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Curry Recipes

Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

Malabar Fish Curry with Coconut Tamarind and Tomato

 

Kerala is known for its delicious fish and seafood. There are so many varieties of fish curry that are so very delicious. While in many curries, ‘kudampuli’ or gambooge is used, in the Malabar region, most curries only use tamarind as the souring agent.  Ground coconut, tomato and tamarind flavors this curry, which is so simple to make but so heartwarmingly comforting to eat as well! Served over rice with papad and vegetables or even for breakfast with puttu.  For this curry, I love to use the milk pepper  (thondan mulaku, ney mulaku (ghee pepper) or sambar chilli). It has the loveliest buttery or milky aroma. It can be replaced with any mild green chilli. The curry is also best made with fish like Seer Fish.

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THONDAN MULAKU

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Rogan Josh | Kashmiri Mutton Curry

Rogan Josh | Kashmiri Mutton Curry

Rogan Josh | Kashmiri Mutton Curry

 

This is the hugely popular Mutton Curry from the beautiful Kashmir Valley.  One of the menu items  of the ‘Kashmiri Wazwaan’, the traditional Kashmiri banquet. Rogan Josh was bought to Kashmir by the Mughals. The dish is of Persian origin and is rich and deeply aromatic. Rogan / Roghan is derived from the Persian word ‘روغن’ which actually means, ‘ghee’. Josh, ‘جوش;  means boil, and is also used as an expression of intensity. So essentially Rogan Josh, means ‘boiled in ghee with intensity or at high heat’. A perfect dish for the cooler climates.

Mutton is used (Goat Meat) here, and the meat is cooked so tender in the ghee. So delicious that it just has to be experienced to know the deliciousness! This  is how the Pandit style Rogan Josh is made. No onions or garlic in the preparation.

Some versions of the curry use yoghurt to add a sour note. I mush prefer the one without yoghurt as I have made here. The trademark color of the Rogan Josh is also very appealing. A fiery red color, that originally comes from the ‘Mawal ke phool’ or Dried Cockscomb flower , a red flower, indigenous to the Valley. Since it is not easy to find, deep red kashmiri chilli powder combined with kashmiri saffron is used to get the natural red color. Alternatively, these days Ratanjot or its powder is used, however these days it is often mixed with synthetic coloring. If you have neither, simply use a good bright red kashmiri chilli powder.

I served this for this Eid ul Adha along with Shirazi Rice and it was quite a hit.

dried-cocksomb-flower for cooking

Dried Cocksomb Flower used for cooking (Also known as Amaranth, Velvet Flower, Woodflower, Mawal ke Phool)

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Mung Dal Tadka – Perfectly Cooked and Seasoned Lentils

mung dal tadka

Mung Dal Tadka

Mung Dal Tadka – Perfectly Cooked and Seasoned Lentils

What is it about the humble dal, that  makes it a comfort food that transcends cultures? Simple, healthy and just plain delicious.  Let’s take a look at the different elements to consider if you want to make that perfect Dal!

First and foremost, if you are new to preparing dal, here’s some things that might help. Dal is defined as being a split pulse, but generally the term is  used for any dried bean or peas. Tur Dal, Chana Dal, Maash Dal, Masoor Dal… there are around 5 dozen varieties…

The term Dal is also used for the dish prepared using these lentils. It might be on the drier side and it might be more curry like. Some dals require a long soaking period. Some dals require dry roasting to release the flavors, prior to cooking. In this recipe, we are using husked green bean, which is called Mung Dal. It can be cooked without soaking, although some may argue this point. It is often the first dal given to a toddler, since it is easily digested and can be very smooth. It is also very nutritious.

Next, is our mode of cooking. These days many will resort to pressure cookers to cook the dal quickly. I am a fan of pressure cooking. I find that many Indian Meat dishes particularly, are actually enhanced by using a pressure cooker. However, in the case of the humble dal, I would recommend taking that extra time to slow cook it, for the ultra smooth and luscious consistency. All the flavors get time to ‘get to know’ each other during the cooking process. Quick cooking can cause the flavors to turn frigid.. they just need time to ‘melt’ into the mix. Remember – Slow and Low. I also love cooking in heavy based pots or earthen ware, to prevent the dal from sticking to the bottom.

We also take into account the different additional ingredients. Dal is often mixed with other vegetables like cauliflower or various squash varieties. It is sometimes cooked with a ground coconut paste. Onions, Garlic, Ginger, Green Chillies and tomatoes… all of these are often used.

Salt is essential in the perfect dal, but too little or too much can make a drastic impact on the end result. I have found, the old wives tale of not adding salt at the beginning to be helpful. Salt is best added after the dal has softened. Always add a little at first, if unsure.

Then theres the ‘Tarka’ – the Tempering of the dal, with oil or ghee and spice.  Although ghee (clarified butter) makes a dal all the more delicious, groundnut oil, coconut oil or bran oil are other good options. The oil is heated and spices like cumin, black cumin, mustard seeds, dried chillies , curry leaves, and other whole spices are sometimes added. The spluttering mixture is poured over the cooked dal. After allowing the dal to rest briefly,  it can be served.

