This side is mildly spicy and a fabulous accompaniment to many curries. It is best enjoyed with Idli and/or Sambar.
Ingredients
1 cup shredded coconut, unsweetened
1 green chili, chopped
1" piece ginger, peeled and chopped
1 garlic clove, chopped
1/2 cup yellow split peas
1 Tbsp coconut oil
1 tsp mustard seeds
1. Blend coconut, chili, ginger, garlic, and yellow split peas into a course paste in blender/food processor (add water in small amounts if needed).
2. Heat oil in small saucepan; add mustard seeds. When seeds start to pop, remove from heat. Pour oil over coconut paste and stir to mix. Chill.
I am an American married to a South Indian. I love the delicious food that my mother-in-law makes, but I can never seem to get my hands on any authentic South Indian recipes. This blog is simply a collection of dishes I have learned by watching Ammachi ("grandma") in the kitchen. From the heart of our home to yours, I hope you enjoy them as much as we do!
Korzhi Curry (Chicken Curry)
This korzhi (kor-d-hee) curry is savory and distinctive! It works well with drumsticks, thighs, or boneless chicken. This dish is great with chappati and a vegetable side, such as the Beetroot Curry or Vada (coming soon).
Ingredients
1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Ingredients
2 Tbsp coriander
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp garam masala
2 Tbsp water
1/2 onion, diced1" piece ginger, peeled and diced
2-3 garlic cloves, diced
2 Tbsp oil
1/2 tsp mustard seeds
1 handful curry leaves (if available)
1 tsp salt
1 lb boneless, skinless chicken, cut into 3" chunks
2 cups water
1/2 cup coconut milk
1. Mix coriander, chili powder, turmeric, cumin, cinnamon, and garam masala with enough of the water to form a wet paste. Set aside.
2. Heat oil in large saucepan; when hot add mustard seeds. When seeds start to pop, add onion, garlic, ginger, and curry leaves; sauté until lightly browned. Add salt to speed browning process.
3. Add spice paste; cook for 2 minutes, mixing well. Add chicken; stir to coat. Add water; simmer until chicken is cooked through and no longer pink in center (about 10-15 minutes). Add coconut milk; mix well and heat through. Serve with rice and/or chapati.
Naiappam
Naiappam (n-eye-app-um) is a slightly sweet fried batter, similar to a doughnut. It is a perfect snack on a cold day along with a cup of coffee or tea. Plan ahead, though, because the batter must sit overnight. Look for the rice flour in a local Asian/Indian specialty grocery store.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Ingredients
2 cups rice flour
1/4 cup suger
1/2 tsp baking soda
water
4 - 5 whole cardamoms, shelled and ground
1/4 cup coconut powder, unsweetened
pinch salt
pinch cumin
5 Tbsp oil
1. Mix rice flour, sugar, and baking soda with enough water to form a thick, wet, paste. Cover and let sit overnight.
2. Add cardamom, coconut, salt, and cumin; stir to mix. Let sit for another 2 hours.
3. Fry in oil by Tbsp-fuls until golden brown and crispy on outside. Drain on paper towels and enjoy! Makes about 15 pieces.
Pickled Shrimp
I am usually not one for pickled foods, but this is just too good to resist! It is tangy, spicy hot, and simply addictive! The longer you allow it to sit, the more the flavors mingle. If you aren't a regular with the pickling process (and thus don't have the glass canning jars lying around), you will find that a cleaned out jam jar will work just fine for storing this yummy side! It is good hot or cold.
Ingredients
5 garlic cloves, slivered
Ingredients
3 Tbsp oil
1 tsp mustard seeds
3" piece of ginger, peeled and diced5 garlic cloves, slivered
1/2 onion, diced
1 Tbsp fenugreek seeds
1 1/2 Tbsp coriander
1 tsp chili powder
1/2 tsp turmeric
1 tsp pepper
2 cups shrimp, cooked, tailed, and deveined
1 tsp fish sauce
3 tsp vinegar
1. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, garlic, and ginger. Fry until lightly browned.
2. Add fenugreek, coriander, chili powder, turmeric, and pepper; stir to mix. Add shrimp; saute 1 minute. Add fish sauce and vinegar; stir to mix.
