Simple fish curry with coconut

Ingredients:

Fish (mackerel, salmon, etc.) washed, deboned, cleaned (or use frozen filets) and cut into big pieces - 1 kg
Mustard oil (if using vegetable oil, use mustard seeds to season in the first step) - 2-3 tbsp
Fresh curry leaves - 6-7 strands
Garam masala - 2 tbsp
Tamarind paste - 2-3 tbsp
Salt - to taste
Water - about 2 cups
For paste:
Shredded coconut - 2 cups
Fresh red chillies - 3-4
Garlic - 6-8 pods
Fennel seeds - 2-3 tbsp
Coriander leaves - 1/2 bunch (optional)

Servings: 4-6
Time (cook+prep): up to 30 min

Method:
Blend the coconut, red chillies, garlic, fennel seeds, and coriander seeds to a coarse paste.

In a wok, heat the mustard oil. Add the curry leaves (if using vegetable oil, first add the mustard seeds and wait for them to crackle). Fry for a couple of minutes, then add the garam masala and stir to combine. After a couple of minutes, add the coconut paste and tamarind paste cook for 5 minutes. Add some water and the fish and cook covered on a medium flame until the fish is done (should be 10-15 minutes). Serve hot with rice.

Author: Shrinkingsodacan

Masoor Dal with Coconut Milk

Ingredients:
To simmer:
Masoor (split red gram lentils) dal - 1 cup
Coconut milk, thick - 1 cup
Water - 2 cups
Green chillies (or serrano peppers), slit lengthwise - 4
Ginger, minced - 2" piece
Onion, sliced - 1
Seasoning:
Salt - to taste
Mustard seeds - 1 tsp [optional]
Cashews, broken - 2 tbsp [optional]
Ghee - 1/2 tbsp [optional]

Garnish:
Coriander leaves, chopped - 2 tbsp

Servings: about 4
Time (cook+prep): up to 45 min

Method:
Mix together all the "to simmer" ingredients above in a thick-bottomed vessel and simmer uncovered on a low flame. After about 15 min, stir ever 5 min to make sure the bottom isn't browning. Heat until lentils are fully cooked (they go from red to orange-yellow and become soft). Turn off the flame, add salt and coriander leaves. Optionally, also add cashews and mustard seeds fried in ghee.

Author: Shrinkingsodacan
Source: This recipe, to which I added ginger. I didn't have tomatoes. Didn't add carrots, but I don't like extra veggies in my lentils anyway.

Gobhi (Cauliflower) Kurma

Ingredients:
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Garlic, finely chopped - 10 cloves
Ginger, finely chopped - 1" piece
Green chilli, finely chopped - 1-2
Onion, finely chopped - 1/2 of 1 large
Oil - 2 tbsp
Cauliflower, cut into medium-sized, long florets - 1 large
Tomatoes, chopped - 2 medium
Salt - 1.5 to 2 tsp or to taste
Crushed dry fenugreek (kasoori methi) - 1 tsp (optional)
Water - 2 bowls
Coriander leaves - 3 stalks

Time (prep+cook): 40 min
Servings: 4-6

Method:
Mix the first 8 ingredients together and slowly add water to make a thick paste. To this, add half of the chopped onions. Alternatively, you can run these through a blender with a small amount of water to make the paste.

Heat the oil and fry the remaining onion pieces. When they start turning golden brown, add the paste and mix well. Fry for a few minutes, until the oil starts to separate. Add the tomato pieces (I used whole canned tomatoes and juice, crushing the tomatoes as I stirred) and mix well. Cook for a few minutes until the tomato pieces soften and blend with the paste. Add the bowl of water and salt to taste, stir. Fold in the cauliflower florets so that they are coated with the gravy. Add more water if necessary. Cover and cook for 30 min or until the florets soften and absorb the flavour of the gravy (alternatively, you can pressure cook for one whistle). Garnish with chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe.

Masala eggplant

Ingredients:
Eggplant, diced into big pieces - 1 big
Tomatoes, diced - 4-5 medium
Ginger, finely chopped - 2" piece
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1/2 tsp
Oil - 2 tbsp
Yogurt - 2 cups
Coriander leaves, chopped (for garnish) - 2 tsp
Salt - 1 tsp or to taste

Time (prep + cook): 20 min
Servings: 3-4

Method:
Heat the oil, and add the cumin seeds so they start to splutter. Add the ginger, fry for a minute, then add the eggplant in parts, stirring to coat evenly (add more oil if required). Cook on an open flame for a few minutes. When the eggplant pieces soften, add the red chili and coriander powders and salt. Now mix in the tomato pieces. Cook covered for 10 minutes or until the tomatoes are blended well. Beat the yogurt well and stir into the dish. Heat on a low flame for a couple of minutes. Before serving, garnish with coriander leaves. Serve hot with rice or chapatis.

Author: Shrinkingsodacan

Chicken/Paneer Tikka

Ingredients:
Paneer, cut into large pieces - 400 g (one block from the Indian store)
Chicken, boneless, cut into large pieces - 500 g
Yogurt - 2-3 cups
Ginger-garlic paste - 1/2 to 3/4 cup
Green chillies, chopped - 3-4
Red chilli powder - 1 tsp
Garam masala - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1/4 tbsp
Salt - about 2 tsp or to taste
Ground pepper - 1/2 tsp
Wooden skewers, soaked overnight in water (or use metal ones) - about a dozen
Bell pepper, cut into square pieces - 1 (optional)
Onion, cut into large pieces - 1 (optional)
Cherry tomatoes - about a dozen (optional)
Ghee/butter - about 2-3 tbsp

Prep time: a few hours
Cooking time: 30-45 min (time varies)

Servings: 3-4

Method:
In a big bowl, whisk the yogurt into a thick, smooth paste. Fold in the various ingredients, mixing well. Separate into two portions. Gradually add paneer pieces to one portion, mixing to coat on all sides. Repeat the same procedure with the chicken pieces and the second portion of marinade. Once all the pieces are added, check to see that every piece is submerged in the marinade. If not, add a little more yogurt and mix well. Cover both bowls and store in the fridge for at least two hours (I let it marinate overnight).

Lightly spray or coat a large piece of aluminum foil with ghee/butter. Arrange paneer/chicken, bell pepper, and onion pieces and cherry tomatoes on the skewers and place them on the foil. Grill in the oven in broil mode or on the barbecue, checking to see if the bottom surfaces of the paneer/chicken are browned. Rotate to brown other sides (two sides should be enough). The paneer and chicken can be cooked on separate skewers, since the paneer may be done faster.

Serve hot with coriander chutney, garnished with lemon wedges (sprinkling lemon juice on the tikkas significantly intensifies the flavour.)

Note: Sliced zucchini or mushrooms can also be added to the skewer before grilling. If you experiment with other veggies, please leave a comment.

Author: Shrinkingsodacan
Source: Inspired by this recipe.

Quick Multi-flour Dosas (South Indian Savoury Pancakes)

Ingredients:
Wheat flour - 1/2 cup
Rava (semolina) - 1/2 cup
Rice flour - 1/2 cup
Salt - 1 tsp or to taste
Curry leaves, chopped - 6-8 (optional)
Cumin seeds - 1/2 tsp (optional)
Oil (preferably sesame seed) - a few tbsp
Water - approximately twice the volume of flour used


Time (cook + prep): 10-15 min
Servings: 4-6 dosas

Method:
Mix the flours and salt (and optionally, the cumin seeds and curry leaves) together in a bowl. Gradually add water, mixing well to form a thin batter (it took me just under 3 cups). Heat a griddle and spread a few drops of sesame seed oil. With a ladle, pour about 1/2 a cup of batter onto the griddle and immediately spread it with the round bottom of the ladle, gently pressing down in a slow spiral motion starting from the center. (If the batter is too thick, it will start sticking to the bottom of the ladle and leave holes in the dosa.) Sprinkle a few drops of oil on the top side of the dosa. As it loses moisture, the colour of the top side will slowly darken (You'll be able to see slightly darker regions the minute you start spreading the batter with the ladle). When the entire top side has changed colour (takes under a minute if the griddle is hot enough), use a spatula to flip it over. Repeat procedure on this side. Serve hot with coconut chutney, milagai podi and/or yogurt.


Author: Shrinkingsodacan

Cabbage Poriyal (South Indian Cabbage Stir Fry)

Ingredients:
Cabbage, shredded - 1 med
Green chillies, slit lengthwise - 2-3
Curry leaves - 5-6
Mustard seeds - 1 tsp
Udad dal (black gram lentils) - 1 tsp
Coconut, grated - 4 tbsp
Oil - 2 tbsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp
Salt - 1 tsp


Time: 15 min
Serving size: 2-3

Method:
Heat the oil in a wok and add the mustard seeds and udad dal. When the seeds begin to crackle and the dal starts turning brown, add the curry leaves and green chillies. Stir to coat well. Now add the cabbage, cumin and pepper powder and coconut and mix well. Cook for a few minutes. Add salt, then cook covered on a medium flame for a few more minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe