Chicken Green Coriander Curry

Chicken ohh how I love trying all the possible variations in the curry on a sunday that I get to cook
This one gets it origin from the mangalorean one and then I roast it with the eastindian and give it a altogether new flavor

Here's presenting the green styled curry which goes very well with hot seamed rice or rotis.

Ingredients:
1 kg Chicken cleant, washed and cut into medium pieces
Rub it with salt and ginger garlic paste and keep it aside
Scrape and clean 1 carrot and potato and cut into long and fat slices

To Roast:
2 onions diced
1" inch piece of ginger
7-8 flakes of garlic
2 green chillies
1/2 tsp of peppercorns
1"  cinnamon
1-2 cardomom

Roast it on tawa with little oil until its all golden brown and leave it to cool.

To grind:
The above roasted masala
1/2 bunch of coriander
7-8 curry leaves
2 tbsp of freshly grated coconut

Grind this to a fine paste giving it a nice and fresh green colour
(you can taste the masala mix and if you feel add some more chillies....I do not like it very spicy so added just two while roasting but its all on you)

Also required :
1 bowl of coconut milk(thick and thin) (As the roasting comes from east indian cooking, coconut milk is the mangalore's taste secret)
For thick milk:
Grind freshly grated coconut with little water and then strain it.
For thin milk
After straining for the first thick milk, grind again with a little more water and the second is the thin milk

To prepare:

1.  In a vessel heat oil, Add curry leaves
2. Add the grounded masala and let it cook for a while.
3. Add the carrot and potato that was sliced.
4. Add salt.
5. Add the marinated chicken.
6. Add a glass of water for the chicken to cook and close it with a cover
7. Add the coconut milk both thick and thin.
8. After a while check whether the potato and the chicken is cooked.
9. Switch off the gas and enjoy the curry with hot steamed rice and a bowl of fresh salad

Chutnies..........you can post a recipe of your own on my comment box too

Coming up a variety of my favourite chutnies.........I would like you to post some of it to...so v can make a big library of chutnies...All r welcome...

Chicken Mangalorean Curry...typical

Hiee everybody, Im back after a loong time...may was vacation time and june is extremely busy...but then just realised ohh m missing my recipe writing...so here I am...
Today is an interesting day and here I am with my aunt Tereasa Tellis most delicious dish Chicken curry
this recipe is my personal favourite with a little modifications here and there

Chicken Mangalorean Curry

There are four steps to this curry and its very very easy....
Also read on to the last....there can be two more variations to this curry

Step 1:
1-1 1/2  kg chicken
2 tbsp ginger-garlic paste - to be applied to the chicken along with salt and kept aside for marination

Step 2:
Masala to be roasted and grounded:
4-5 kashmiri red chillies (for a nice red colour)
2 onions
2-4 chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1tsp coriander seeds
7-8 flakes of garlic
1 tsp khus khus
1" inch ginger
3-4 peppercorns
2-3 cloves
1" cinnamon
1 small cup of grated coconut
After roasting these, cool and grind to a fine paste with a spoon of tamarind and a dash of turmeric adding little water.
*Remember the finer the better but it should not be of thinner of water consistency

Step 3:
Also 1 small cup of freshly grated coconut for coconut milk which has to be removed twice
1. the thick milk and
2. the thin milk adding water to the coconut residue...
Keep both of it aside...
this has to be added at the last....

