Curry of green bean-Vegan recipes | Delicious Sweet Aroma

Vegetarian

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.

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

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.

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.

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.

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

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

Stay Healthy!

June 7, 2017

Pork

Coorgi Pork

Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe.

Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated to Scotland known as “Scotland of India”. It has a lot to offer to tourists with acres of tea and coffee plantations with vast stretches of the pristine grasslands.

Preparation time: 20 minutes

Cooking time: 45 minutes

Appliance: Blender

Ingredients

Pork belly – 1 kg, cut into medium-sized pieces

Veg.oil – 1 tbsp

Fresh / frozen Curry leaves – 4 stems, washed and tapped dry

Vinegar/ Coorgi Kanchampuli/ Apple cider – 2 tbsp (if it’s spicy add more)

Salt

Coorg Pork Masala – 3 tbsp ( or you can prepare this powder with the ingredients given below under coorgi pork masala powder)

For the paste: Grind these into a paste

Coriander – 10 stems

Green chilies – 3

Garlic cloves – 10 large

Onions – 3 big size, roughly chopped

Ginger – 1/2 inch

Blended paste | Delicious Sweet Aroma

Coorgi pork masala powder: In a small saucepan roast the following ingredients except turmeric for 2 minutes on high heat and make a fine dry powder using a small blender (see notes*).

Coriander – 1 tbsp

Cumin seeds / Jeera – 2 tsp

Mustard seeds – 1/2 tsp

Peppercorns – 2 tsp

Turmeric powder – 1/4 tsp

Directions

1. Cut the pork into medium-sized pieces and sprinkle 2 tsp salt. Set aside for 30 minutes.

Pork belly | Delicious Sweet Aroma

2. Using a sauce pan fry the pork without oil on medium heat until excess fat separates. Discard this fat and transfer the pork into a plate.

Stir-fry pork

3. Heat 1 tbsp oil in a heavy-bottom pan, add curry leaves. Add the paste, 1/4 tsp salt and fry for a couple of minutes.

frozen curry leaves

curry paste for pork

4. Add some water, pork meat. Mix and cook for 15 minutes on medium heat.

5. Now, add the coorgi masala powder, vinegar. Mix , cover and cook for another 15 minutes or until well cooked. Check salt, add if required.

Coorgi pork | Easy ! Delicious Sweet Aroma

Vinegar | Coorgi Pork | Delicious Sweet Aroma

Coorgi pork recipe | Delicious Sweet Aroma

Note:

*Remaining Coorgi masala powder can be stored in an air-tight container or zip-lock bag in the fridge for later use.

Stay Healthy!

May 4, 2017

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Chicken

0

Chicken Curry with Kori Rotti – Easy Recipe

Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

CHicken curry masala | Delicious Sweet Aroma

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.

Easy Chicken Curry | Delicious Sweet Aroma

Here’s a simpler version of the serving suggestion for Kori Rotti:

Place the pieces of Rotti on a plate by breaking them.

Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)

Kori Rotti | Delicious Sweet Aroma | Chicken Curry Recipe

Kori Rotti | Easy Chicken Curry | Delicious Sweet Aroma

Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!

Chicken Curry | Mangalorean | South Indian

Sherryl Andria

Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 1

Course Dinner, Lunch, Main Course

Cuisine Caribbean, Indian, Malaysian, Middle Eastern, Singaporean, Thai

Servings 4

Calories 1061 kcal

Ingredients

1 kg Chicken with bones, chopped with 1 tsp salt
4 tbsp ghee/veg oil
2 large onions finely chopped
1 tsp ginger-garlic paste
2 medium tomatoes chopped
1 tsp garam masala powder
1 tbsp chicken powder/ bafat powder
¼ tsp turmeric powder
3 cloves garlic finely chopped (optional)
2 medium potatoes cut into 1.5 inch
5 tbsp yogurt lightly whipped with spoon
salt as per taste
water as required
fresh coriander leaves for garnish
pack of kori rotti for serving (optional)

Instructions

Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
Fry chopped onions till slightly brown on medium-high heat.
Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes.
Toss in potatoes and 5 tbsp yogurt. Mix together.
Add the chicken pieces to the skillet.
Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
Let the curry simmer for about 20-25 minutes.
Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.

Notes

You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.

