Red Snipper Fish Gravy

With kids school closing today, families are looking forward for the long weekend of US & Canada Day celebrations..Stores are flooded with new BBQ equipments and Summer camping and outdoor activity supplies. Truly you can smell the vacation spirit in the air. And all is well if weather co-operates without those thunder storms and gusty winds. We managed one outdoor BBQ in the past two weeks, but the second one was ruined with an un-invited stormy rain. Hopefully the Canada day fireworks won't face that.

Before we march into a new month, I have to stick to the theme of June "Seafood", in particularly "Fish" I posted different varieties of preparations of fish on my space. Today's recipe is yet another fish gravy..not much different from a regular one in procedure wise but quiet different in the sense of fish used. Red Snipper or yerra para(Telugu) or Shankara(Tamil) is a commonly available fish in South India and hence the traditional gravy recipe is used here too.

Ingredients:
3-4 Medium sized Red Snipper Fish, scales removed & cleaned from internal organs, cut into two parts
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic cloves crashed or chopped
1Medium size Onion,
4-5 Green Chillies
10- 12 Curry Leaves
1 tsp Ginger paste (optional)
3 Tbsp Tomato puree or 1 Tbsp Tomato Paste
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeezed.
1/2 cup Coconut Milk(fresh or canned)
Salt to taste
Coriander to garnish

Procedure:
Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, and once the seeds emit smell add the chopped garlic and saute'
Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
Add ginger paste if desired and fry
Add tomato pureeor paste, and mix well till raw smell is gone.
Add all the masala powders and fry well.
Now add Tamarind pulp and salt.
Bring this boil and add the Red snipper fish pieces.
Once the fish is almost cooked add coconut milk and allow it to boil on high heat for a minute or two.
Garnish with finely chopped coriander leaves
Remove from heat.
Served with hot Rice/Roti or Parota.

Happy Summer!!!!!

Curried Shark Scramble or Sura Puttu or Sorra Pidupu

India's version of Academy Awards is about to roll out its the red carpet here in Toronto. The stage is all set for the North American debut of the annual IIFA awards at the Rogers Centre.
With Justin Bieber and Selena Gomez hosting the Much Music Video Awards, Sunday last and the Bollywood much hyped IIFA this Saturday, its a star studded week here in the City.

My recipe this week is also a Signature Star Dish in Seafood mostly in my home state Andhra. Adherently cherished in my childhood days. In fact his was one of the best Seafood delicacy my mom(Amma) used to cook. The unusual way of preparing the seafood in this variety used to draw attention and a curious me was totally taken for a suprise the with the exceptional taste of this delightful recipe.

I completely duplicated her version here. We in Toronto Area are fortunate enough to get fresh shark in most of the Asian Stores. So once in a while I make this fish scramble curry, famously known as Sura puttu in Tamil and Sorra pittu in Telugu.
This is one main course dish to accompany with hot Andhra masoori rice and Sambar(Pappu pulusu). For those who follow low carb diet, skip the rice and make a milder version of this scramble to eat with steamed or stir fry veggies.

Ingredients :
1 lb Shark piece w/ or w/o skin
2 Tbsp oil
2 large Onions diced
6-8 hot Green Chillies
10 - 15 Curry leaves
2 Tbsp Ginger Garlic Paste
1 tsp Turmeric powder
Salt to taste
Freshly chopped coriander to garnish.


Procedure:
Bring 3/4 saucepan of water to boil and add the Shark Chunk along with half of the turmeric powder and some salt.
With closed lid, steam the fish till it is fully cooked.
Remove from water and take of skin if necessary.
Now scramble the fish log into small pieces. Reserve the bones too.
Keep aside.
Mean while, in a wide pan, heat oil and add onions, green chillies, curry leaves and saute' till the onions are translucent.
Now add ginger garlic paste and fry till rawness is gone.
Add turmeric powder and salt and fry.
Now add the scrambled fish and mix thoroughly till all the fish is coated with the masala.
Cover and let the spice flavours be induced into the fish, and the fishy smell gone and the delectable aroma of dish sets in.
Garnish with fresh coriander leaves and remove form heat.
Serve with rice and sambar.

Curried Salmon Fish Masala- Jara Hatke!!

Was on a vegan spree for the last few months and yes still have a couple of vegan recipes in drafts to post...but I think my blog needs a non-vegan recipe feeds..Most of all June being my hubby's b'day month it would be appropriate to go with his favorite "seafood" theme. And guess what this is - his own creation too, with which he surprised me one evening when I returned Home late from work.

So all for you seafood lovers this is a must try...Salmon fish just blends with all the flavours of this recipe. You can't ask for more.

Ingredients :
4 large Salmon, fillets or steaks(Frozen or fresh)
2 Tbsp Oil
2 Medium Onions
2 Tsp Ginger Garlic Paste
4-5 Green Chillies Slit
A hand full of Curry leaves
Half a Tsp Turmeric powder/Haldi
1 Tsp Chilly Powder
Half a tsp Garam Masala powder
A tinge of black pepper
Salt to taste.

Procedure:
Oops!!! let me check it with my husband first..
Okay..got it..
Heat oil in a wok, add onions, slit green chillies and curry leaves and cook till onions are caramelized.
Add Ginger garlic paste and fry till raw smell is gone.
Now add turmeric powder, fry.
Add chilly powder and salt and fry well.
Now add the fish pieces and to watch them scramble as we mix and fry it with the onion masala.
Keep roasting for about 10-12 mins mixing regularly till the fish is done.
When the fish is almost cooked, add garam masala powder and sprinkle black pepper powder just before taking the wok off from the oven top.
Add coriander chopped if desired..
Serve with hot rice and sambar or mixed fried rice.

Curried Long and Kidney Beans - Srilankan Style

Toronto ranks as the second-best city among the world's "metro powerhouses" in areas of business opportunities, culture, livability and innovation, only beat out for the top spot by New York City and followed closely by surprise contender San Francisco a new report claims. As for me, I will tag Toronto as an cultural Icon. I'm always impressed by the feast of cultures its got to offer. And sure different cultures bring exotic flavours of different foods, Western, Mexican, Italian&Spanish, South Asian, Greek& other Mediterranean, Chinese, Japanese, Thai&Malai & other Oriental, Pakistani, Srilankan you name it...With all these captivating culinary skills we have a perfect gastronomic treat right here.

Today I'm blogging one of my favorite Srilankan Tamil curry made with Srilankan raw curry powder which is usually on the menu in most of the Srilankan Tamil take outs and their gatherings and special occasions. Somehow took a liking towards this vegan preparation that I gave it a try at home. Some of the Srilankan Tamil dishes follow the method to deep fry the vegetable and then add it to the sauce/gravy, which definitely grades high in taste if you comprise on health. Well once in a while is ok, but not on regular basis. I completely cooked in steam and it still turned out tasty.

Ingredients:
1 full bunch of Long beans, broken into 1 inch pieces
1 or 1/2 Can Kidney beans
1 Tbsp Oil
1/2 tsp mustard seeds
1 medium onion sliced
3 small green chillies
8-10 curry leaves
2 Tbsp Srilankan Curry power or use the Spice powder mix(below)
2 Tbsp Tomato Paste
Salt to taste
For the Spice powder mix:
1 tsp coriander powder
1/2 tsp fennel powder
1 tsp cumin powder
1/4 tsp fenugreek powder
1/4 tsp Mustard powder
1 tsp Chilly powder
1/4 tsp Black pepper powder
1/2 tsp Dhal powder

Preparation:

In a kadai, heat oil and allow mustard to mustard.
Add sliced onions, slit green chillies & Curry leaves and saute till onions are translucent.
If not deep frying, then add the broken long beans, salt and saute' .
Now add the Srilankan Masala powder and mix thoroughly.
Add tomato paste and mix again.
If required sprinkle some water and cook covered for 15- 20 min or till the beans are soft.
If you deep fried the beans, then before adding the fried beans add the spice powder to the sauteed onions and fry well.
Then tomato paste and a little water and cook till the sauce thickens, and then add the beans to the tomato spice mix gravy.
Cook for 5 to 6 mins till the beans absorb the sauce into them.
Now add the kidney beans and mix well to coat them evenly with all the masala, taking care not to mash them.
Simmer for another 2 mins and remove from heat.
Makes a hearty side dish for rice, idiyappam or parota.

Karela Khatta Meetha / Bitter gourd Sour & Sweet

---AKA Kakarakaya belam pulla Kura/ Pavakka Vellam Puli Kuttu---

It's been a wet spring so far. But thanks for the change that is about to stay. Environment Canada is predicting above average summer temperatures from coast to coast and an increase of a couple degrees here in Toronto. We mothers are fortunate to have been bestowed with a warmer and dry Mother's day weekend. Happy Mothers days to all mothers!!!!

Thinking of mothers sure puts food they cooked for us on the top of the list. We can't be grateful enough for all the delicacies they showered on us. Mother's cooking is in itself a comfort and name one comfort food for me, is this sweet and sour bitter gourd curry. Yes, off course Bitter gourd is one of my fav veggies. For those whom this vegetable is an introduction or who shy away from this veggie, I encourage them to give this recipe a try, you won't be disappointed.


Ingredients:
3-4 Medium Size Bitter Gourd (5-6 if small)
Oil - 1 tbsp
1/2 tsp Mustard
1 small Onion
3-4 Green Chillies slit
6-8 Curry leaves
Chilly powder - 1 tsp
Coriander powder - 1 tsp
1 small lemon Size tamarind ball soaked in enough water
1 Tbsp crushed jaggery
Salt - to taste
Coriander leaves - a small bunch

Procedure:
Scrape, Wash and slit Bitter Gourd into four parts and then further cut those four sides into small pieces.
Now soak the pieces in salt water to remove excess bitterness.

Allow mustard to splutter in a kadai/pot after the added oil is hot.
Then add cut onions, green chillies, curry leaves and saute till onions turn slightly brown.
Add Tomato paste and fry for a minute or till raw smell is gone.
Add chilly and coriander powder and mix
Add Bitter Gourd pieces, salt, and mix well.
Sprinkle some water and cover with lid to cook the Bitter Gourd in steam for about 20minutes.
Keep mixing periodically and add more water if required.
Once the Bitter Gourd is almost cooked add the squeeze the tamarind juice into it and mix well.
Add jaggery and mix till dissolved.
Cook for another 5-7 minutes or till karela is soft.
Add finely chopped coriander leaves and remove from heat.
Serve this with hot rice and papaddam or dry fish or meat fry.

Cabbage with Ground Coconut and Spices

---AKA Cabbage kobari Vepudu/ Cabbage Thenga Poriyal---

This dish is one among the first few in my after marriage culinary journey. Learnt it from an Aunt friend. No doubt I'm a big fan of this veggie.The ease in cooking and the pleasure in tasting makes this variety of cabbage preparation noticeable than ignored.

Shredded cabbage is cooked in a mixture of ground coconut, fennel seeds, garlic and our very own king of spices "green chilly". The aroma that emits when cabbage is cooking in this fashion is so enticing. I feel this is one the best methods to flavour up cabbage which otherwise has a raw pungent smell.

Makes a perfect side dish for roti along with any type of dhal or with plain rice and sambar.

Ingredients:
1 Tbsp Veg or sesame Oil
1 tsp mustard seeds
1 Tsp Urad Dhall (optional)
1/2 Tsp cumin seeds (optional)
A few curry leaves

1/2 Cabbage shredded
1/4 cup crated Coconut

To grind coarsely :

1/2 cup crated Coconut
1 Tbsp Fennel Seeds
4-5 Garlic cloves
4-5 Green Chillies


Method :
Grind the coconut mixture and keep it ready.
Heat oil in a non stick wide pan, allow mustard to splutter and then add urad dhall, after it browns a little add cumin, curry leaves and fry.

Now add the ground coconut mixture and fry till aroma is emitted.
Add cabbage and mix well till it is nicely coated with the coconut mixture.
Cover and steam roast till done.
Once the cabbage is cooked garnish with fresh grated coconut and remove from oven.
Serve with rice or roti and dhall.

Gajar Peda / Carrot Fudge - Step by Step

Somehow couldn't push myself to post in the last two weeks. It has been a roller coaster ride of events, some good and some not so. My childhood best friend made a surprise visit to Toronto from California, during her east coast vacation. It was such a treat meeting her after more than decade making old memories come afresh.

Coming to the present, it seems Christmas just went and now Good Friday is already gone and Easter in a day..It is true that in a Christian's life all these three events must have tremendous meaning every single day..but I'm thankful that we observe them outwardly also to proclaim and to seal the truth of Jesus Christ coming into this world. Especially the message of Good Friday helps me to revive, re-commit and re-dedicate myself to follow our Lord to re-fill the gratitude in me for what He has done and Easter re-assures us the power of salvation with the Resurrection of our Lord. Thinking about Easter also makes me so nostalgic about the childhood days when my family used to attend the early morning 4.30 worship service and yes those Easter Saturdays where special too. Preparing for Easter Sunday, threadling the fresh jasmine flowers into garlands to decorate our braids, new set of clothes, waking up at 3.00am midnight to get ready to go church and checking into some star hotel restaurant for after service breakfast with family. Amma, Nanagaru thanks for giving me those precious moments which I will always treasure down the lane. Happy Easter to you and to all our family.


So, celebrating the occassion with a sweet treat. I know, I know, I said I will post more vegan recipes this month, but since i didn't publish last two weeks, guess will have to do a pattern now. Recently one of our friend from our building send some home made Carrot halwa for us. It tasted so good that I was inspired me to try my own. I went a step ahead to make Carrot Fudge/kova or Gajar Peda by adding dry milk or khoya to the regular gajar halwa and making pedas from it which really helps in portion control too. You can freshly prepare khoya from scratch or use store bought or like me use the instant mix.

Ingredients :
1 lb carrots
5 tbsp ghee
1 cup sugar
1 can Evaporated milk
1 pkt Carrot halwa Khoya mix
Nuts of choice.
Here is the step by step making of it:
Shred 1 lb carrots around 3 big ones.

Heat 1 Tbsp of Ghee to a wide pan and then roast the crated carrots for a minute or two.

Now add 1 cup of sugar and cook till the sugar is dissolved into the carrots.

Add 1 can evaporated milk and cook till it is fully absorbed into the carrot mixture.

Once the milk is evaporated, add 2 tbsp of ghee and choice of cashew or pista a handful.

Cook till the mixture leaves ghee.

At this stage carrot halwa is ready, if you want to continue to carrot kova add the sweetened dry milk powder or khoya.

I used the instant khoya mix. Here is how it looks after adding and mixing it thoroughly.

After the khoya mix is totally incorporated into the halwa, add another tbsp of ghee mix and transfer to a greased bowl.


Now grease hand with ghee and take small lemon size balls and press them into pedas and decorate with almond in the middle.