Step4:
For burgar:
In a vessel, add oil
Add 5-7 leaves of kadipata
Add 1 chopped onion, 1 chopped tomato and let it soften and loose colour
Add the grounded masala
Add salt
Let it cook
Add the marinated chicken and bring it to a boil.
Add the coconut milk the thick and thin and give it boil, stirring it
Correct the spices if needed with garam masala.
Garnish with chopped coriander

Relish it fresh steam rice or freshly made dosas

For orange colour: Mix Kashmiri and Bhedki chillies
For Green colour Skip the Kashmiri chillies and add a bunch of coriander leaves and a bit of mint leaves as also increas the number of green chillies

Cauliflower Pepper fry

This is another quickie.... a simple dabba recipe and it goes well with chapatis for lunch or as a side dish for dinner

Ingredients

1/2 cauliflower florets, broken into smaller florets

Turmeric powder

Salt 

Pepper

Oil to fry

1. Boil florets in water for 10 min 
2. Drain water and let it cool
3. In a plate mix turmeric, pepper powder and salt
4. Add the florets to this mixture seeing that the masala has been touched upon florets well
5. Heat oil in a pan,  and shallow fry the cauliflower till golden brown

Another simple and easy dish is ready to eat....

Pancake Tuesday

hey people...hieee, warm greetings to all on Pancake Tuesday...
Just a piece of pancake recipe for you all made my aunty anita...
My Dad and my aunt are both lovers of traditional dishes and can cook all the sweets up well upto perfection...So here presenting to you the recipe
Pancake Tuesday is the last day before the beginnig of lent and many houses will have pancakes made today
its a simple sweet delicacy made in a simple way........its my family tradition to make it every time and specially on this day it has to be made, you can try it whenever you're free...

Ingredients for Filling
1 coconut grated fresh

15-20cashew chopped into small pieces
10 -15 raisins
100-150 grams of sugar/jaggery(dad uses jaggery and it tastes damn good)
1 tsp Vanilla Essence
A pinch of cardamom powder

Ingredients for Batter
2 cups maida sieved
1-2 eggs (optional)
1 glass of water
1/2 cup of milk
A pinch of salt very little

For the filling:

1. Heat a kadai.
2. Roast the grated coconut with sugar/jaggery on low heat till the sugar/jaggery melts and till the aroma is out.
3. Add raisins, cashew nuts and cardamom powder and essence and  roast for a while, stirring every  now and then
4. Turn of the flame and let it cool

Method to make pancake batter

1. Beat the egg one at a time. ...
2. if you do not use the egg also is fine, you can add a little more milk if needed
3. Mix the maida with eggs slowly. Add salt
4. Mix milk and water (around a cup first)
5. Slowly add the mixture of milk and water to maida making it of pouring consistency
6. you can add water if needed(should be a little thicker to neer dosa consistency)
7. It shouldnt be very thick nor very fine. You can add water accordingly to balance it
8. Take a small non stick pan. 
9. Grease the pan with oil (using ½ onion on a fork). 
10. Put in a little batter. Swirl the pan so that the batter covers it pan and isnt thick anywhere.
11. Cook it with a lid for a minute. Once the mixture is dried flip the pan over to remove the pancake
12. Place the pancake on a plate. Add the filling on one side and neatly roll it.
13. Yummy Pancakes are ready to eat!!!

They were so yummy, I had four today....................

Fish Mushi Cutlets

Cutlets have always been my favourite be it fish, chicken or paneer and its the easiest thing to make as well...
being a working woman monday to fridays are usually hectic with little time to cook so the easiest thing to do is a quick vegetable and a fish fry or a cutlet to side the veggie...

Fish cutlets are made everywhere but this recipe is a easier version and is based on the idea of not having much time and fatafat cooking...

So here presenting to you fish cutlets, 
(mind this my father in law never ate this fish but he loved these cutlets so much.)