Keyword Comfort food, Curry, Flavorful, Recipe Indian Curry, South Indian, summer

May 1, 2017

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Mutton

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Soup of Mutton Bone-Marrow

Bone-Marrow is considered a delicacy in many countries with India being one of them.

We in Mangalore prepare variety of mutton dishes with bone marrow in them. Not everyone accepts the taste of the bone marrow flesh but, I suggest you taste it once. Eating with hands is the best way to enjoy the bone marrow. Taste it and drop by again until my next post. Would loved to hear back if you’re still reading. Ciao!!

Preparation time: 5 minutes

Cooking time: 45 minutes

Serves: 2

Required appliance: Pressure cooker (Mine is a Prestige hard-anodized which comes with a insertable pressure regulator on the lid.

Ingredients

Bone marrow (frozen or fresh) – 5 or more chopped, with flesh

Celery leaves or 2 stalks – 1/2 cup, chopped

Egg – 1

Corn flour (optional) – 1 tbsp

Salt as required

Water – 3 cups

Rice vermicelli noodles/Egg noodles – for 2 servings

Directions

1. Into a large pressure cooker, place the mutton bones along with 2.5 cups of water. Add 1/4 tsp salt. Close the lid and Insert the pressure regulator (Check instructions on how to use a pressure cooker for the type you own). Set the heat high.

Since mine comes with an insertable pressure regulator. Take 6 – 7 whistles. This must take approximately 25 – 30 minutes. Turn off heat and let the steam escape on it own.

Cooked soup of Mutton

2. Remove lid, placing it on heat add celery. If you’re using corn flour take some of the liquid from the soup into a glass with some cold water, add flour, mix. Add this to the soup (adding corn flour directly into very hot liquid will form lumps).

Celery, a good add on to soups | Delicious

3. After a boil. Lightly whisk the egg with a fork and immediately stir until it gets mixed into the soup. Add salt and pepper powder. Turn off heat.

Cook the rice noodles as per instructions on the package in a separate container. Strain and serve it over the soup.

Rice Vermicelli for soup

Done! And, it’s that easy 🙂

Soup of Mutton | Delicious Sweet Aroma

Enjoy the flavored bone flesh with hot soup.

Soup of Mutton | Delicious Sweet Aroma

EDIT 1:

When I prepare with Celery stalks.

with celery stalk

Mutton soup with celery stalk

If you have any questions please feel free by commenting below 👋 🌹

Stay Healthy!

April 24, 2017

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Breadfruit chili fry | Delicious Sweet Aroma | Indian

Vegetarian

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Pan-Fried Breadfruit Recipe

While Breadfruit is still unknown to many, they are commonly found in tropical areas where good amount of sunlight and rain is required.

We have a tree in our backyard in my hometown and quiet often my family used to prepare this recipe to accompany with anything as a side dish. During my last visit home in March – when it’s the season for breadfruits, the tree stopped fruiting a lot with few breadfruits falling off before even they turn ripe. So, before leaving, I bought a ripe one at the open market and when I got back to Singapore, stored it in the fridge for a few days.

Breadfruit is considered to alleviate hunger and feed the world. It is large, green with a prickly skin when unripe. When buying look for a mature one with a greenish-yellow skin, a smooth surface which is not prickly, a brownish cracking between the surface segments. Avoid buying immature “Green” Breadfruit. In order to delay ripening, store it in the fridge for few days and then freeze it for later use. It tastes more like a roasted potato when ripe. Sweet with an aromatic fragrance.

Pan-Fried Breadfruit Recipe is easy to be made once you learn how to cut it. Do share your views on this recipe. Following are a few names of Breadfruit :

Deeviso gujo / Jeev Kadgi / Dee Gujje (Konkani), Ber / Beru (Kannada), Neer Phanas (Marathi), Brot Frucht (German), Panas (Puerto Rico)

Preparation time : 10 minutes

Cooking time: 7 -10 minutes

Ingredients

Breadfruit – 500 g

Red chili powder – 1 tbsp

Turmeric powder – 1/4 tsp

Paprika powder – 1 tsp

Vinegar – 1/2 tsp

Salt – 3/4 tsp

Directions

1. How to cut breadfruit >>

Cut into halves. Peel it as it were a potato.