3. Enjoy one serving immediately, if desired. Store the remainder in airtight glass jar for several days to pickle.
Egg Curry
Another house favorite, this delectable curry is suitable for any meal. I love how the eggs soak up the rich flavor of the sauce! When preparing this, start off with one hardboiled egg per person. If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving. Great with chappati and/or rice.
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk
1. Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs). Set aside.
2. Heat oil; when hot add mustard seeds. When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.
3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes. Add water; stir to mix.
4. Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides. Add coconut milk; stir to mix. Serve hot and enjoy!
Avial (Vegetable and Coconut Stew)
Avial (a-vee-al) changes every time you make it depending on what vegetables you have on hand. It is a traditional and beloved South Indian dish, served on holidays and festivals. This recipe is how we made it once, if you want to omit, add, or substitute vegetables, feel free to make it your own! It is great just by itself, but can also be eaten with chappati.
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Ingredients
1 potato, peeled and chopped into 1" pieces
1/2 eggplant, chopped 1" pieces
1 green banana (plantain), peeled and chopped into 1" pieces
6 - 7 drumstick
5 - 6 baby carrots, quartered
5 - 6 cauliflower florets
2 cups water
1 cup shredded coconut, unsweetened
1/2 onion, chopped
1 green chili, chopped
2 tomatoes, chopped
3 garlic cloves, chopped
1 tsp cumin
1 tsp salt
1/2 tsp turmeric
1 Tbsp coconut oil
Fresh cilantro
1. Boil potato, eggplant, green banana, drumstick, carrots, and cauliflower in water until half-cooked.
2. Add onion, chili, tomatoes, garlic, cumin, salt, and turmeric; stir to mix. Add coconut; cook until vegetables are soft. Add coconut oil; stir to mix. Garnish with cilantro and enjoy!
Chapati (Unleavened flatbread)
Simple, easy, and delicious, chapati is a staple part of the daily South Indian diet, much like tortillas are to Mexicans. To properly enjoy chapati, you should tear off a small piece and dip it in the curry, using it to wrap and pick up the chunks of vegetables, meat, etc. For a yummy snack, spread a freshly cooked chapati with butter, sprinkle with sugar, and roll it up (my son's favorite!).
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Ingredients
3 cups flour
pinch salt
water
1. Mix flour and salt together in medium bowl. Add water by 1/2 cupfuls until a firm dough forms, kneading in between to mix.
2. Knead for 8 minutes.
3. Make 1-2" diameter balls, flatten slightly and coat with flour. Roll out into 6" rounds, sprinkling with flour as needed. (It is helpful to use a long, thin French rolling pin)
4. Place one chapati on hot griddle for 5 seconds then flip, allow small bubbles to form; flip again and allow large bubbles to form, pressing lightly around chapati with spatula. Remove to container and spread with a little butter. Repeat for remaining chapatis, placing the cooked ones in a single pile in container to keep warm. Serve hot with your favorite curry!
Upama
Upama is a popular breakfast in Southern India. It starts as wheat in a form like dry grits or cream of wheat; the end product is thick and sticky, yet dry (not like porridge). When cooked properly, you should be able to shape the upama into a ball with your fingers! Though a savory dish, upama is particularly scrumptious with sliced banana. But don't take my word for it...try it for yourself!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Ingredients
2 Tbsp oil
1 tsp mustard seeds
1 onion, diced
1 green chili, diced
1" piece ginger, peeled and diced
1/2 tsp salt1/2 cup coconut powder (unsweetened)
2 cups water
1 cup raisins
1 cup rawa (wheat)
1 tsp lemon juice
1. Heat oil in medium nonstick saucepan; when hot, add mustard seeds. When seeds start to pop, add onion, ginger, and chili; saute until lightly browned. Add salt to speed the browning.
2. Add coconut and water; stir to mix. Add raisins and rawa; simmer until water is absorbed, stirring constantly. Add lemon juice; stir to mix.