3-4 small (shark fish) mushi( u can even try it with bangda, small prawns, tuna or any other fish who has a little thick meat)
1 onionn cut
2 chillies small
5-6 garlic
less than 1" ginger
A small bunch of coriander
3-4 mint leaves
Jeera 1tsp
Pepper  powder 1/2 tsp
Salt
Lime
Rawa (lil bit)
Oil to fry

1. Boil the fish in little water, adding a bit salt, for 5-8 minutes in a covered vessel
2. Remove it from the vessel, let it cool and debone it, removing the meat
3. You can smash the meat with you fingers or give it a mini coarse grind, it should not be smooth.
4. In the mixy, grind onion, ginger, garlic, chillies, coriander, mint, jeera and pepper for 2 minutes with water till its a fine paste.
5. You will get a lovely green colour masala
6. Add 1/2 Lime juice to the grounded masala.
7. Add this masala to the fish and mix well. Adjust salt
8. Make round balls and coat it with rawa or flour whateva you have.
9. Shallow fry till crisp for 10 minutes.
10. The mouth watering green cutlets are ready...

Its an extremely easy, mouthwatering yummilicious dish which you should try

Brinjal fry

Hiee people, m back after a lonng time...I had been busy travelling for seminars, workshops and small trips to various places from Jaipur to Nashik and from the American school of Bombay to Times of India meet and many workshop at different places which kept me very busy and I couldn't make time to write, but its rightly said 'learn to make time for yourself' and blogging is one of my favourite past time so here I go....

Presenting to you simple recipes but easy and tasty ones ...

Brinjal fry...

1 medium round brinjal cut into round slices
Turmeric powder a pinch
1- 2 tsp pepper powder
Salt to taste
Oil to fry

Cut brinjal, in a  plate mix salt, turmeric and pepper powder well
Apply it on the brinjals and shallow fry in oil till brinjals are soft and crispy..

Its damn easy but very tasty,,,ideal for office workers who come late and do not have much time to cook...

Sausage and salami pasta

Ohh how i love pastas... and the same thing goes with Morgan too...
this is a easier version of home made pasta as a snacker when one is at home after office and a quickie, because it had hardly any cooking time

this is neither a psta in white or red typical sauce,...its just a ghar ka version pasta but it taste as good a restaurantuer's pasta and m sure you'l love making this


Ingredients:
1 packet of 200 gms of pasta( can use any that locally available at the baniya)
2 onions diced into cubes
1 capsicum diced into cubes
5-6 salami(microwave for a min and then chop into small cubes)
5-6 sausages(boil it in a vessel and cut it into 4)
Now if you do not have either of salami or sausage ...you can use boiled chicken shreds
1: ginger minced fine
5-6 garlic chopped fine
4 tbsps Tomato Sauce
1-2 tbsp Chilli Sauce
Salt, Sugar
1/2 tsp Chilli flakes and 1/2 tsp Oregano(i got this from the mangalore store for rs. 10) even if you dont have this its ok

1. Boil the pasta, drain after 10 min and pass through cold water
2. In a kadai, heat oil add ginger garlic onion and saute
3. Add the chilli glakes and oregano.
4. Add the capsicum and saute it 
5. Add the pasta and keep mixing it till the onion has moved all around
6. Add the sausages and salami
7. Add the tomato sauce little by little
8. Add 1 tbsp of chilli sauce 
9. Add some salt
10. Check the taste if you need it more tangy go on with the tomato sauce
11. Finally add a pinch of sugar( and if more spicy add a little more sugar)
12. Mix it well and switch off the gas. Cover it and in a miute or so its ready to eat

Chicken Methi curry

Back after a long time....was kinda busy with the open houses in school...but between the hectic schedule yesterday my sis in law Shiehana gave me this simple chicken curry than she made to taste and i actually liked it..
Infact I should admit that many of my cooking skills I have learnt from her, so kind of she is been my mentor for cooking...
Anywayz this dish was simple, easy, hassle free and the best part is it was another beautiful way to have methi...which usually I gulp while eating just the veggie(lol)
And I always love to have easy dishes for everyday use, as being a working woman you get hardly an hour or so to spend in the kitchen...So here a twist to the usual curries

