Month: June 2017

Curry of Drumsticks – Vegetarian

Drumsticks are not the easiest vegetable to find, and once you find it the next question is what do you do with it. They are long, rod shaped veggies that hang of drumstick trees called Moringa tree.

Drumstick on tree | Delicious Sweet Aroma Recipes

The flesh of these drumsticks impart a great flavor to the dish. They are commonly used in curries or sambar (veg-based stew) in South-India. The leaves of tender drumsticks are used for garnish as well.

Before you start preparing this recipe make sure you have all the ingredients for the vegetable curry paste. You can also prepare without the split pigeon peas like my other recipe here >> Curry with Green Bean.

Preparation time: 10 minutes

Cooking time: 40 minutes

 

Ingredients

Drumsticks – 2 or 3

Toor daal /Tuvar dhal / Split pigeon peas – 1/4 cup

Water

Salt

Vegetable curry paste: Anti-clockwise

Kashmiri red chilies – 3

Small Onion – 1, roughly chopped

Garlic cloves – 2

Grated coconut – 1 cup

Turmeric powder – 1/4 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Cumin seeds/jeera – 1 tsp

 

ingredients veg curry_IMG_7283

 

 

 

Directions

How to peel/cut the drumsticks?

+ Cut the drumsticks into sections of  2 inch length

+ Scrape some portions of the skin with a small knife but remember not to remove all skin. Some prefer not peeling them as it gets a bit messy if overcooked.

+Rinse in water. Now its ready to cook.

 

1. Add the toor daal in a slow cooker or pressure cooker with 1 cup of water and 1/4 tsp salt. If your using a pressure cooker take 2 whistles and turn off heat.

toor daal or tuvar dhal for veg curry | Vegan recipe

Meantime prepare the vegetable curry paste. Note that the more grated coconut you add the more masala paste you get to make a thicker gravy.

Veg Masala Curry Paste | Delicious Sweet Aroma

2. You can either use the same vessel or transfer the contents of the cooker into a medium container along with its liquid. To this, add the prepared curry paste  with salt and 1. 5 cups of water depending on you required consistency of thickness. Bring it to a boil.

Check for salt. Add the drumsticks

Curry Recipe | Drumstick | Delicious Sweet Aroma, Vegan

3. Cook for 15 minutes on medium-high. One of the simplest and easiest curry one can prepare.

Curry of drumstick_IMG_7598

 

 

Storage tips:

Additional paste can be stored in a sealed container in the freezer. Stick a label to identify and its ready for next time.

 

Enjoy! Thanks for stopping by Delicious Sweet Aroma.

 

Stay Healthy!

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Vegetable Chili Paste

Vegetable Chili Paste or Vegetable Curry Paste is a staple at our home for curries. My mom commonly prepares it to give a good flavor and aroma to the dish. It’s also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.

We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.

Veggies that can be prepared with this chili paste for dry gavy dishes:

  • Yam- Elephant foot / Soorn (konkani)
  • Chickpea (any chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
  • Raw banana plantains

Ingredients

Red dry Kashmiri Chilies – 15 

Coriander Seeds – 1 tbsp

Cumin / Jeera seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Garlic cloves – 4 large

Black Peppercorn seeds – 12

Pinch of turmeric powder

EDIT:

Ingredients veg dishes_IMG_8373

1. Grind all the ingredients with a small amount of water into a fine paste using a blender. Use a smaller container for a finer paste. The paste must be thick and not watery.

Blending Ingredients for Paste | Veg or Vegan dishes | Delicious Sweet Aroma

Chilli paste for Veg dishes | Vegan | Easy DIY

2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.

Paste for vegetarian dishes | Easy recipe | Delicious Sweet Aroma

Note:

*Make sure to use the paste withing a few weeks. You can also divide them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.

>>How to prepare vegetable dishes with this paste?

Click link below:

Raw Jackfruit Dry in Claypot

Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Related Chili paste recipe that can be stored in a bottled container:

Fish Fry Chili Paste (Meet – Mirsang)

Vegetable Curry paste (for dips)

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Parmesan Stuffed Chicken

There is no reason why one cannot try this recipe of Parmesan Stuffed Chicken. It doesn’t require fancy ingredients to make a phenomenal delicious filling dinner/lunch.

 

Preparation time: 15 – 20 minutes

Cooking/Baking time: 25 minutes

Ingredients

Chicken Breasts / Boneless chicken – 4

Baking tray 13-in. × 9-in.

Olive oil for greasing

couple of toothpicks

 

Filling:

Spring onions – 4 bulbs, only greens finely chopped

Garlic cloves – 2, finely chopped

dried Oregano leaves – 1/2 tsp

Cheddar cheese – 2 tbsp

Parmesan cheese – 1/2 cup

 

Coating:

Flour – 1/2 cup

Butter/Eggs – 50 g / 2 eggs lightly whipped

Mixed together —> Bread crumbs 1/2 cup, salt 1/2 tsp, chili powder 1 tbsp, parmesan cheese 1/2 cup, Cumin powder 3/4 tsp

 

Directions

1. Prepare the filling by mixing all the ingredients mentioned under filling. Set it aside.

stuffing of cheese mixture | Chicken

2. Place a plastic wrap on the cutting board and place the chicken breasts over it. Place a second layer of the plastic wrap over the chicken of equal length.

Now, flatten the chicken  to 1/8-in. thickness. Do the same for the rest of the pieces.

Place the filling (about 2 tbsp) in the center and roll up. Roll up the other end and secure with toothpicks. Check link here on how to do the filling.

Chicken stuffed Parmesan cheese mix | Delicious Sweet Aroma

3. Prepare  a bowl or plate, combine bread crumbs, salt, chili powder, Parmesan cheese and cumin. Mix together. Place flour in another plate. Place whipped egg or butter in a third bowl. Meantime, preheat oven to 200 degree Celsius (400 deg F)

Coat all sides of each chicken roll-up with flour, then dip in butter and toss it in bread crumb mixture.

Coated chicken roll-ups | Hungry?! That's what I made!

Place roll-ups in a baking tray, seem side down, lined with butter paper and greased with olive oil. Place it on a low oven rack uncovered at 200 deg C for 25 minutes.

Remove the toothpicks before serving.

Parmesan Stuffed Chicken (2)

 

I almost forgot to take a picture right after baking. Was too excited that I got hungry and couldn’t wait to grab a bite. We enjoyed the stuffed chicken with tomato rice. The stuffing was CHEESE-LICIOUS!

 

Hope you enjoy this delicious chicken roll-ups. Thank you for sharing and being supportive!

 

 

Note: 

If you do not have an oven consider deep-frying to get a golden crispy texture.

 

Related recipes of Chicken:

Chicken Schnitzel

Cream of Chicken Soup

Crispy Chicken Fry

Chicken Bites

 

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Curry with Green Bean – Vegetarian

When you need to feed a group of people, this vegetarian curry recipe is easy to make. It is also quite suitable for a crowd.

It’s tempting to use store-bought ready-made spices. But, nothing compares to the taste of homemade veg-spice-paste with fresh and pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.

Preparation time: 10 minutes

Cooking time : 15 to 20 minutes

Serves: 4

Ingredients

Green bean – 120 g, chopped into 1 cm thickness

Olive oil / Veg oil – 2 tbsp

Water

For the veg curry masala paste:

Grated coconut – 1 cup, depending on the quantity required

Onion – 1 small, roughly chopped

Garlic cloves – 2 

Coriander seeds –  1 tbsp

Cumin seeds / Jeera – 1/2 tsp

Fenugreek / Methi seeds – 1/4 tsp

Mustard seeds – 1/4 tsp

Dry red kashmiri red chili – 3 to 4

Turmeric – 1/4 tsp

Water 

 

Directions

1. Prepared the ingredients and the curry masala.

IMG_4014

Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.

IMG_7527

2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.

IMG_7532

3. Add 2 cups of water or more based on the consistency of curry thickness you need. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.

IMG_7533

4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.

IMG_7540

Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.

IMG_7550

IMG_7546

 

Cook’s tip: This post with dry red chili has a slightly extra heat. I  recommend using kashmiri chili for less intense heat if you do not like it hot.

 

To help you with more vegetarian recipes, here are a list of few that I tried

Curry of Drumsticks (with tuvar daal/pigeon pea lentils)

Curry of Drumstick | Vegan | Delicious Sweet Aroma

Easy Beetroot Rice

Carrot soup

Pan-Fried Breadfruit Recipe

Spicy Banana Pepper Fritter

Paneer Butter Masala

 

 

 

Stay Healthy!

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Fish Fry Chili Paste (Meet-Mirsang)

After all that I have eaten while I was back home, I’m excited to bring back a few recipes to satisfy the cravings of having a delicious, spicy seafood fry.

Fish chili paste is made out of the most common spices that are available in almost every local Indian supermarket. It is popular in the coastal regions of South-India prepared differently in different regions. Chili paste is exactly what it sounds like: the spicy tangy flavor. This recipe is always used in my mom’s kitchen and comes in handy for every fish I want to fry.

Initially, I used to start coating my fish with a paste of chili powder, a pinch of turmeric and salt which had a less intense flavor that got me thinking there was something missing. I then made up my mind and prepared this paste which I should have tried long before, and now everytime I fry my fish with this paste it takes me back home where the aroma of the spices fills the air and spreads the spicy blend to the Olfactory system and the liquid across your palate – Mouth Watering!!

Preparation time: 5 minutes

Appliance required: Blender

Ingredients

Red Kashmiri dry chilies – 32 g / fist full

Black pepper seeds – 1 tsp

Cumin seeds / Jeera seeds – 1/2 tsp

Salt – 1 tsp

Vinegar – 2 tbsp

Turmeric – 1/4 tsp

 

Directions

1. Prepare the ingredients. Combine all the ingredients in a blender, preferably in a small sized container so as to grind it into a fine paste. Add very little water if its very dry.

2. Grind into a thick fine paste. Transfer it into 200 ml or 200 g glass jar. Store it in the fridge.

3. Marinate 1 tbsp of chili paste on fish, either whole fish or pieces. You can adjust the amount of paste based on your spice level. Sprinkle just a pinch of salt over fish since the paste already contains some amount of salt.

Fish Chilli Paste/Meet-Mirsang | Mangalore recipes | Delicious Sweet Aroma

 

4. Let it sit for a couple of minutes, longer the better. Shallow fry the fish in a pan.

 

You can fry any lean fish which are available in wide varieties. Fish that are commonly fried with this paste:

Mackerel (Bangude)

Sardine (Tarle, Boothay)

Ladyfish (Kane)

Pompfret (Maanji)

King Fish / Seer ( Surmai, Anjal) : Pic below (EDIT)

Fish fry | King fish | Delicious Sweet Aroma

Coat each fish piece with the chili paste

Pan-Fried Fish | King fish

Sprinkle some semolina on either sides so they dont stick to the pan when frying

Pan-Fried King Fish | Fish fry paste recipe | Delicious Sweet Aroma

 

Recipes with chilli paste click below:

> Sweet Chilli Prawn

 

 

 

Check out my other recipes from Mangalore 

Chicken Curry Recipe / Kori Rotti

Egg Puffs

Mangalorean Pancake with Pandan

Jackfruit fritters

Patholi (Mangalorean Recipe) or Sweet Rice Dumplings Steamed with Turmeric Leaves

Goli Baje / Mangalore Bajji / Mangalore Bonda

 

 

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Stay Healthy! 🙂

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