3. Upama is properly cooked when it naturally forms into clumps as you stir. Enjoy by itself or with sliced banana!
Green Banana Thoren (Dry Curry)
This Thoren (tor-in), or dry curry, is mild and pleasant. It is substantial enough to hold it's own as a main dish, served with chapati, and just as tasty as a mild sidekick to a spicier curry. Look for green bananas/plantains in the exotic fruit section of your local grocery store (usually around the pineapples, mangoes, and kiwis). The skin of the green banana is much thicker than that of it's yellow brother, and will probably need to be cut off. Also, don't expect this dish to be sweet, as green bananas are not!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Ingredients
2 Tbsp oil
1/2 tsp mustard seeds
1-2 green bananas, peeled and diced
1/2 onion, diced
1 green chili, diced
1 tsp salt
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 cup coconut powder
1. Soak green banana pieces in water; set aside.
2. Heat oil in large wok/nonstick saucepan; add mustard seeds. When seeds start to pop, add onion, chili, and salt; sauté until lightly browned. Drain green banana, add to onion mixture; stir to mix. Add turmeric, garlic powder, and coconut; stir to mix. Cook, stirring constantly, until heated through.
Variations:
*Replace green banana with green beans for a similar thoren, equally good!
Unyappum
If one were to take banana bread batter and fry it, that would be a close cousin to Unyappum. It is a slightly sweet fried dumpling that works great as a snack with coffee or tea.
Ingredients
1/2 cup sugar cane, slivered
1 banana, peeled & chopped
1 Tbsp ghee/butter
1 cup all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp ground cardemom (3-4 whole)
1 cup water
1/4 cup oil for frying
1. Remove green casing from cardemoms by lightly crushing them with a mortar and pestel; then grind the inner black part into a course powder. Set aside.
2. Blend sugar cane and banana with mixer until smooth. Add flour, ghee, baking soda, salt, and water; mix until smooth. Stir in cardemom. Let stand for 30 minutes.
3. Heat oil in small fry pan; add generous Tbsp-fuls of banana mixture to hot oil and fry until golden brown and crispy on the outside. Drain on paper towels to cool. Enjoy!
Ingredients
1/2 cup sugar cane, slivered
1 banana, peeled & chopped
1 Tbsp ghee/butter
1 cup all-purpose flour
1 tsp baking soda
pinch of salt
1 tsp ground cardemom (3-4 whole)
1 cup water
1/4 cup oil for frying
1. Remove green casing from cardemoms by lightly crushing them with a mortar and pestel; then grind the inner black part into a course powder. Set aside.
2. Blend sugar cane and banana with mixer until smooth. Add flour, ghee, baking soda, salt, and water; mix until smooth. Stir in cardemom. Let stand for 30 minutes.
3. Heat oil in small fry pan; add generous Tbsp-fuls of banana mixture to hot oil and fry until golden brown and crispy on the outside. Drain on paper towels to cool. Enjoy!
Vegetable Cutlet
This is a tasty snack! Savory and hearty, it will warm and satisfy.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Ingredients
2-3 potatoes, peeled and chopped
2 Tbsp oil
1/2 onion, minced
1 green chili, minced
1" piece of ginger, peeled and minced
1 tsp garlic powder
1 tsp salt
2 eggs, beaten
1 cup bread crumbs
oil for frying
1. Boil potatoes until soft; mash and set aside.
2. Heat oil; add onion, chili, and ginger. Saute for 3 mins; add garlic powder and salt. Add mashed potatoes to onion mixture; stir to mix well.
3. Form potato mixture into 3" diameter patties. Coat with egg and then bread crumbs. Fry in oil until golden on all sides. Drain on paper towels. Enjoy hot!
Variations:
*Add minced carrots and/or cauliflower along with onion and chili in second step.
Okra Curry
This curry is hearty and thick, a nice meal for a cold day with hot chapati! Fresh okra is best, as the extra water from the frozen variety can make the first step take longer. The more you cut okra, the stickier it gets, so after removing the stem, only cut each okra into two or three pieces.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Ingredients
4 Tbsp oil
2 cups okra, chopped
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
1 tsp chili powder
2 Tbsp coriander
1/2 tsp turmeric
1/4 tsp garam masala
1 tsp salt
2 tomatoes, chopped
1 cup water
1/2 cup coconut milk
1. Heat oil in large saucepan; add okra, cook until browned and not sticky. Remove okra from pan and set aside.
2. To hot oil add onion, chili, and ginger; sauté until lightly browned. Add chili powder, coriander, turmeric, gram masala, and salt; stir to mix. Add tomatoes; stir. Add water; simmer 1-2 mins. Add okra and coconut milk; stir and heat through.