Ingredients:
1 chicken cut into pieces for curry
2 tbsp Gnger Garlic paste
1 cup Curds
Juice of 1/2 lime
Whole spices(Cinnamon, Cardamom, Cloves, Pepper)
1-2 tsp garam masala
1 tsp dania powder
1/2 tsp jeera powder
1/2 tsp pepper powder
1-2 tsp Red chilli powder
Turmeric
3-4 onions
1-2 tomatoes
2 chillies
1/2 bunch methi, washed and chopped fine
glass of water
Salt
oil

1. Wash chicken and apply salt, ginger garlic paste and lime and keep aside for little while
2. Chop onions, tomatoes, chillies finely
3. In a vessel, heat oil
4. Add the whole spices and let it crackle
5. Add onions, chillies and tomatoes. Let it cook till onion looses its colour
6. Add all the powders and let it cook
7. Add the cup of curd, marinated chicken and the chopped methi
8. Add water(how runny you want, she made it runny because it went well with hot rice)
9. Add a pinch of salt(do not add much, cos' the chicken already has some)
10. if you feel its too tangy (you can add sugar a pinch: Savvy's tip)
11. Bring to a boil.
12. You can even fry a potato and cut slices like chips and use it as a garnish
13. Serve Hot with rice

I prefer adding turmeric to all my foods because its has many healing properties and is good for a variety of diseases....

Prawn Reichadd Chilli

Reichadd is a goan speciality spice mix and it is incredibly tasty.
My aunt Sr Flavia, got this masala for me from goa but u do get it even in mumbai in any catholic manglorean store..
the spice mix is sweet and spicy and its the easiest thing to fry chicken, prawns, paneer in it..
Just apply it and put some salt and fry it, as easy as that.

Yesterday evening tried a little different made, prawn chilli usung this masala, and i tell u it was so awesomee....m lost in its taste!!!

Ingredients:
2 onions diced in cubes
2 capsicums cut in cubes
2 chillies chopped finely
5-7 garlic chopped fine
1" ginger chopped fine
salt
oil
Prawns (200 gms) *Deshelled
Riechadd Masala 2 tbsp

1. Marinate prawns with salt and reichadd spice mix
2. heat oil in a kadai
3. Add garlic ginger and chillies, Saute for a minute, Let it fry
4. Add onion. Saute it
5. Add prawns and let it cook for 10 min
6. If the prawn oozes water, allow it to dry
7. Add capsicum
8. Add salt
9. Serve hot as a starter.

u gonna really love this one!!!

Chicken Moile...tradional yet with a dash of difference

Chicken Moile...(read as mo..elll...)
this is been my classic favourite and nothing can ever take the place of this especially the recipe taught to me by my mum
My mum is a manglorean and chicken moile is a classical traditional east indian dish, but the way my mum makes it, it beats the original recipe.
The original recipe includes sugar and kismis and kajus but this one is different, its tradional, spicy and indeed something you will love eating

This recipe has a secret, to make it more tasty, you make it a day earlier and it will taste even better as the spices blend in it completely.

Ingredients
1-1.5 kg chicken cut into pieces
6-7 onions
15-25 flakes of garlic
2" piece of ginger
3 chillies
3-4 tbsp of bottle masala
1/2 cup of vinegar
2 tomatoes
Whole spices - Pepper, Cardamom, Cinnamon, Cloves,
Curry leaves
Salt, Turmeric,oil
2 potatoes