Raw Breadfruit | Vegetarian

Breadfruit, gujo recipe | Raw Breadfruit

Cut them into thin slices of less than 0.5 cm thickness, remove and dispose the core. Season with salt and let it rest for 15 minutes (refer notes for storing extra quantity).

Sliced Raw Breadfruit | Vegetarian

2. Apply some salt and set it aside for 15 mins. After a while you will notice some water settling at the bottom. Discard the water and apply the chili paste (or homemade paste) with your hands.

chili paste, breadfruit

Breadfruit coated with chili coating | Vegetarian

3. With 2 tbsp of oil, heat a pan. Pan fry each side on medium heat for 4-5 mins or until golden brown.

Pan fried Breadfruit | Delicious Sweet Aroma

Breadfruit chili fry | Vegetarian

Breadfruit chili fry | Delicious Sweet Aroma | Indian

If you find a breadfruit at your location, especially in the western countries, please share in comments below for everyone who has not seen or tasted it gets assistance in finding it. ✍🙂

P.S: I haven’t found a Breadfruit in Singapore yet. I will definitely update it when I do.

Notes:

*Apply some salt to the rest of the slices of breadfruit and store it in airtight container in the fridge. When ready to use, apply chili paste and fry.

Stay Healthy!

April 21, 2017

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Snacks

2

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

They say:”The key to everything is patience”. That defines my recipe today. I prepared it last weekend. Sweet Rice Dumplings are a typical Mangalorean sweet dish. Sweet Rice Dumplings with turmeric leaves have another name. They are commonly known as Haldikolyache Patholi in Konkani language (mother-tongue in South-West coast of India). Its made with rice filled with Jaggery-coconut mixture, wrapped in turmeric leaves which makes it a special dish.

Patholi, as we call it, was traditionally made at home. It was especially common when turmeric leaves were in abundance in my grandmother’s backyard during the monsoon season. While in Singapore, I discovered turmeric leaves at the supermarket and felt a strong craving for them. These leaves are used because of their unique flavor and delightful aroma. So, if you happen to have turmeric leaves in the local supermarket, I can assure you. This recipe won’t disappoint you.

Let me tell you a little about this popular “superfood sweetener” commonly used in India. Our elders always prepared sweet dishes with a sweetener called ‘Jaggery‘, Gur in hindi, Bella in Kannada. Jaggery varies in colors. It ranges from golden brown to brown and dark brown. Jaggery is known to have the ability to cleanse your body. Jaggery and sugar both are obtained from the same source of sugarcane juice. However, jaggery is unrefined sugar. The sugarcane juice undergoes a boiling process. The syrup is boiled continuously until it forms a thick paste. This paste is then poured into molds to form solid blocks.

Why is jaggery a “healthy” replacement for sugar? Unlike sugar, which is absorbed by the body quickly with a sudden burst of energy, jaggery is absorbed slowly. It releases energy over an extended period of time. Now, this is just one form of jaggery. The others are jaggery from palm sugar and so on..which I haven’t used in my recipes yet.

Soaking time: 2.5 hrs

Preparation time: 30- 45 minutes

Cooking time: 12 minutes

Ingredients

Raw rice / Boiled Rice / Surai or Ponni rice – 3/4 cup or 180 g (preferably boiled rice ) (*EDIT)

White small grain / Idli rice – 3/4 cup or 180 g (‘mutambo’ rice in Konkani)

Salt

Medium size turmeric leaves / Haldi leaves – 15 to 17, stemmed, rinsed and wiped dry (*see notes)

For the filling:

Pounded jaggery – 150 g or 3/4 cup (as per sweetness)

Grated fresh coconut – 120 g (*see notes)

Cardamom – 4 pods, seeds powdered

Directions

To save time, prepare the first two steps of the rice dumplings batter a day in advance.

1. First step soaking the rice : Mix and wash the boiled/ponni rice with water in a bowl. Do the same with the white small grain rice. Wash each type of rice once.

2. Next is making a smooth batter: Using a blender, add the rice and 1/2 tsp of salt. With very less amount of water as possible make a thick smooth paste. I divided the rice into 2 batches. This made it easier to grind. It resulted in a nice smooth paste and less grainy texture for the rice dumplings.

3. Preparing the filling: In a small bowl add powdered jaggery, coconut and cardamom powder. Stir thoroughly until the mixture is smooth and free of lumps.