Okay, enough of that, let me tell you how a make a simple, humble and delicious dal.

mung dal tadka recipe

 

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Dal Makhani Punjabi Recipe | Delicious Buttery Lentils

dal makhani

Dal Makhani

dal makhani punjabi recipe

Dal Makhani Punjabi Recipe | Delicious Buttery Lentils

 

Whole Black Lentils (Urad Sabut Dal) is used to make this creamy and well blended dish. Dal Makhani, may not be as quick as other lentils to prepare as it requires a longer cook time. For those who may not  know, the black dal is the same dal that is used to make Idli or Dosa Batter, just that it is with the black husk intact. Another popular dish made with this is Mah ki Dal (Kaali Dal). This is made using only the black dal. The Dal Makhani , however combines a little bit of Kidney Beans (Rajmah) and sometimes a little bit of Yellow Dal (Chana Dal)..  A very comforting and traditional dish that goes well with roti or rice. Even the kids love it.

Due to the lengthy preparation process, many Indians only prepare this dish for special occasions, but using a pressure cooker the dish can be prepared easily.. just plan ahead as the dal requires a good amount of time for soaking. Once you sit down to enjoy this creamy and rich meal, you will delightfully realize that it was worth the time spent! Worth the buttery calories too. 🙂  A little butter is good for you, I swear.  😉

Depending on what you are serving the Dal Makhani with, you can make it a thicker gravy like mine or a little more loose in consistency.

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Nadan Varal Curry | Bral Fish Curry

Nadan Varal Curry

Nadan Varal Curry – ‘Bral’ Curry

Nadan Varal Curry | Bral Fish Curry

 

This is the Nadan Varal Curry – The country style Bral Fish Curry which is much sought after by so many. Feelings of nostalgia, certainly take over when those who love this fish are served this curry. An authentic method of preparation that has been followed for decades. Varal fish is also known by the names of ‘banded snake head fish or dragon head fish’ .. It is also popular in Thailand and Indonesia.

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Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken

murgh makhani 3

Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken

Murgh Makhani or Butter Chicken is  one of Indian Cuisines  Star Creations.  The original was made at Moti Mahal Restaurant and still remains one of the best out there. This recipe gives you a truly Restaurant quality dish that tastes so much like the famous recipe. You must try this! I have another version of Butter Chicken here. It is slightly more tangy than this one, and provides a detailed garam masala recipe along with it. And then theres the super Easy Butter Chicken Recipe using canned nestle cream. Yupp, I have tried all sorts of recipes. These are the ones with the best, yummiest results! Try them all! 🙂

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murgh makhani butter chicken 1

 

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Black Pepper Chicken Curry

Black Pepper Chicken Curry

 

black peppper chicken curry with shallots

 

Black Pepper Chicken Curry

 

A Black Pepper Chicken Curry with a difference! This curry is just so easy.. So you do need to peel some more shallots than usual.. But after that it’s as good as dump everything together and cook. So Easy! And you will love the flavor! This is one of those recipes where cooking in a pressure cooker makes such a difference! Coarsely Crushed Black Peppercorns infused in a shallot – onion based gravy!  It is pretty darn delicious, and my husband is in love with this curry. Do give it a go and let me know!

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Garlic Pepper Chicken Chettinad | Bachelors Cooking





garlic pepper chicken chettinad

Garlic Pepper Chicken Chettinad | Bachelors Cooking

A bachelors recipe, this Garl ic Pepper Chicken Chettinad can be made in  very little time and very easily. The gravy can be adjusted to suit your needs. Serve with Chapathi or Rice and vegetable stir fry.

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Thai Green Curry Paste for Authentic Thai Curries

thai green curry paste

Thai Green Curry Paste for Authentic Thai Curries

Thai Green Curry Paste is the base for all Thai Green Curries, be it Seafood, Meat, Poultry or Vegetarian. A lovely aromatic, fresh herb and spice blend makes for a perfect and authentic Thai Green Curry. This quantity makes enough for one large bowl that serves four.  Double the quantity to store in airtight jars  and use as needed for smaller or larger quantitiies. Check out the Thai Green Curry Chicken Recipe too.

 

Thai Green Curry Paste for Authentic Thai Curries

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Nihari – Delicious Slow Cooked Meat Curry

nihari nihari recipe

Nihari – Delicious Slow Cooked Meat Curry 

Nihari is a delicious, slow cooked meat curry made of Mutton, Beef and sometimes even Chicken. The word Nihari ‘نہاری’ is derived from the Arabic work Nahar ‘نهار‎ ‘ which means ‘day’. Perhaps it is named so because in the olden days, it was cooked through the night and served to the Kings after the early morning prayers on the next day.

In Pakistan and Northern India, Nihari is often served for breakfast, especially on weekends. It is also a popular item during Ramadan.

Nihari  is said to have been developed in the Royal Kitchens of Lucknow, and thereby  gained popularity is the Kitchens of the Muslim Nawabs as well. After independence, the dish migrated to Pakistan and became hugely popular there. Similarly it is also popular in parts of Bangladesh. In modern times, Nihari is synonymous with Pakistani cuisine more-so than Indian cuisine. It is still however, very popular in New Delhi.

I love how tender the meat actually gets from the delicate slow cooking. Served with hot fluffy naan or chapati, it is effortlessly tender to devour.

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