1. In a vessel, marinate chicken with salt and turmeric powder for half hour
2. Cut onions into round fine slices
3. Chop garlic into fine long slices and similarly cut ginger too into fine long 1/2'' slices
4. Chop chillies too fine
5. Chop potatoes into round medium slices. Add salt and turmeric powder and keep aside for ten minutes
6. Chop 1 tomato finely
7. In a kadai, heat sufficient amount of oil.
8. Fry the marinated chicken till golden brown and its almost cooked.
9. Remove it from flame and let the oil drain.
10. In another frying pan, fry the potatoes till it gets a nice golden brown colour and is cooked and crispy
11. In the same kadai of the chicken, add a little more oil fry the onion till they are translucent.
12. Take out the onions from the kadai once it looses its colour and keep it in a plate.
13. Similarly fry the ginger, garlic and chilies in the same kadai. Once it fries, looses it odour and gets to a brownish colour, take it off from the flame and add it to the other side of the plate
14. Similarly fry the chopped tomato in the same oil and place it in the plate.
15. Now fry the whole spices and curry leaves(kadipata) in the same manner and once they began to crackle, take it of from the flame and add it to the plate
16. Check on the potatoes not allowing it to get burnt and if ready switch off the gas and let the oil drain
17. In the same kadai, add a little more oil and fry the 3 tbsps of bottle masala. Once its done take it off.
18. Now take another thick bottomed vessel, add all the fried ingredients from the plate, add the fried chicken to it,
19. Add the cup of vinegar(3-4 tbsps)
20. Add water to give it a semi curry consistency. 
21. Let it cook for a while. The aroma is now gonna spread in your whole house
22. the other tomato can be cut into 4 halves and added to it as a garnish along with chopped coriander leaves
23. If you feel its very spicy, add a pinch of sugar(usually not needed)

This is a whole christmas royal meal in itself and its very very tasty, It has loads of efforts but its worth taking the effort for any feast .

If you feel the vinegar is more, add water to balance it, or initially keep adding little little,

prawn chilli fry ...lunch dabba item! eastindian style

Prawn chilli fry again is a bang on simple dish, can be made by any new comer, its tasty and can be even carried to work or college with chapatis in your dabba.
Its tasty, simple, quick to make and is almost hassle free cooking dish

Ingredients:
200- 250 gms medium prawns (around 15-20)
2-3 medium onions
1-2 tomatoes
1 potato
1-2 chillies
1tsp ginger garlic paste
Salt, Turmeric, 
Red chilli powder/bottle masala 1-2 tbsp
 Coriander leaves

1. Heat oil in a frying pan
2. Add chopped onions, tomatoes and saute for a minute
3. Add chillies and tumeric powder, 1 tsp of ginger garlic paste
4. Let it cook till onion looses its colour
5. Add red chilli pwder( if you have bottle masala you can add either this or red chilli powder any 1 of both)
6. Cut potato into small cubes and add it to the pan
7. Add the deshelled prawns
8. Add water (not much but just to boil the potato and prawns) may be 1/2 cup or less
9. The prawns will also loose water (so do not add much water)
10. Cover it with the lid and let it cook for 10 min.
11. check whether the potato and prawns are soft. Add salt.
12. let the water dry though not completely.
13. Garnish with chopped coriander leaves

the taste of this chilli fry is with the onions so you have to use atleast 2 or 3 onions.

its yummy i just had it for lunch

Gajar ka Halwa

Sweets have always been my favourite and one of them inculdes this..

its the most easiest, with little efforts of just scraping the carrots, but I bet you the effort is worth taking.

Ingredients

1 kg carrot (red)

4-5 tbsps shudh ghee

2 -21/2 cups of sugar

1 tsp cardomom(elaich powder)

18-20 cashews

15-18 kismis

200 gms khoya(mawa)

 

1. Scrape the carrots using a scraper
2. Take a thick bottomed vessel, put all the scraped carrots in it and let it cook for 7-8 min on slow flame.
3. Keep stirring the carrots as the water oozes out and dries
4. Add 3 tbsps of ghee first, let it melt and mix well with the carrot mixture.
5. Add 2 cups of sugar( i used tea cups which are not very big, if big cup add one cup and check the taste)
6. Let the sugar melt. Keep stirring. Add the remaining spoon of ghee(if  you feel oily do not add)
7. Add cashews(cut into small pieces), kismis Cardomom powder and stir properly
8. Crumble the mawa in your hands, and add it to the halwa.
   
9. Mix it completely and switch off the gas.
10. the halwa is ready to eat. Hot & Yummy!!

chicken Khuddi...(East Indian famous)

This is the most famous east indian curry and the most commonest curry in any east indian house...