4. Prepare the turmeric leaves (*see notes). Place a tablespoon of batter or just scoop it with your fingers. Spread the batter evenly over the shiny part of the turmeric leaf. Make sure it is not too thick or too thin. Leave a 1-inch gap along the edges.

5. Using a teaspoon, add the jaggery-coconut mixture along the center-line of the leaf.

Fold the leaf in half starting from one end, gently pressing the edges along its length. Repeat the process of step 4 with the remaining leaves and place them on a plate.

6. Using a steamer or a wok. Pour 1 1/2 cup of water. Place a small plate over the steamer plate with holes. Make sure it is at least an inch or two above the water level. Bring the water to a boil.

Arrange the leaves on the steamer plate at different angles, layering them as needed. Cover with the lid and cook on high (induction 8) for 12 minutes.

7. The rice dumplings are ready when a toothpick inserted into it comes clean. Remove the leaves from the steamer using tongs and place it on a plate.

Peel the leaves from one end and discard. It tastes best when its piping hot. Hope you like it. Happy cooking.

Note:

*If your using fresh coconut that has been in the freezer. Place it out on the kitchen counter an hour in advance to thaw and soften.

*If the turmeric leaves are too long you can cut them into half first and then place the batter.

* Since I made this recipe for 2 servings, I used just half the batter and made 8 leaves one day and the rest I used it another day. The coconut-jaggery filling can be stored in the fridge for a day or two to reuse later. Do not keep the filling stored too long as it will go bad.

EDITs:

In case you’re wondering how to pound jaggery, put the jaggery cubes in a ziplock bag. Use any object to pound them. Do the same with cardamom if you do not use a mortar and pestle.

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March 5, 2017

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Vegetarian, Goli baje with coconut coriander chutney

Snacks

0

Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2 hours (I kept it for precisely 2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting.

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

I would love to know how it turns out for you. Thank you for visiting 🙂

Stay healthy!

January 31, 2017

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Black Pepper Pork | Mangalorean Pepper Pork | Delicious Sweet Aroma

Mangalorean food / South-Indian

0

Black Pepper Pork

Sometimes when there are celebrations at home, Black pepper pork is prepared by us Mangalorean’s. The local pork and the organic pepper seeds from the creepers in our home yard definitely makes a rocking recipe of black pepper pork, an all-time favorite. It’s not so fiery, you can moderate this by reducing the quantity of pepper. Using whole black pepper seeds which is later coarsely ground gives depth and awesomeness to this dish.

Organic home grown Back peppers | Recipes with Pepper

Creepers of black pepper seeds | Recipes

Harvested black peppers | Home grown Pepper Creepers

Related Pork Recipes:

Pork Recipe- Mangalorean Pork Bafat

Pork Lettuce Wraps

Pork Steak with Salad and Corn

Please note that the original recipe does not call for cumin seeds.

Preparation time: 10 minutes

Cooking time: 45 to 60 minutes

Ingredients

Pork belly – 1 kg, cut into small pieces

Black pepper seeds / powder – 2 to 5 tbsp (Depending on spice level, see notes)

Cumin seeds – 1 tsp (optional)

Salt

Ginger – Garlic paste – 1 tsp

Olive Oil – 2 tbsp

Turmeric – 1/4 tsp

Onions – 2 medium, chopped into 1 cm thickness

Lemon – as required

Directions

1. Heat a small pan and fry the pepper seeds for 1-2 mins or until it starts dancing in the pan (initially I took 2 tbsp of pepper).

cumin & whole black pepper seeds for frying

Blend the pepper seeds along with cumin seeds in a small mixer jar into coarse powder. You can blend extra pepper separately to add later if you need more spice.

2. In a large container, heat olive oil. Add pork, pepper powder, 1/2 tsp salt (you can add turmeric). Mix thoroughly to coat with pepper. If your not sure the spice level of pepper add less initially.

3. Fry the pork for 5 minutes on high. Add ginger-garlic paste. Stir fry making sure it does not stick to the bottom of the pan. Add 1/8 cup of water if necessary but not too much.

frying pork & adding ginger-garlic paste

4. Cover and cook on medium heat for 30 minutes, stirring occasionally.

5. Check for salt (I added 4 more tbsp of pepper for spice). Add Onions and mix. Onions release water after a couple of minutes. Cook for another 10-15 minutes on medium.

