Wednesday, March 31, 2010

King Fish Gravy

Vanjaram Meen Kozhambu / Mackeral/ King Fish Gravy / Vanjaram Chepa Pulusu

gf1 This is one gravy that all south indians fish lovers can't miss...In my last post about king fish fry, I bragged enough, that this time I can straight go into the recipe..
7-8 King Mackerel peices- Descaled & Cleaned ( Can include Head(slit into two) and tail portions too)
1 Tbsp - oil
1/2 Tsp - Mustard seeds
1 Big - Onion cut into length wise
3-4 Green Chillies
10-12 Curry leaves
1 tsp Ginger garlic paste
2 Tbsp -Crushed Tomato Puree
1/2 tsp Tumeric powder
1 tsp - Red Chilly powder
1 tsp - Cumin powder
1 tsp - Coirander powder
1 Lemon size Tamarind/Puli/Chintapandu soaked in water and juice extracted about 2 cups
Finely chopped corainder leaves - a small bunch

gf2 Procedure:
Heat a pot, add oil, when heated add mustard.
After mustard splutters add the green chillies, fry, add onions, curry leaves and keep stirring till onions are cooked.
Add ginger garlic paste and fry till rawness is gone.
Now add the crushed tomato puree and cook for about 1 - 2 minutes.
Add all the powders, mix and cook another 2 minutes or till the mixture leaves the container.
Now sqeeze the Tamarind/Puli juice from the soaked tamarind & water into the cooking mixture.
Now mix this well and bring it boil,
Add the fish peices and cook another 5 minutes.
Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Leave the gravy aside for about 1/2 hour to marinate the fish with the tamarind.
Serve with plain Rice, or Dosas/Idli, or Chapathi/Parota/Roti


Friday, March 26, 2010

Potals/Parval Stir fry

PSF1 Addressed as Pointed gourd in english, Parval in hindi, Potals/protons in south India, this vegetable is a must eat. Highly popular in North Indian as non-vegetarian sabji, parval lives up to that taste with its crunchy exterior and a full interior.

Use to enjoy this vegie growing up whenever mom or granny had in on the menu. It was usually a couple or more ways in which they use to make it..a stir fry, or a curried style or a tamatar version. Whatever way it is done I absolutely adore this vegetable.

For those who are not so familiar with potals, this is how they look like in raw form.

Potals raw In South India, we were not so fortunate to have this vegetable so regularly, guess it was seasonal one too..Here in North America, off late I was overjoyed to see these in Indian and Asian stores.

A simple stir fry of this vegie is easy to make and satisfies the taste buds with its crunchy texture.

1 lb Potals/Parval, (Washed and cut into thin slices lenth-wise, as shown in the pic)
1 tbp oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Onion cut length wise
2 Red Chillies broken into small peices
1/2 tsp Red chilly powder
1/8 tsp Turmeric
A few curry leaves
Coriander to garnish
Salt to taste
If interested add 1 tsp of Home made Curry leaf powder for more flavour. (I will post the method to make curry leaf powder soon)

Heat up oil in kadai/wok/skillet. Add mustard seeds.
After mustard splutters, add cumin seeds and fry a little.
Then add red chillies saute, and add the onions, curry leaves and fry them till onions are translucent.
Add the turmeric powder, saute.
Now add the cut potals and salt, give it a nice mix to coat them well with the tempering.
Sprinkle some water and cook covered with lid till the vegie is cooked stirring in regular intervals so that it won't stick to kadai and get charred.
When it is almost cooked , add the chilli powder and curry leaf powder, mix, garnish with coriander leaves and remove from heat.
Serve hot with Rice and sambar or dal.


Wednesday, March 10, 2010

Badami Ande / Egg Korma w/ Almond Infusion

Egg Korma 3 I discover the making of this dish, when I was desperate for some rich gravy to go with my Biriyani. I ignored to pickup some Eggplants to make Eggplant masala during my regular grocery shopping, and also ran out of tomatoes to at least make some tomato chutney to compliment with biriyani. The only thing that came to my mind was eggs..sure eggs come to our rescue as i always mentioned in my previous egg posts. This time instead of just making a tangy egg cut the spiciness of biriyani..I decided to experiment something different. Also I had that big packet of almonds sitting in my decided to make use of was born the "badami egg korma" With the regular korma ingredients like ginger garlic paste, coconut paste there was an addition the almond paste no doubt this turned out to be a keeper dish.