People very in it here and there because of the colour but for sure every east indian house has made this on a sunday!

Ingredients:

1 kg chicken, washed and cut into curry sized pieces

1 tbsp Ginger garlic paste

1 big onion sliced

6-7 flakes of garlic

1" ginger cut into medium slices

freshly grated coconut( 1 small katori( can vary it using kopra dried coconut)

1-2 Chillies

Whole Spices- Cinnamon, cardaomom,Pepper, cloves

1-2 tbsp bottle masala

kadipata, pepper( for tadka...thats my variation)

1 tomato

Coriander leaves

1 potato cut into 4 halves

1/2 carrot cut length wise into 4 halves

Salt

1. Marinate chicken with ginger garlic paste and salt 
2. On a tava, roast onion, garlic, ginger chillies, coconut and the whole spices
3. let it get roasted nicely on slow flame leaving to be brown though not burnt
4. Once it cools, grind it to mixture adding tomatoes and coriander leaves to it.
5. Once it forms a fine paste, add bottle masala( if you've added more of whole spices, reduce the amount of bottle masala
6. In a vessel, heat oil, add kadipata and pepper with clove(1-2) , Add the ground paste.
7. let it cook
8. Add potato, carrot and then the marinated chicken
9. Add water. and cover the vessel
10. Let it boil till chicken and vegetables are soft (for around 10-15 min)
11. Add and adjust salt, if not spicy you can add  a spoon of bottle masala
12. Garnish with chopped coriander leaves.
13. Serve hot with any rice or bread.

Now if you do not have bottlle masala at home, you can still make this with a little variation

(just add a tablespoon of red chilli powder and any sunday meat masala's 1 tbsp while grinding the mixture)

u will get a similar taste and its very tasty...I have tried both the variations and indeed it was good.

Foodie : East Indian Food

Foodie : East Indian Food

East Indian Documentary on Sahara

East Indian Documentary on Sahara

(Prawn)Kolbicha Atlela...

Prawns curry in any catholic's house is indeed loved by all....Who doesn's love prawns and when they are nice big ones....its heaven 

Kolbicha Atlela is the most easiest curry one can ever make. with the least ingredients and the most tastiest!

This was my first curry that I'd made.

You can even try it with mushi fish(shark/ cat fish it tastes good)

Ingredients:

Kashmiri red chillies(10-12)

Jeera(1 tbsp)

Garlic(10-12 flakes )

Tumeric 1/4 tsp

Tamarind( little as per your taste)

1. Grind the above ingredients in a mixer with little water to a fine paste
2. Heat oil in a vessel, add the ground masala. Let it cook.
3. Add the prawns, (you can deshell them if you need, but usually we do not deshell them, except fot the head and tail that's taken off)
4. Add water (do not add too much it shouldnt be runny, this gravy is usually a little thick, just add enough to cover the prawns and let it cook.
5. Add salt
6. Cook till done. Serve with hot boiled rice.

I bet its the easiest fish curry one can make and its really tasty

CHICKEN STUFF

Chicken stuffing its been my favourite and i love it when my mumy makes it....
There isnt anything better than this as a reward and added in this her love makes it all the more tastieee...
Many try out with different things for the filling but the best is the one my mummy makes and has taught me to .....the spices are proper, blended with perfection and the taste is just so Awesome!!!