6. Turn off the heat. Squeeze some lemon if it turns out spicy to reduce the heat.

Notes

*Initially add 2 tbsp of ground pepper powder before cooking meat as directed in step 2. You can add additional pepper powder once the meat is cooked after 30 mins by tasting it depending on your spice level. Left over powder can always be used for other recipes so take generous amount of seeds.

*Turmeric powder is used to get a brownish color which I skipped using.

Stay Healthy!

January 16, 2017

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Prawn curry | Coconut milk | Recipes with prawn

Seafood

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Prawn with Coconut Milk

I’m so glad to be posting again. My first post of the year with fresh white prawns, all time favorite!

I prepare prawns with coconut milk quiet often, so I don’t have to spend a lot of time in the kitchen. It’s goes well with rice , bread or rice pancakes which I have posted earlier. If you can find fresh prawns at your local stores it’s a must try recipe with coconut milk. From my previous experience frozen prawns do not give a flavored taste as much as the fresh prawns do. I made use of a spice powder called Chicken sukka powder, believe me, this recipe tastes delicious with this ingredient. Even if you don’t have it you can substitute it with fish curry powder or any prawn spice powder. It’s available at the Asian stores if you have trouble finding.

Happy New Year! 🙂 🙂

Preparation time: 5 minutes

Cooking time: 25 minutes

Makes: 6 servings

Ingredients

Ghee or vegetable oil – 2 tbsp

White fresh prawns – 325 g, deshell deveined

Onions – 1 medium, chopped

Ginger-Garlic paste – 1 tsp

Potatoes – 4 small/2 medium, peeled & chopped

Green chili – 1

Tomatoes – 1 large, chopped

Chicken Sukka powder – 1 1/2 tbsp (trust me!)

Fish curry powder – 1 tsp

Coconut powder / Milk – 50 g powder or 3/4 cup milk (powder mixed in 1 cup water until dissolved)

Coriander powder – 3/4 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt

Coriander leaves for garnish

Directions

1. To the deshelled prawns sprinkle salt and set aside.

fresh white prawns

2. Heat a large deep container with ghee or oil on medium heat. Add onions. Fry until translucent or lightly brown. Add ginger-garlic paste. Stir fry for a couple of seconds.

onions

onions, ginger-garlic

3. Add green chili and potatoes. Stir fry for a minute. Add tomatoes, 1/4 tsp salt, mix and cover. Let the tomatoes get mushy, stir frequently so it doesn’t get burnt.

onions, ginger-garlic & chili

tomatoes, potatoes , onions, ginger-garlic & chili

4. Next, add chicken powder, fish powder. Mix well and stir fry for a minute.

Chicken sukka powder for prawn curry

masala for the prawn curry

5. Pour coconut milk, 2 cups of water and salt. Mix. Add coriander, cumin and turmeric powder.

coconut milk added to the masala

6. Cover and cook till it boils. Check if potatoes are cooked by piercing a fork. Check salt. If necessary add more salt.

7. Add prawns. Mix and cook until it boils. Switch off the heat. Garnish with chopped coriander leaves.

fresh prawn with coconut milk & spices

Prawn curry

Stay Healthy!

January 9, 2017

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Christmas Delights

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Kidyo or Kulkuls (Sweet Curls)

These are my first time actually making homemade Christmas goodies or snacks and it turned out pretty amazing. I believe everyone celebrates Christmas differently. It’s my first Christmas with my husband and I thought of preparing these delicious snacks of crispy sweet curls we usually make at home with family, to get into the Christmas spirit.

Kidyo (Kul Kuls) in Konkani is a snack prepared as one of Christmas goodies (called Kuswar) in South-India, especially in my hometown Mangalore, during Christmas. Initially, you prepare a dough with flour, butter, salt and coconut milk, shape them into curls, deep-fry and then coat them with sugar-glaze. It is crunchy, hollow on the inside. Tastes delicious with or without the glaze. We have grown up helping my mom preparing them since childhood. Holiday treats are creative and takes a lot of effort, but it’s worth it.

