Month: January 2002

Ingredients
Mangoes – 2 Cut into small square pieces
chili pwd – 4 T
salt – 3T
Asafoetida – 1/2 teaspoon
Turmeric pwd – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Oil -1 T

Method
Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add chili pwd, salt, asafoetida, turmeric and stir fry about 3 min. Turn off the heat. Let it cool for a while.

Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8 days for the flavour to seep into mangoes. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
Source: Hem Ramachandran

Ingredients
green mango – 1
medium chili powder – 2 tablespoon (Ayyo!)
mustard seeds – 1/4 teaspoon
methi seeds – 1/2 teaspoon
turmeric powder – 1/4 teaspoon
hing powder – 1 teaspoon
curry leaves (fresh – yummm!)

Method
Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds.

Add the mangos and saute for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative).

Add this to the manga and also add the the rest of the stuff.

hint: Mix the chopped mango with salt and store it in a glass jar for a couple of days before this curry is made.

Source: Maya Nair

Ingredients
10 fresh red New Mexico chiles, roasted, peeled, seeded & stemmed
10-12 almonds or cashews
1 lump tamarind pulp about the size of a small lime
1 1/2 Tbs. raisins
1 tsp salt
1 small onion, minced

Method
Grind the first five ingredients together, preferably to a fine paste, and store in a jar for a week. When about to use, add the minced onion and mix well. Yield: 1-2 cups. Delicious with rice dishes.

Note: This chutney, from one of India’s southernmost states, taste better once it has been stored a week.

This dish is a traditional Kerala take on Malay fish curry.

Per Madhur Jaffrey’s Flavours of India: “Noted for its abundance of fish, Kerala cuisine is fragrant with coconut and spices. The recipe for Fish moilly is particularly delicious.

Kerala, which nestles along India’s south-western coast, has a warm, sunny climate and rich tropical greenery. The name means “the land of the coconuts”, and these are prized not only commercially, but also in the kitchen. They are an important ingredient in many Kerala dishes, like this delicious fish dish. Traditionally made with seer fish – kingfish steaks – it works as well with cod steaks or halibut or haddock fillets. In Kerala, this dish is served with rice, but you may serve it with boiled potatoes and a salad.”

Ingredients
About 1 1/4 tsp. salt
1/2 tsp. ground turmeric
1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
4 Tbs. coconut oil or vegetable oil
1 medium large red onion finely sliced
6 fresh hot green chilies finely sliced
1 inch piece of fresh ginger, peeled and finely shredded
About 30 fresh curry leaves, if available
7 fl oz (1 cup) coconut milk, well stirred from a can or fresh
2 Tbs. lime juice

Method
Mix 1/4 teaspoon of the salt and 1/4 teaspoon of the turmeric together. Rub over the fish. Set aside.

Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot add the onion, chilies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.

Add 1/4 teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils add the fish. Spoon the sauce over the fish.

Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.

Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally. Add the lime juice.

Shake again and remove from the heat, then serve.

Ingredients
green beans – 1 inch lengths – 2 cups
plantains or green bananas – cubed – 1 cup
salt to taste

Method
Lots and Lots of oil (just kidding – 3 teaspoons oil)

Soak the plantains in warm water and turmeric. Drain well and cook with salt.

Cook the beans separately in a little water. ( Zap it to save time – add a half cup of water and salt, cover and mwave it at high for 4 to 6 minutes).

Heat the oil in a frying pan and add the beans (drain off any water left), Stir for a minute and then add the plantains. Stir till nice and browned.

hint: This curry may be made with any cooked vegetable.
Source: Maya Nair

Ingredients
chopped cabbage – 3 cups
turmeric powder – 1/2 teaspoon
cumin seeds – 1/2 teaspoon
green chilies – 2 or 3
des. or fresh coconut – 1/2 cup
garlic cloves – 3
onion – 1 small (optional)
urad dal – 1 teaspoon
mustard seeds – 1/2 teaspoon
oil – 1 teaspoon
salt to taste

Method
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and saute till browned. Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut. Stir for a few more minutes and remove from heat.

Source: Maya Nair

Ingredients
Green bananas or plantains (nenthrakkay) – cubed
turmeric powder – 1 teaspoon
chili powder – 1 teaspoon
cummin seeds – 1/2 teaspoon
mustard seeds – 1/4 teaspoon
urad dal – 1/4 teaspoon
coconut, grated – 1/2 cup (may substitute des. coconut)
coconut for garnish – 1 tablespoon
black pepper – 1/4 teaspoon
curry leaves – a few
salt to taste
oil – 1 teaspoon

Method
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.

Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer.

Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the eriserry and mix in the curry leaves.

Source: Maya Nair

Ingredients
Shallots or pearl onions – one cup
large onions – 2
garlic cloves – 2
grated coconut – 1 cup
coriander seeds – 1 teaspoon
methi seeds – 1 teaspoon
tamarind extract – 1 tablespoon
chili powder – 1 tablespoon
turmeric powder – 1 teaspoon
oil – 2 teaspoons
salt to taste
curry leaves – a few

Method
Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the pan and add the coconut. On a low heat, dry roast the coconut till brown (not burned).

When it is cool, blend the coconut with the onion mixture adding a half cup of water. Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir till browned. Add the tamarind extract and 1/2 cup water and salt.

When it starts to simmer, add the blended paste and cook on a low fire for 20 – 30 minutes.

Source: Maya Nair

Ingredients
moong dal – 1 cup
turmeric powder – 1 teaspoon
cumin seeds, crushed – 1 teaspoon
garlic clove, crushed – 1 (optional)
desiccated coconut – 1/2 cup
(optional) curry leaves – a few
salt to taste

Method
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric.

Grind the coconut with a little water and cumin seeds.

Add to the boiling dal along with the curry leaves and salt.

Source: Maya Nair

Ingredients
tuar dal – 1/4 cup
masoor dal – 1/4 cup
tomatoes – 1 16 oz.can or 4 large tomatoes
tamarind extract – 1/2 teaspoon
black pepper powder – 1/2 teaspoon
saunf – 1/2 teaspoon (optional)
whole red pepper (dry red chili) – 2 or 3
chili powder – 1/2 teaspoon
turmeric powder – 1/2 teaspoon
hing powder – 1/2 teaspoon
methi seeds – 1/2 teaspoon
garlic cloves – 3 cumin seeds – 1 teaspoon
mustard seeds – 1/2 teaspoon
coriander and curry leaves – a bunch salt to taste

Method
Cook the dal well with sufficient water. Add the tomatoes,salt, chili powder, turmeric powder and tamarind extract.

Crush the cumin and garlic and add to the rasam with the black pepper.

Simmer for a few minutes and add the hing powder. Heat a little oil in a fry
pan and pop the mustard seeds.

Add the methi seeds, saunf, and curry leaves after removing from the heat source and add to the rasam. Garnish with coriander leaves.

Source: Maya Nair