Jinga Masala ( Prawns Curry Dry )

Jinga Masala ( Prawns Curry Dry )

Ingredients :

1/2 kg prawns, shelled and deviened
2 large onions, finely chopped
3 ripe tomatoes, pureed
1 stem curry leaves
1 tblsp ginger garlic paste

1 tsp cummin powder

3 Cloves chopped garlic

1/2 tsp Mustard seeds

1/2 tsp Black pepper powder

1 tsp corriander powder
1 tsp red chili powder
1 tsp garam masala powder
Salt to taste
1/2 tsp turmeric
1 cup water

Making Jhinga Masala:

• Heat oil in a wok add mustard seeds and add the curry leaves
• Now add the onions and saute until golden brown/add ginger garlic paste .
• Add chopped garlic , tumeric powder, chilli powder, corriander powder, cumin powder and garam masala powder and fry for 3 to 5 mins.
• Now add the tomato puree and add half tsp tamarind paste and pepper powder.
• Saute till the oil gets separated.
• Now add some water and let boil
• Add the prawns now and cook covered untill done
• Serve garnished with chopped coriander

Recipe By Suchita

Tip : Add a pinch of sugar or jaggery to give that sweet sour taste

This recipe is similar to the Parsi Prawns masala

and to make it jhinga prawns remove the Black pepper, tamarind paste

, cummin powder, corriander powder and mustard seeds

Read More

Chocolate Chip Muffins

Chocolate Chip Muffins

Choco Chip Muffins

Ingredients
220 g self-raising flour
150 g dark/milk/white choco bits
½-¾ cup caster sugar
½-¾ cup vegetable oil (make sure the oil doesn’t have a strong smell and please don’t use olive oil unless extra light)
¾ cup buttermilk or regular milk
1 egg
1 tsp vanilla extract

Method
Mix all flour, sugar and chocolate together in a mixing bowl.

Separately, mix together the oil, buttermilk, egg (lightly beaten) and vanilla extract.

Make a well in the dry mixture and pour the wet mixture into it.

Add flavourings and mix well until just combined. Don’t over mix – it will toughen the muffin

Preheat oven to 180°C.

Grease muffin tray or use liners in the muffin tray.

Pour the mixture into tray and bake for 15-20 minutes or until lightly browned. Makes around 12 medium sized muffins.

Tip
You can replace the choco chips with other ingredients like blueberries, grated apple, raspberries, mashed banana etc. Just stick to the weight/proportions though. These turn out incredibly moist and with the perfect sweetness if you stick to the measures.

Recipe by Jen

Read More

Simple Fish fry recipe

Simple Fish fry recipe

The best fish to use for this recipe is the fish “herring” or if not King fish or mackerel  will do.

Ingredients:

4 Whole fish medium size

½ teaspoon Turmeric powder

½ teaspoon chili powder

Salt to taste

¼ teaspoon Black pepper ground

Lemon juice

Method:

Mix and marinate the fish for half an hour

Pan fry the fish on low flame for 3 to 4 minutes on each side

Change flame to high and fry on each side to get a crisp texture

Enjoy Mouthwatering tasty spicy Fried fish with natural fish flavours

Chefs tip:

Best enjoyed With Blanched Brocolini with soy sauce and garlic flavors

Recipe By such

Read More

Mutton Curry

Mutton Curry

Mutton Curry by Jen
Ingredients
Mutton - 1 kg
Yoghurt – 2-3 tbsp
Ginger-garlic paste – 2 tsp
Red chilly powder - 1 heaped tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder - 1 tsp
Corriander seeds - 2 tsp
Poppy seeds - 1 tsp
Cinnamon - Two 1” sticks
Green Cardamom - 4
Cloves - 3
Fennel seeds - 1 tsp
Coconut - 1/2 of one (if fresh) or 1 small cup (if dessicated)
Onion - 4 medium sized - chopped
Tomato - 4 medium sized - chopped
Green chillies - 2
Coriander leaves - 1 bunch - chopped
Salt - as reqd
Oil – 2 tbsp

Method
Marinate the mutton with yoghurt, salt, ¼ tsp turmeric and a tsp of ginger-garlic paste for 2 hours.

Roast together coconut, whole garam masalas (cinnamon, cardamom, cloves and fennel), coriander seeds and poppy seeds for a few minutes, making sure it doesn’t burn.

When the aroma starts coming out, take it off the fire and let it cool. When cool, add to it the chilli powders and coriander powder grind it in a mixer and make a smooth paste by adding water in required quantity (don’t add too much water though).

Heat oil in a cooker. Saute the onions and once the onions turn brown and translucent, add the ginger-garlic paste and fry for a few minutes. Then add the remaining turmeric powder turmeric powder and fry for a minute. Then add the chopped coriander leaves and after frying for a few minutes, add the masala paste and fry it for 4-5 minutes.

Now put in the marinated mutton pieces and mix well with the masala - frying for a few minutes.

Add salt and tomatoes and mix well. Now either cook over a slow flame for around an hour (till the mutton is cooked) or put in a pressure cooker and cook upto 2 - 3 whistles.

You can garnish it with chopped coriander before you serve it.

This curry tastes awesome on the next day after cooking – since the spices get into the meat well – so I always cook it one day in advance.

Read More

Pork Curry - Kerala Style

Pork Curry - Kerala Style

Spicy Pork Curry - Kerala style by Jen
Ingredients
Pork - 1 kg (I usually remove most of the fat)
1 tsp red chilly powder (if you like it hot u can put 1 ½ tsp)
1 tsp kashmiri chilli powder
¾ tsp turmeric powder
3 tsp coriander powder
1 tbsp whole black pepper
1 cardamom
2 pcs cinnamon (of 1” each)
6 cloves
½ tsp cumin seeds
2 tbsp finely chopped ginger
3 large cloves of Garlic - finely chopped
3 medium sized onions - chopped
3 medium sized Tomatoes - chopped
Curry leaves - 4 stems
Chicken/beef stock powder – ½ cube/½ tsp
Vinegar - 3 tsp
Soya sauce - 2 tsp
Salt - As reqd
Oil - 2 tbsp



Method


Cut pork into medium size pieces, wash and then cook with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle – no need to add water since the water from the pork will come out anyway.


Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.


Heat 2-3 tbsp of oil in a pan. Splutter 2 sprigs of curry leaves. Then add ginger, garlic and sauté then after 15 seconds add the onions and fry till golden brown (and onions translucent).
Add the ground masala and sauté on a low flame for a few minutes, until the raw smells goes – make sure you don’t burn the spices.


Add tomatoes and a pinch of salt and sauté for around 10 mins until the tomatoes get all mashed up and oil starts separating from the masala.
Now add the cooked pork, vinegar, soya sauce, chicken stock powder, salt and 1 cup of water and stir well.
Cover and cook on a medium flame for approx 10 – 15 min. stirring occasionally. Then add remaining 2 sprigs of curry leaves, stir well and cook for another 5 - 10 mins.You can garnish with coriander leaves just before serving.


If you are looking for some very tasty italian recipes for pork here is a nice Italian pork recipe book worth checking out and this other  book listed on amazon with 150 pork recipes

Read More