Storm In My Kitchen

Red Fish Curry with Kudumpuli Recipe by Nicole mason from AIK First take 3 med-large silver pomfret, clean and marinate it salt for 10 minutes & wash it cold water & drain it well. Cut each fish into 4 pieces i.e. Head, tail & mid section cut into two pieces.  Take & set aside the choice pieces to fry. Sprinkle them with chilli powder, turmeric & salt and set aside to marinate (pic 6).  Use the rest for the Fish Curry: Marinate the sliced fish pieces set aside for curry with 1 tsp hot chilli powder, 1/2 turmeric and 1/2 tsp salt (pic 2).  Heat oil in a pan, add 1/2 tsp mustard, 1/4 tsp fenugreek seeds & curry leaves. When the mustard splutters add 10 sliced baby red shallots (Indian), 1/2 head of garlic thinly sliced & 1" of ginger finely sliced. The ginger should be half the qty of garlic.(pic1) Add 5 thai sliced green chillies. Let it soften, when the onions turn translucent add 1 tbsp ginger & garlic paste. Let it fry well....

Bottle Gourd Curry 200 gms or about 5 inches of a medium sized bottlegourd chopped into one inch cubes 1 tablespoon ginger garlic paste 1/4tsp turmeric 1 tsp red chilli powder 1/2 tsp garam masala 1 onion and 1 tomato (medium sized) ground to a puree together 1 tsp tamrind paste or juice of a lime (see note below) 1 tsp of panch phoran. (equal quantities of methi, mustard, fennel, kalonji, jeera seeds) 1 tablespoon oil A couple of green chillies Heat oil, add the panch phoran. When it sputters add the bottlegourd and stir, add the ginger garlic paste, the turmeric and chilli powder and fry a minute on high heat continuously stirring. Then add the onion tomato tamrind puree. Add salt to taste. Cover and cook till the bottlegourd is done. Add garam masala and slit green chillies and switch off the flame. Let it be covered for 10 minutes. Serve hot with rotis or rice If using lime, add it at the very end with the garam masala and green chillies, after switching off the ...

Sabudana Wadas Soak about 500 gms of sabudana overnight or for a minimum of 4 hours...when pressed between the fingers, the sabudana should mash completely. Put it in a strainer to drain out the water Boil half kg potatoes, peel and mash Chop finely or roughly grind two whole pods of garlic, 5 to 7 green chillies, two onions and about 150 gms of skinned peanuts. Dry roast and coarsely powder 1 tablespoon of cumin seeds. Chop finely two hands full of coriander leaves and squeeze the juice of 2 big limes. Mix all the ingredients together and add salt to taste. Heat oil in a deep pan or wok. Wet your palms and shape into patties and deep fry. Serve hot with sweetened curd and green chutney

Chicken Tikka Biryani I made this from a blog Cook with Kushi....its an awesome biryani i made a few changes to accommodate what i had at home....I used meat masala instead of tandoori chicken masala, and I also did not have chaat masala which I substituted with pani puri masala powder.....also I layered the biryani with the gravy and topped it with the tikka sticks and garnished with some chopped mint and coriander leaves. The recipe looks lengthy but is really simple....i am posting it as is from the site Steps to prepare Chicken Tikka Biryani For the marination Chicken thigh pieces – 1 1/2 pounds or 3 pieces Yogurt – 3 tbsp Turmeric powder – 1/4 tsp Mint leaves – 1 tsp Red chile powder – 1 tsp Salt – 1 tsp Tandoori chicken masala – 1 tsp Chat masala – 1/2 tsp Garlic cloves finely chopped – 4 Ginger grated – 1 inch Lemon juice – 1 tsp For the Biryani Rice – 1 cup Bay leaf – 2 Cloves – 2 Cardamom seeds – 5 Cumin seeds – 1 tsp Cashews – 1 tbsp Onion chopped...

Raw Jackfruit Curry Fry one onion light brown, add 1/2 tsp turmeric, 1 tablespoon ginger garlic paste, red chilli powder (to taste) 1/2 tsp jeera, 1/2 tsp garam masala powder and roast then add half cup water and fry till oil comes up...add half a kg cleaned jackfruit when half done add tomato puree from two or three tomatoes (depending on how much gravy you would like to have) and cook till done Note if the tomatoes are not very sour, you can add a tablespoon of vinegar to the gravy. this is my mums recipe.....it is the same that she uses for beef or chicken vindaloo... Vinegar she definitely adds if it's non-veg

Mint Chutney Grind to a fine puree with a little water two bunches of mint leaves, half a bunch of coriander leaves, two green chillies (or more as per your spice level) salt to taste sugar one teaspoon and 10 - 12 garlic flakes. Add as little water as possible while grinding. Transfer to a bowl and squeeze the juice of half a lime Serve with bhajiyas, kebabs or make sandwiches with butter and bread This chutney will last atleast two weeks in the fridge with the flavour increasing as time passes Use 1/4th of a coconut which also enhances the taste, but it will not keep for a very long time

Mango Jam 3kg mangoes peeled (use pulpy tasty mangoes. Keep two firm mangoes aside and chop them into small cubes, the rest grind to a pulp) 1 kg sugar (more or less depending on tw sweetness of the mangoes and your taste) A few cinnamon sticks In a deep pan, pour the mango puree and boil n medium heat, when the puree starts boiling, add the sugar......keep stirring and when the sugar melts, turn the heat low....and keep stirring....the jam should not get caught atthe bottom..... the cinnamon can be broken into pieces or it can be ground to a powder....when the jam starts becoming translucent add the cinnamon and keep stirring....then add the chopped mango pieces....and stir again......and keep stirring...... When the jam becomes thick and slightly transparent switch off the gas.....keep in mind that the jam will thicken further on cooling Put it into clean dry bottles after cooling overnight This jam has to be stored in the fridge, as there are no preservatives........