Fried Rice
This fried rice recipe is a delicious way to use up leftover vegetables and/or rice. Feel free to add 1/2 cup of diced green beans, broccoli, cauliflower, green peppers, cucumbers, carrots, peas, etc. along with the onion, chili, and ginger. This dish is a perfect side dish, but it's also delicious and satisfying enough to be a main.
Ingredients
2 cups rice
1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Ingredients
2 cups rice
1 tsp salt
1 tsp oil
3 tbsp oil
1/2 tsp mustard seeds
1 green chili, chopped1/2 onion, chopped
1" piece of ginger, peeled and chopped
5-6 garlic cloves, chopped
1 tsp chili powder
handful cashews, unsalted (optional)
handful raisins (optional)
1/2 tsp turmeric
1/4 tsp cinnamon
3 eggs, beaten
salt and pepper to taste
handful of fresh cilantro
1. Soak rice in 4 cups water for 30 mins. Drain; boil in 3 cups water, salt, and oil for 5 mins (or until rice is cooked). Drain; set aside.
2. Heat oil in large wok/saucepan; add mustard seeds. When seeds start to pop, add onion, chili, ginger, and garlic; sauté until lightly browned. Add cashews and raisins; stir to mix. Add rice, turmeric, and cinnamon; stir to mix. Cover, cook on low heat until rice is hot through (3-5 mins).
3. Meanwhile, scramble beaten eggs in small skillet with salt and pepper. Add to rice, stir gently to mix. Garnish with cilantro.
Palak Paneer (Spinach and Cheese Curry)
This is a delicious dish of chopped spinach and paneer cheese with a not-too-hot blend of spices. It is thick and savory. Great with chappati! Paneer is a firm curd cheese that can usually be found in Asian specialty stores, Whole Foods, or ethnic sections of your local grocery store. If you can't find it, I've found that extra firm tofu works as a good substitute.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Ingredients
1/2 onion, chopped
1" piece ginger, peeled and diced
1/2 green chili, chopped
1-2 Tbsp water
2 Tbsp oil
1 cup paneer cheese (or extra firm tofu substitute), chopped into 1/2" cubes
1 tsp mustard seeds
dash turmeric
3 cups baby spinach, shredded
1/2 Tbsp garlic powder
1 Tbsp salt
1. Puree chili, onion, ginger and water in blender until it forms a thick paste. Set aside.
2. Heat oil in large saucepan; fry paneer until golden brown and crispy on the outside. Remove paneer, leave oil in pan.
3. To hot oil, add mustard seeds. When the seeds start to pop, add the onion paste and turmeric; heat through.
4. Add spinach; cook 1 minute. Add garlic powder and salt; cook until spinach is wilted and heated through. Add paneer; heat through.
Fried Fish
This marinade is spicy and delicious! I think it would work just as well on chicken or beef. Great as a side dish along with another curry and rice or chappati.
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Ingredients
1 lb. white fish fillets (tilapia, halibut, cod, etc.)
1/2 Tbsp chili powder
1/2 Tbsp turmeric
1/2 Tbsp garlic powder
1/2 Tbsp salt
1 Tbsp lemon juice
3-4 Tbsp water
1. Mix all spices, lemon juice, and water into a watery paste. Apply to uncooked fish fillets; allow to marinate for 30 minutes.
2. Fry or bake and enjoy!
Channa Masala (Chickpea Curry)
I never liked garbanzo beans until I had this dish! The beans get soft, but not mushy and the spices make it just heavenly! I like to eat it with chappati and a side of plain yogurt.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Ingredients
2 cups channa/chickpeas/garbanzo beans, soaked overnight
1 1/2 cups water
1 tsp salt
1/2 Tbsp oil
dash turmeric
1/2 Tbsp garlic powder
3 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, chopped
1/2 Tbsp salt
1/2 Tbsp chili powder
2 Tbsp coriander
3 tomatoes, chopped
1. Cook channa in pressure cooker with water, salt and oil for 10 minutes on high pressure. When cooked, add turmeric and garlic powder.
2. Heat oil in large saucepan, add mustard seeds. When seeds start to pop, add onion and salt; saute until browned.
3. Add chili powder and coriander; saute 1 minute. Add channa with water and tomatoes; boil until 1/2 of water is evaporated, about 10 minutes.
