Wednesday, September 30, 2009

Lamb Curry

 Lamb: 3 lbs
Onion: 2 big, sliced
Ginger-Garlic Paste: 2 1/2 tsp
Green Chilly: 3, slit
Turmeric Powder: 1 tsp
Chilly Powder: 1 1/2 tsp
Coriander Powder: 3 1/2 tsp
Pepper Powder: 1 tsp
Curry Leaves: 2 strands
Cilantro Leaves: handful
Vinegar: 1 1/2 tsp
Salt, Oil, & Water 


  • Wash lamb thoroughly in running water. Add a handful of cilantro leaves to lamb and wash it again and let it drain
  • Heat oil and add onion, ginger-garlic paste, green chillies, and curry leaves. Saute well
  • In the mean time in a dry pan fry coriander powder, chilly powder, turmeric powder, and pepper powder together without adding any oil. Make sure they don't get burned
  • When onion is translucent add the powder and mix well
  • Now add lamb, salt, vinegar, and enough water and cover and cook till the meat is well done.
  • Add few more cilantro leaves right before turning off the heat for some extra flavor

Ghee Rice


Basmati Rice: 2 1/2 cups

Ghee: 5 tbsp
Cashews: handful
Raisins: handful
Onion: 2 medium, thinly sliced
Ginger-Garlic Paste: 2 tsp
Cinnamon stick: 2" piece
Bayleaves: 5
Cardamom: 5
Peppercorn: 1 tsp
Saffron: Few threads if you want yellowish-orangish color to the rice (Optional)
Cilantro: handful, chopped
Water: 5 cups
Salt & Oil


  • Wash and drain rice and keep it aside for 15 minutes
  • Heat 2 tbsp of ghee. Fry and drain cashews and raisins
  • Add some oil to the ghee and fry 1/2 of thinly sliced onion and keep it aside
  • Add cinnamon, cardomom, peppercorn, bay leaves, ginger-garlic paste, and remaining onion and saute well
  • Add rice to it and fry for about 10 minutes in medium heat
  • Pour water and increase the heat to high
  • Add salt
  • When the rice is cooked well transfer is to a serving dish and add fried onion, cashews, and raisins on top.

Tuesday, September 22, 2009

Fish Molee


Fish Fillets: 8-10 pieces
Tomato: 1 medium, cut lengthwise
Onion: 1 medium, chopped
Garlic: 3 cloves, minced
Ginger-Garlic paste: 1 1/2 tsp
Green chillies: 5, cut lengthwise
Curry Leaves: 10 leaves
Cilantro: Few
Turmeric Powder: 3/4 tsp
Chilli Powder: 1/2 tsp
Pepper Powder: 3 tsp
Vinegar or Lemon juice: 1 1/2 tsp
Coconut Milk, thick: 2 1/2 cup
Oil & Salt

  • Marinate cleaned fish fillets with ginger-garlic paste, salt, 1/4 tsp turmeric powder, 1/2tsp chilli powder, and 1 tsp pepper powder
  • Heat oil in a pan and shallow fry fish on each side for 2-3 minutes on medium flame. (No need to cook the fish through completely at this point)
  • Place the fish on paper towel to soak up the excess oil
  • Add more oil in the same pan if necessary
  • Add onion, garlic, and green chillies and saute for 5 minutes
  • Add tomatoes and rest of pepper powder and turmeric powder and mix it well with onion.
  • Stir for about 3 minutes and add enough salt to the onion mixture
  • Add the coconut milk and let it heat up in medium-low flame
  • Add the fried fish fillets and cover it and simmer it for few minutes
  • Add vinegar or lemon juice, cilantro leaves, and curry leaves and mix very gently without breaking the fish fillets
  • Serve with Appam or Rice.

Tuesday, September 15, 2009

Aloo Gobi

Potato- 2 medium, diced
Cauliflower- 2 cups, cut into small florets
Onion- 1 medium, sliced
Ginger-Garlic Paste- 1 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Green chilli- 2, slit
Coriander Powder- 1 tsp
Chilli Powder- 3/4 tsp
Vegetable Masala- 2 tsp
Salt & Oil

Boil the diced potatoes till they are fork tender, drain them, and keep it aside
Blanch the cauliflower for about a minute or two in hot water
In a pan heat the oil and let the mustard and cumin seeds sputter
Add the onion and green chilli and let it fry for few minutes
Add ginger-garlic paste, coriander powder, chilli powder, and vegetable masala to the onion
Coat the onion well with the masala and let it fry for 3 minutes
Add the boiled potatoes and cauliflower to the masala and coat them well with the masala
Let it stay on medium heat for about 5 minutes.
Serve it hot...

Egg Curry with Coconut Milk


Egg: 5
Onion: 1 medium, thinly sliced
Tomato:1, diced
Ginger-Garlic Paste- 1 1/2 tsp
Green Chilly- 3, slit in half
Chilli Powder- 1 tsp
Turmeric Powder- 1/4 tsp
Coriander Powder- 1 1/2 tsp
Coconut Milk- 2 cups
Mustard seeds- 1/4 tsp
Cumin seeds- 3 pinches
Curry leaves- 6-7 leaves, torn
Cilantro leaves- a handful

  • Hardboil the eggs, deshell the eggs and keep it aside
  • In a pan heat the oil and let mustard and cumin seeds sputter
  • Add torn curry leaves, green chillies and sliced onion. Stir fry the onions for 4-5 minutes
  • Add ginger-garlic paste and let it mix well with the onion
  • Add chilli powder, turmeric powder, and coriander powder to the onion and let it fry for another 3-4 minutes
  • Now add the coconut milk and let it simmer in medium heat. If it is too thick add some water to the mixture.
  • Let it boil for a minute or 2
  • Add the hardboiled eggs to the the coconut milk mixture and serve it hot with Appam, Chapathi, Poori, or Idiyappam.

Fish Fry


Mackerel or any fish- 10-12 pieces
Turmeric Powder- 1/2 tsp
Chilly Powder- 1 tsp
Green Chilly sauce- 1/2 tsp
Pepper Powder- 1/2 tsp
Vinegar- 1/4 tsp
  • Clean the fish and cut into medium size pieces
  • Make slits on the fish pieces to marinate with masala
  • Take turmeric powder, Chilly Powder, Green chilly sauce, Pepper Powder,Vinegar, Salt, and mix it with enough water to make a thick paste
  • Coat the fish with the masala paste and let it sit for 30 minutes to an hour in the refrigerator
  • Heat some oil in a pan for shallow frying
  • Fry fish in batches to maintain the temperature of the oil, about 5 minutes on each side depending on the size of the fish
  • Serve it hot with rice. Enjoy!!!!