Mains, Side dish

Spicy Soya Stir Fry

Soya stir fry is a delicious and tasty mock meat recipe. A protein rich addition to your daily nutrition is a must and this is an amazing recipe to achieve that. I must also add that this recipe will definitely come close to the meat taste due to the size in which the soya is cut and the variety of spices added. A must try to all the vegetarians and vegans. Enjoy!
Ingredients 

1. Soya Chunks- 1 cup

2. Onions- 2 small sliced

3. tomato- 1 medium 

4. Curry leaves- few

5. Green chilli- 2

6. Coriander leaves to garnish 

7. Oil: (preferred coconut oil) 2 tbsp

8. Ginger garlic paste: 2 tbsp 

9. Cumin and fennel seeds- 1/2 tsp each 

10. Desiccated coconut (Optional) – 2 tbsp
Spices for Soya:

1. Chilli powder- 1/2 tsp

2. Coriander powder- 1/2 tsp

3. Turmeric powder- 1/2 tsp

Spices for Masala:

1. Kashmiri chilli powder- 1-2 tsp 

2. Coriander powder- 1 tsp

3. Garam masala powder- 1 tsp

Directions:

1. Soak soya chunks in hot water for 20 mins

2. Squeeze the excess water out of the soya using your hands.

3. Slice each soya into smaller strips of desired thickness.

4. Coat the soya strips with chilli powder, coriander powder , turmeric powder and little salt.

5. Pressure cook this mixture for 1-2whistles adding 1/4 cup water. Set it aside.
Cooking the base masala:

1. In a pan, take coconut oil or desired oil. Add the sliced onions.

2. Add ginger garlic paste, green chilli and curry leaves.

3. Stir with little salt.

4. Add the cumin and fennel seeds.

5.Once onions turn translucent add the tomato.

6. Cover and cook for 5 mins for the tomato to cook through.

7.Open and stir it to a thick masala.

8. Add the cooked soya into the masala and mix it well.

9. Cover further for 5 mins and the masala will get nicely absorbed by the soya.

10. Open the lid, stir fry it to a dry consistency.

11. Optionally add desiccated coconut, few more curry leaves.

12. Garnish with coriander leaves.
Yummy and delicious,spicy soya stir fry is ready. In Kerala this style of cooking is called Ularthiyathu and usually beef is cooked in this tasty way. This mock meat version of soya will come close to the beef stir fry. Enjoy this healthier and protien rich dish at your home today.

Please find the video recipe below:

Mains, Side dish

Mushroom Peas Masala

Mushrooms, I considered it to be exotic as I got to have it only in restaurants and  usually as a soup in India while I was young . Only later it started becoming commonly available in the vegetable/grocery shops. And what I liked about it the most is the chewy texture and also the minimal cooking time.

After moving to Australia, I saw that there are multiple varieties available in different shapes , colours ( mostly white and brown). Though it’s widely used in stir fry and soups, this Indian curry using mushrooms and peas together makes a great combination with roti or any Indian bread.

My easy go to recipe for a vegetarian side would mostly be this one. I used frozen peas in this recipe which makes the overall cooking time involved very less.

Do try out this recipe for a delicious and tasty curry.

Ingredients 

1. Mushrooms cut- 1 cup

2. Peas-1/4 cup

3. Onions- 2 medium 

4. Tomato- 1 medium 

5. Ginger garlic paste- 3 tbsp

6. Cinnamon stick- 1

7. Fennel seeds- 1 tsp

8. Kashmiri chilli powder- 2 tsp

9. Coriander powder- 1 tsp

10. Garam Masala- 1 tsp

11. Turmeric powder- 1 tsp

12. Oil as required 

13. Salt to taste

14. Curry leaves- few

15. Coriander leaves to garnish 

Method:

1. Take little oil in pan.

2. Add some fennel seeds, cinnamon stick and ginger garlic paste.

3. After a couple of mins when the raw smell of the paste goes away, add the cut onions along  with some salt.

4. Cook on medium heat till it turns translucent (~5-7 mins).

5. Add the chopped tomato.

6. Add the spice powders: turmeric, chilli, coriander, garam masala with some curry leaves.

7. Cook it further on medium heat  till it becomes a nice thick consistency with the tomato turning soft and mushy.

8. Add the mushrooms and peas to the masala. Cover and cook further (around 5 minutes). There will be water coming from the mushrooms naturally while cooking. You can add extra water if required.

9. Once the required gravy consistency is reached , garnish with little coriander leaves.

10. Serve hot with roti or even steamed rice and enjoy!

The video recipe can be found below:

Side dish, Starters

Phuket Fish – Indo Chinese restaurant style chilli fish

After moving to Australia the cuisine I miss the most is the Indo Chinese food. It is so popular in India next to Indian food. It is quite different from the authentic Chinese food. Probably can say Chinese inspired but with the added Indian heat and spices to suit the Indian palate.

