June 15, 2012 in Main Course, Recipes
A very simple and easy to make dish.
This is going to be a very short post. My absence from the blog world is thanks to my dissertation writing and that literally means that I have absolutely no time to update my blog. Which is kind of sad as that’s how I relax at the end of the day. But well, my PhD degree is a priority now but this recipe turned out so awesome that I really could not not write it up and blog about it. It took me about 20-30 mins to prepare (which excludes the time it takes to boil the peas). This recipe would serve 2 persons.
- 2/3 cup black eyes peas (boiled)
- 1 cup vegetable stock
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- pinch asafoetida
- 1/8 tsp turmeric powder
- 1 tsp garlic paste
- 1/2 tsp red chili powder (to taste)
- 1/2 tsp black pepper powder
- 1/2 red onion chopped
- 1 small tomato chopped
- 1/4 tsp tamarind paste
- 4 tbsp coconut milk
- small bunch chopped cilantro
- 1 – 2 tsp oil
- salt to taste
- Cook the peas in the vegetable stock and some water.
- Heat the oil in a saucepan and add the mustard seeds and cumin seeds.
- Once they start to sputter, add the asafoetida, turmeric powder and curry leaves.
- Next add the garlic paste and fry for a few mins till the raw smell of garlic disappears.
- Now add the chopped onion and fry till it is translucent or lightly browned
- Next add the chopped green chili and tomato and cook till the tomatoes and mushy and soft. Now add the cooked peas and tamarind paste and bring to a simmer.
- Next add the red chili powder, black pepper powder and salt to taste depending on how spicy you want the dish.
- Simmer the curry for about 5 mins.
- Next add the coconut milk and simmer for a couple of mins. Do not bring it to a boil once you add the coconut milk. You could skip the coconut milk if you do not like or want to add coconut milk. But make sure that you reduce the spice if you are not adding the coconut milk.
Thanks for reading my blog and sorry about the short post but the choice was between not writing at all or writing a short blog. I chose the latter and I think I am all rejuvenated to work on my dissertation once again… And you can serve this with some rice or any bread. In fact I just had it plain with some salad. Quick, easy and healthy! Bon Appetit!
April 8, 2012 in Chicken, Eggs, Main Course, Recipes
I know I am supposed to be on a healthy eating spree but then I believe that on festivals, you should eat and not think about diets and healthy food etc. All that you should think about is tasty, yummy and delicious food. So I decided to go ahead and make a curry which is absolutely delicious. I made the masala powder based on what spices I felt like cooking the chicken and egg with. I have made the masala powder and saved it for future recipes. It is a pretty versatile spice powder. And really does not take too long to make. This serves 2-3 persons and takes about 45 mins to prepare.
Happy Easter to everyone and hope everyone has a wonderful day…
- 1.5+1 tsp masala powder (recipe at the end)
- 1 chicken breast (cut into 1″ cubes)
- 2 hard boiled eggs (cut into 2 halves)
- 5 cloves garlic
- 1″ ginger
- 1 large bunch cilantro leaves
- 1/2 red onion (sliced)
- 1/2 tomato (chopped)
- 1/2 cup coconut milk
- 1/2 cup water
Ingredients for Masala Powder
- 1.5 tsp black pepper
- 1.5 tsp cumin seeds
- 1 tsp fennel seeds
- 1 red chili
- 1/4 tsp cloves
- 1″ cinnamon
- 1.5 tsp coriander powder
- Dry roast the ingredients under the masala powder list. Once the dry spices are roasted and smell wonderful, grind the spices to a fine powder.
- Marinate the chicken pieces in a paste made of the garlic, ginger and coriander leaves.
- In the meanwhile heat the oil and add the red onions to it.
- Fry the onions till it is dark brown.
- Now add 2 tsp of the masala powder and mix till throughly mixed.
- Next add the chopped tomatoes and let the tomatoes get mushy.
- Add some water to this mixture if it gets too dry.
- Once the tomatoes are cooked thoroughly, add the chicken cubes to the onion mixture.
- Cook the chicken till cooked through.
- Now add the water to the chicken and let the curry simmer for 5 mins.
- Next add the coconut milk, hard boiled eggs and salt to taste. Let the curry cook for a few mins till you get the desired consistency for the gravy.
Thanks for reading my blog and do let me know how the dish turns out if you do try it.
Pictures from Readers who tried this recipe
- My aunt Geetha made the dish for her Vishu Meal… That’s New year’s day in Kerala… I am honored….
August 21, 2011 in Main Course, Recipes
A lazy Saturday afternoon lunch…
Today was one of the days where we actually woke up kind of early enough to have breakfast. But after some bagels and coffee Amit decided that he needed a late morning, early afternoon nap. So I decided that I would make some eggplant for lunch following the recipe that my Mom used to make at home.
I started making the eggplant and realized that I did not have a key ingredient, tomatoes. So I decided to improvise and make a different gravy. So instead of the onion tomato gravy that I was going to make for the eggplant, I decided to make a coconut onion gravy instead. And I am so glad I did not have tomatoes to make the original recipe; this one is just as good. It takes about 15-20 minutes to make the gravy and depending in how big a frying pan you have, about 5-10 minutes for each batch of eggplant slices. I had to fry the eggplant in about 4 batches so it took me about 30 minutes to be done with the frying, and the gravy was ready in the meanwhile. It takes close to 40-50 mins prepare the dish. It serves about 3 – 4 persons.
- 1 large eggplant
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp red chili flakes
- 1 onion
- 2 tsp ginger garlic paste
- 1/2 cup thick coconut milk
- 1/2 cup thin coconut milk
- 1/2 cup chopped coriander leaves
- 1 tsp coriander powder
- salt to taste
For frying the eggplant
- 2 red chilli powder
- 2 tsp ginger powder
- 1 1/2 tsp dried mango powder (amchur)
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- salt to taste
- 1/2 teaspoon cumin seeds
- Slice the eggplant into 1/4 inch thick slices.
- Mix the oil with the ingredients listed under ‘For frying the eggplant’. Brush the eggplant slices on both sides with the oil mixed in with the dried spices.
- Heat a pan and fry the slices on without any oil. The oil brushed on the slices to saute/fry it.
- While the slices are frying you start preparing the gravy.
- Heat some oil in a pan and add the cumin seeds and red chilli flakes.
- Once the cumin seeds are browned add the chopped onions and fry it till it is browned slightly.
- Next add the ginger garlic paste and cook till the raw smell of the ginger garlic paste is gone.
- Now add the coriander powder and fry till the dry spice is cooked.
- Next add the thin coconut milk and let it some to a simmer. Now add the chopped coriander leaves.
- Once the coriander leaves are thoroughly mixed, add the thick coconut milk and salt and bring to a simmer.
- Once the eggplant slices are all fried, transfer them to a baking dish.
- Now pour the gravy over the eggplant slices in the baking dish.
- Place the baking dish in the oven for about 10-20 minutes or till ready to serve.
Amit is my eggplant expert. He is the one who buys and makes eggplants for us at home. But today since he was taking a nap, I decided to make eggplant and he loved it. So it’s Amit certified!!! Hope you enjoy this dish as much as we did. Its definitely different from the usual recipes I have made with eggplant before. Thank you for reading this post and have a great rest of the weekend.