Mushroom Curry
This is easily one of my favorite curries ever! I can eat it for breakfast, lunch, or dinner! It is smooth, yet with a substantial kick. For variety, I sometimes add in small chunks of lightly fried paneer cheese. Because this curry is quite runny, you might consider serving it with rice and chappati. I enjoy the spiciness, but if it is too hot for you, cut the amount of chili powder in half, remove the seeds of the green chili, and/or add more coconut milk. You don't want to miss the great flavors of this dish!
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
3 cups mushrooms, diced
1/2 onion, diced
1 inch piece of ginger, minced
2 tomatoes, diced
1/2 green pepper, diced
1 tsp turmeric
2 1/2 Tbsp coriander
1 Tbsp chili powder
1 tsp garlic powder
2 cups water
3/4 cup coconut milk
Fresh cilantro
1. Heat oil in medium saucepan; add mustard seeds. When seeds start to pop, add onion, ginger, and green pepper; saute until browned.
2. Add tomatoes; cook 1 minute. Add turmeric, coriander, chili powder, and garlic powder; cook 1 minute. Add mushrooms; cook 1 minute.
3. Add water and salt to taste; simmer 10 minutes. Stir in coconut milk; cook until heated through.
Garnish with fresh cilantro. Serve with hot chappati/tortillas.
Green Pea Curry
Green peas are not my favorite vegetable. But this is one dish I love with them! There is a fullness of flavor, which the peas soak up beautifully, without being hot'n'spicy. Great with chappati.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Ingredients
3 Tbsp oil
1 Tbsp mustard seeds
1/4 onion, minced
1 inch piece of ginger root, minced
3 Tbsp ground coriander
2 Tbsp chili powder
1 Tbsp garlic powder
1/2 Tbsp garam masala
1 package frozen peas, thawed
2 tomatoes, chopped
1 1/2 cups water
2 Tbsp mayonaise
Salt to taste
1. Heat oil in large saucepan; add mustard seeds. When seeds start to pop, add onion and ginger; saute until browned.
2. Add coriander, chili powder, garlic powder, garam masala, peas, tomatoes, and water. Bring to boil; simmer until 1/2 the water is evaporated (about 10 - 15 mins).
3. Add mayo and salt; simmer until heated through.
Serve with hot chappati/tortillas.
Yogurt Curry
Eaters beware: this yogurt curry has quite a bite! It is smooth and cool in the mouth, with a bit of fire in the throat! But don't let that throw you off, it is delicious and a great accompaniment to many of the other curries. If you simply can't stand the heat, you may add extra yogurt and/or reduce the amount of chili powder.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Ingredients
2 cups plain yogurt
2 cups water
2 Tbsp oil
1 tsp mustard seeds
1/4 onion, minced
2 Tbsp fenugreek seeds
1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1 Tbsp chili powder 1 tomato, diced
Fresh cilantro leaves, chopped
1. Mix yogurt and water with a whisk until smooth. Warm over low heat in small saucepan (do not boil). Set aside.
2. Heat oil in small skillet; add mustard seeds. When seeds start to pop, add onion and fenugreek; saute until browned.
3. Add curry powder, cumin, chili powder and tomato; stir to mix. Saute until heated through.
4. Add seasoning mixture to yogurt. Garnish with fresh cilantro.
Beetroot Thoren (Dry Curry)
This dish is a slightly sweet, slightly spicy sidekick that is a refreshing and visually striking accompaniment. The important thing is to get the beets and their greens shredded very fine. And PLEASE wear an apron for this...unless, of course, purple splatters are your style. There is no liquid in this curry, so it will be dry. And very purple. Enjoy!
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
Ingredients
2 Tbsp oil
1/2 Tbsp mustard seeds
1/2 onion, shredded
1 green chili, minced
2 large beets, shredded
Beet greens, chopped
1/2 Tbsp curry powder
1/2 Tbsp garlic powder
1 Tbsp salt
2 cups shredded coconut (unsweetened)
1. Heat oil in large skillet; add mustard seeds. When seeds start to pop, add onion and chilies; cook until browned.
2. Add beets, greens, curry powder, garlic powder, salt, and coconut. Cook, stirring constantly, until heated through and beets are tender.
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