Every time I visit a Chinese restaurant in Chennai India, my hot favourite fish to order is the Phuket fish usually as a side or starter. It is a spicy fish coated with lots of finely chopped onions, ginger and garlic tossed up in soy sauce and chilli. Recreating this delicious dish at home was truly an ecstatic moment.

I am so happy to share with you all this restaurant style Phuket fish. A very tasty and yummy recipe not to be missed.

Ingredients ( serves 2)

1. Basa fish ( or any boneless fish of choice)- 1 big fillet (350 gms)

2. Onion- 1/2 if small 1 finely chopped 

3. Ginger- 2 tsp finely chopped 

4. Garlic- 10 cloves finely chopped 

5. Red chilli- 6 nos 

6. Soy sauce – 3 -4 tbsp

7. Spring onions- a little 

8. Coriander leaves: little to garnish (optional)

9. Pepper powder( ideally white but I used black) – a pinch

10. Oil and Salt as required 
For the method please see my video below:

Mains, Side dish

Prawns Thokku- masala curry

Prawns Thokku (இறால் தொக்கு)  is a very tasty side which is very popular in South India. In this style, the prawns are cooked into a thick masala consistency hence the name thokku. This has minimal spices but the onions and tomatoes consistency makes this dish very delicious.

Prawns Thokku

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Prawns – 500 gms
  2. Turmeric powder- 1 tsp: marinade + 1 tsp
  3. Ginger garlic paste- 1 tbsp(marinade) + 2 tbsp
  4. Fennel seeds- 1 big tsp
  5. Onions- 4 medium
  6. Tomatoes- 2 big
  7. Curry leaves- 3 springs
  8. Kashmiri chilli powder- 2 tsp
  9. Coriander powder- 2 tbsp
  10. Green chillies- 2
  11. Pepper powder- 1 tbsp
  12. Salt and oil as required
  13. Coriander leaves to garnish
  14.  

Please watch the video for the recipe

Mains, Side dish

Pepper chicken masala – restaurant style

My first chicken recipe to share with all of you. It is the hot Pepper Chicken Masala. I am addicted to spicy food and I am sure you will love this too.
A great restaurant style recipe, you don’t have to go to any Anjappar or chettinad restaurant hereafter to have this. Make it at home and enjoy!

Pepper chicken masala

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  1. Chicken – 750 gms
  2. Red Onions – 4-5
  3. Toamtoes – 2
  4. Green chilli- 1
  5. Curry leaves – few
  6. Cinnamon stick – 1
  7. Coriander leaves – to garnish
  8. Oil – 1/2 cup. Add more if required
  9. Salt to taste
  10. Turmeric powder – 1 tsbp
  11. Ginger garlic paste – 4 tbsp

Ingredients to grind into Pepper masala powder:

  1. Peppercorns – 2 tbsp
  2. Coriander seeds- 3tbsp
  3. Fennel seeds – 1 tsbp
  4. Dry red chillies – 2
  5. Cloves – 2
  6. Cardamom – 4

Please watch video for the method:

Mains, Side dish

Egg Kurma- curry with coconut

Egg kurma is a popular Indian curry dish with a coconut base. In this dish I have used boiled eggs which will taste amazing in the thick curry. Adding coconut to the curry always adds the rich flavour and also gives a denser consistency to the gravy which I love.

It goes well with rice or any Indian bread. Hope you like it!

Things you need:

  1. Eggs boiled – 4 nos
  2. Onions – 3 medium
  3. Tomatoes – 2 small
  4.  To grind:
    1. Dry red chillies – 3
    2. Coriander seeds – 1.5 tbsp
    3. Fennel seeds- 1 tsp
    4. Cardamom – 3
    5. Coconut fresh – 1/2 cup or dry coconut – 3 tbsp
  5. Ginger garlic paste- 2 tbsp
  6. Turmeric powder – 1 tsp
  7. Curry leaves – few
  8. Cardamom – 3
  9. Cinnamon stick – 1 crushed
  10. Fennel seeds- 1 tsp
  11. Salt to taste
  12.  Oil – 1/4 cup – 1/2 cup as required
  13. Coriander leaves – to garnish

Please watch the video below for the method:

 

Mains, Side dish

Malai Kofta curry

Malai Kofta has its origins from the Mughlai cuisine. In India, it is one of the most popular side dishes and every Indian restaurant will have this included in the menu.

The kofta is made out of fried potato and paneer balls. It is the vegetarian equivalent for meatballs. The base gravy is very rich and creamy. It goes very well with any Indian bread like roti, naan and also can be had with rice.

This is a must try recipe and will fill you up quickly due to its richness. Make it at home and impress with the beautiful colour and taste it brings to the plate.

Please find the video recipe below: