelizes.
7. Options: Serve it with strawberries or any other fruits

Tasting notes: A very Indian flavour to a classic French dessert, the zing of ginger mellows with the fragrance and flavour of fresh cardamom.

Njandu Rasam

Serves 4

Ingredients

Nandu ( crab) : 3
Small onion : 10
Tomato : 3
Onion ( big) : 2
Ginger : a small piece
Garlic : 5 pods
Grated coconut : 1 cup
Pepper & cumin powder : 2 tsp
Chilli powder : 1 tsp
Turmeric powder : a pinch
Salt : as needed
Oil : as needed
Cumin : 1/2 tsp
Coriander leaves : a little

Method

Masala 1

Grind ginger and 3 pods of garlic.

Masala 2

Grind small onion, a tomato, grate coconut to a paste.

Wash and clean the crabs.
Cut big onion and tomato into pieces.
Crush 2 pods of garlic.
Heat oil in a frying pan.
Add cumin, ginger garlic paste and fry.
Add onion, tomato and fry.
Add crabs, turmeric powder, salt, chilli powder and stir well.
Add pepper cumin powder, ground coconut masala and stir well.
Add 4 cups of water and boil well.
When the crabs are cooked, add crushed garlic, coriander leaves and remove from stove.

PACHAI NETHALI KUZHAMBU (FRESH SARDINE CURRY)

INGREDIENTS

·         ¼ Fresh sardines (small)

·         lemon  tamarind

·         1 mango

·         2tsp chilli powder

·         2 tsp. coriander powder

·         vadagam sauté

·         1 big onion

·         ¼ tsp. turmeric powder

·         4 tbsp. oil

·         salt to taste

METHOD OF PREPARATION

·         Wash and clean sardines. Extract tamarind pulp in 2 glasses of water and turmeric powder, chilli powder & coriander powder & keep aside.

·         Chop onions finely and mango pieces in to medium size. Pour oil in a frying pan and when it is hot add vadagam, onions and mango pieces and fry in slow and pour tamarind liquid.

·         When the mango pieces are cooked and the gravy becomes thick, add the sardines and bring to a boil.

·         Tastes delicious when eaten the next day.

CHETTINAD YERA THOKKU

Preparation time   :  20 min

Cooking time         : 15 min

Serves                   : 4

INGREDIENTS

·         500 grams prawn

·         2  medium tomatoes

·         2 teaspoons vinegar

·         5 curry leaves

·         4 cloves garlic, ground

·         2.5 cms  ginger, ground

·         oil as needed

·         salt to taste

Grind

·         2 tsp. chilli powder

·         2 tsp. turmeric powder

·         2 tbsps coriander powder

·         ½  coconut, grated

·         1 medium onion

·         1 tsp. mustard seeds

METHOD OF PREPARATION

·         Shell and devein prawns. Heat 2 tbsps oil and fry the curry leaves. Add ginger and garlic paste and fry for 1 min.

·         Add the ground masala and continue to fry for a wile or till the masala leaves the sides of the pan.

·         Add the prawns and chopped tomatoes. Simmer till prawns are tender.

·         Add the vinegar and salt to taste. Mix well. Remove from the fire and serve hot.

PAYA KURMAH

INGREDIENTS

·         40 no’s paya

Grinding

·         250 grams oil

·         5 grams Jeera

·         5 grams garam masala whole

·         20 grams sounf

·         25 grams khus khus

·         2 springs curry leaves

·         3 no’s coconut

·         20 no’s green chillies

·         10 grams pepper corns

·         2 no’s bay leaf

·         50 grams garlic

Sauté the above ingredients in oil and grind to a fine paste in a grinder.

Gravy

·         200 ml oil

·         1 no bay leaf

·         50 grams raw onion paste

·         30 grams ginger garlic paste

·         250 raw tomato puree

·         2 springs curry leaves

·         Salt to taste

·         200 grams curds

·         5 grams turmeric powder

METHOD OF PREPARATION

·         Clean the paya (ensure there is no hair) and par boil in water drain the water.

·         Then boil the paya again in water till well cooked along with salt, turmeric powder, and ginger garlic paste.

·         Heat oil in a handi, add bay leaf then add the raw onion paste and ginger garlic paste and fry well till the raw flavour is gone.

·         Then add the curry leaves and the turmeric powder. Add salt and check seasonings.

·         Add the boiled paya along with the stock and simmer till, the paya is fully cooked and tender.

·         Serve hot garnished with chopped coriander leaves and ginger.

KOZHI SHULLI (FRIED SPICY CHICKEN)

INGREDIENTS

·         4 – 6 chicken breasts

·         1 tsp. chilli powder

·         ¼ tsp. turmeric powder

·         ½ tsp. salt (or to taste)

METHOD OF PREPARATION

·         Wash and dry the chicken breasts remove the skin, and cut in to strips about 1 inch across. Evenly cover the chicken strips with the chilli, turmeric and salt and marinate for at least an hour.

·         Heat 2 –3 tsp. oil in a frying, and fry the chicken strips a few at a time until golden brown. Drain on kitchen paper and straight away.

PULIPPU KOOTU

Preparation time      : 30 min

Cooking time            : 30 min

Serve                          : 4 – 6

INGREDIENTS

·         ½ kg ash gourd, peeled and chopped fine

·         marble-sized tamarind

·         ¼ cup red gram dhal

·         ¼ cup Bengal gram dhal

·         ½ teaspoon turmeric powder

·         4 tablespoon grated coconut

·         salt to taste

Paste

·         2 teaspoon oil

·         ½ teaspoon peppercorn

·         2 teaspoon black gram dhal

·         1 tablespoon Bengal gram dhal

·         ½ teaspoon asafoetida powder

·         1 tablespoon coriander seeds

·         1 red chilli

For tempering

·         3 teaspoons ghee

·         1 teaspoon mustard seeds

·         1 teaspoon black gram dhal

·         2 tablespoon raw peanuts

·         1 red chilli, halved

·         A few curry leaves.

METHOD OF PREPARATION

·         Soak the tamarind in 1 cup water and extract the juice. Set aside.

·         Pressure cook together the red gram dhal and the Bengal gram dhal. 

·         Fry in the 2 teaspoons oil all the ingredients for the paste. Grind to a fine paste adding the grated coconut and a little water.

·         Heat the 3 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter and the peanuts are fried, add the vegetable, salt, turmeric powder, and the tamarind juice.

·         Simmer till the vegetable is tender.

·         Add the cooked dhals and simmer till well blended.

·         Add the ground paste and cook for a few more minutes. Serve hot with rice.