I made an attempt to set a schedule to prepare it during the weekend, so my husband could help me with it as it gets done faster. More the people, the merrier it is. I made a small batch of sweet curls for just the two of us. They can be made using a fork or a medium sized comb with teeth. A fork gives a wider impression/mould and makes a smaller sized curls slightly different than a comb. I used a comb, since I was more comfortable with it and it looks more prettier with thinner striations.

Merry Christmas to you! 🎄Have a wonderful holiday.

Preparation time: 1- 1.5 hrs

Cooking time – 30 minutes

Quantity made for 2

Ingredients

Vegetable oil for deep frying

Fork / Comb with teeth (depending on the number of individuals)

All-purpose flour / Plain flour/ Maida – 500 g

Salt – 1/2 tsp

Butter – 2 tbsp, (softened at room temperature)

Coconut milk – 1 1/4 cup (or as required to make a smooth dough)

Coconut milk, salt, butter, four/maida for chris

For Sugar Glaze:

White Confectioner / powdered Sugar- 1/2 cup

Water – 1/4 cup

Directions

Making the dough:

1. In a large bowl, combine flour, salt, butter. Mix. Add in small quantities of coconut milk working it into the flour using your hands. Punch and knead the dough, until a soft elastic dough is formed. It will tend to be sticky at the beginning but as you work through it, the dough becomes less sticky.

dough for sweet kurls during Christmas

Cover your dough with a damp cloth or a lid so it doesn’t get dry.

Preparing the Kidyo: This can be done by using a fork or a medium sized comb. I used the traditional way by using a comb.

2. Prepare a working surface. Take a small portion of the dough.

dough for sweet curls

Roll it back and forth on working surface (or by placing in between the palm of your hand and roll it back and forth) applying gentle pressure to taper the dough on the outer edges. Repeat for the other end of the strand or the areas which are fatter than the rest.

dough

Using a small knife start cutting the strand into small bits of 1 cm thickness. making this gets easier and faster than removing bits of dough directly from the large portion of dough, preventing from making unequal size of curls.

Step2a_

3. Holding a comb in hand, place the dough over the teeth of the comb (If your using a fork, place the dough on back of your fork). Press it and flatten it gently (step 2, picture) . With you thumb, roll it away from you (step 3,4,5 picture). While ending the curl (step5, picture) seal them so they don’t open while frying.

Repeat the same for the rest and place it on a large plate without sticking them to each other.

How to make kidyo /sweet curls from dough

When this strand of dough is almost done. Continue from point 2. Finish making the kidyo/curls, until atleast half of your dough left, before starting to fry them.

how to make kulkuls/kidyo

Deep Frying:

4. Heat a container with oil on medium-high. When the oil is hot enough (oil will start bubbling if it is hot enough) carefully drop a portion of kidyo/kulkuls, make sure not to over-crowd.

making kidyo and deep-frying

Stir them gently so they get separated. Let it fry, until golden brown, by stirring a couple of times in between (this might take approximately 5 minutes).

how to prepare kidyo/kulkuls/sweet curls for christmas

Strain them into paper towel. Pour the next batch until all are done.

Once they have all completely cooled down, transfer them into a sealed container or large zip-lock bags if you are gazing them the next day.

Sugar Glazing: They need not be glazed, based on personal choice. You can leave out the sweet glaze for a less sweet treat.

* Place sugar and water together in a cooking pot.

how to sugar glaze

*Cook the sugar and water over high heat, stirring occasionally until the sugar is completely dissolved. bring this mixture to a boil.

* To check if it has turned into a glaze, drizzle few drops into a stainless steal spoon dipped into bowl of water. If it hardens. It’s done.

hot to sugar glaze

*Immediately, glaze the curls or kidyo in parts and mix as you pour the syrup to coat all the curls.

Christmas kuswar sugar glazing kidyo/kulkuls

* Let the kidyo/curls/kulkuls cool. The coated sugar glaze hardens by time.

how to make christmas kuswar or sweets

*Store them in airtight container.

Note:

*When glazing the kidyo, make sure the syrup is used immediately after it’s removed from the heat. Otherwise, it hardens quickly if left to cool at room temperature and will have to repeat the sugar glazing process. You can glaze half batch and leave the other half unglazed if you prefer non-sweet curls.

*Make sure to frequently agitate the curls when deep-frying to fry them evenly, until brown.

Stay healthy!

December 19, 2016

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Category: Mangalorean food / South-Indian

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