DSC05843 Ingredients :
5-6 Hard boiled eggs
1 Tbsp Oil
2 - 3 Onions (over medium size, sliced length wise, or made into puree)
4 -5 Green chillies slit
1 Tbsp - Ginger garlic paste
2 tbsp Tomato puree
1/2 tsp each of Red chilly powder cumin & coriander powder.
1/4 tsp Turmeric powder
1/2 Tbsp garam masala power
1/2 tsp tamarind paste
1/2 cup Coconut paste/puree (add little water to the grated coconut and make a puree)
1/2 cup Almond paste/puree (add little water to the soaked, blanched almonds and make a smooth paste)
1/2 cup half and half cream
Salt to taste
Coriander leaves (finely chopped)

Egg Korma 4 Procedure :
In a Kadai/pot/pan, allow oil to become hot and add sliced onions or onion puree, green chillies and saute' till cooked.
Add ginger garlic paste and saute till the raw smell is gone.
Add tomato paste and fry till cooked.
Add turmeric, spice powders, and salt and mix thoroughly.
Add half of the garam masala powder and mix again.
Add half cup of water, mix and allow to boil with closed lid.
Now add the hard boiled eggs and mix.
Add almond paste, coconut paste and tamarind paste and allow to cook for 5 minutes.
Add the remaining garam masala and cook for another 2 minutes.
Just before removing add the cream and mix.
Add coriander leaves and remove from heat.
Serve hot with any seasoned rice, biriyani, or roti, naan or paratha.

Egg Korma 1 Since this makes a very apt gravy to go on side with naan or paratha, I'm sending this egg gravy to Srilekha's EFM - Parathas and Gravies event

Wednesday, March 3, 2010

King Mackerel Fish Fry

Vanjaram Meen Varuval / Vanjaram Chepa Vepudu/ King Mackerel fry

ff1 The one fish mostly, I and brothers enjoyed eating, growing up was 'King fish'. The second best was Pom fret. We were hardly exposed to any other variety of fish. As the name says King fish lives up to its royalty in taste and so not to mention its cost.. This is one fish so popular in South Indian. Back home we used to enjoy this fish both the fried and the gravy with absolute indulgence...It was a staple very week in our house hold. Mum used to fry it so passionately, that the aroma of fried fish would make it difficult for us to finish our home works and wait till dinner time to enjoy it with hot rice and rasam or sambar.

My mom had a simple method of making this fish fry. Just add home made chilly powder(which consists of other spices too), turmeric and salt. God knows how even with so less ingredients the taste used to be so excellent.

After marriage I adopted a newer version adding ginger garlic paste, and off late I add sambar powder and tamarind paste to enhance the taste more..but I still miss my mom's chepa vepudu(fish fry).

For now here is my version :


6-7 medium sized Vanjaram fish fillets, skin on

2 Tbsp oil

Fish Marinade:
1 tsp ginger-garlic paste

1 Tbsp Sambar powder

1/4 tsp turmeric pwd

1 tsp red chilli pwd

1/4 tsp Tamarind paste

salt to taste

few curry leaves
1 medium Onion cut into Wedges
Few Lime Wedges

Combine all the marinade items to make a paste. Add a few drops of water if the marinade is dry.
Clean and wash the fish fillets and pat them of any water.
Apply the marinade to the fish pieces and keep aside for 20-30 mts.
Heat oil in a non-stick pan/tawa, place the marinated fish and fry for 10-12 mts on medium heat, flipping on the next side after one side is reddish brown.
Just before removing flip the pieces again and add few curry leaves to roast along with the fish for a minute
Remove from heat and garnish with onion and lemon wedges topped with roasted curry leaves.
Enjoy with hot plain rice with sambar or pappu charu.


Will post the gravy version next.