There is a little history to this dish( i cannot forget to mention this)
Its a Special dish used during engagements ceremony wherein the brides side prepare this for the going to be groom and then the groom has to cut his most favourite part of the chicken and people will make joke on how he cuts and how he bites ...its fun!!!

chicken stuffed

Ingredients:
1 whole chicken(around 1.25 to 1.5 kg) with skin
1 onion finely chopped
1 tomato finely chopped
a few flakes(5-6) of garlic very finely chopped(can use the ginger garlic chopper)
Small piece of ginger very finely chopped(not necessary)
1 potato( boiled and chopped fine into small cubes)
1 carrot( boiled and chopped finely into cubes)
1 katori Green peas (boiled)
1-2 chilli
8-10 cashews(broken into pieces)
8-10 kismis (the upper stem removed)
1 liver & 1 gizard (of the whole chicken itself) (boiled and chopped into very small cubes)
2 slices of bread
Salt, Tumeric powder, Pepper powder, sugar
Juice of 2 lemons
Garam Masala ( a lil bit)
Coriander leaves(chopped finely)

1. Wash the chicken thoroughly, letting water pass through it and putting your hand in it and cleaning it. (You can cut off the head)
2. Mix salt and tumeric in a small bowl and rub this mixture on the chicken. Also rub the juice of 1 lemon on it 
3. Keep aside.
4. In a frying pan, add little oil, add the chopped onions, let it fry.
5. On the other side boil the vegetables  in 1 vessel and the liver and gizard in the other
6. Add chopped tomatoes, chillies, garlic and ginger to the onions. Let it cook.
7. Add tumeric, and pepper powder(lil bit)
8. After boiling, strain the veggies and chop them
9. Similarly chop the liver and gizard
10. Add the veggies, the chopped liver and gizard. let it cook
11. Add the cashew and kismis. Use a spatula to stir.
12. take the 2 slices of bread and chop it finely
13. Add the chopped bread slices to it
14. Add pepper powder, salt, sugar, lemon juice (1 -2 tsp), garam masala(very lil)
15. Add coriander (chopped finely).
16. Let it cool(under the fan)

 Take the whole chicken, fill the stuffing from the opening with your hands. (stuff it literally, like a teddy bear)
take a big needle, and a thick thread, stitch the opening (as u learnt in school the basic 1)

Heat the oven for 10 min at 180 -200 degree celsius
Rub the chicken with ghee in your hands
Bake it in the oven for around an hour or more till its golden brown.
(You can even stuff the chicken and keep it overnight in the fridge and then bake the next morning for a sunday lunch
Enjoy it...its a full meal and a delicacy in its own
(Some people also rub a lil bit of ginger garlic paste very little in the beginning while salting the chicken for added flavor. We do not, i like it simple but if you feel it will be bland, rub a little of the paste)

Mutton Stew! the gomes family's traditionally favourite dish

Mutton Stew...or to say it in eastindian...ishtteewww 
Its been from childhood i love eating this and even today i can hog on it with hot boiled rice like anything
its light to the stomach not much of masala....it finds its origin in britain cooking... but its better than any curry 


Ingredients:
1/2 mg Mutton(Goat meat)
3-4 medium onions chopped fine
2 tomatoes, 1 cut lengthwise and 1 chopped fine
1 carrot peeled & cut length wise 
2 potatoes cut lengthwise
1.2 cup of green peas
2-3 green chllies chopped fine
1-1/5" ginger chopped finely (can use the ginger garlic chopper at home)
10-12 cloves of garlic chopped fine(can be done in the chopper)
Whole spices for tadka: Pepper, cloves, Cinnamon Cardamon, Bay leaf(1-2), {1 star anise, jaiphal (not necessary)}
Haldi, garam masala 1-2 tsp,  
Vinegar 2-3 tbsp
Salt
Sugar(to adjust taste...not necessary)
Fine Rawa to make curry thick
Coriander leaves for garnishing

1. Pressure cook the meat for 3 whistles with 1 chopped onion, salt and few whole peppercorns 
2. Boil potatoes and peel and cut lengthwise long
3. in a thick bottomed vessel, heat oil,
4. Add the whole spices for tadka
5. Add onions, garlic and ginger and let it cook till onion looses it colour and the ginger and garlic is cooked.
6. Add the finely chopped tomato and stir. let it cook
7. Add the carrots and peas, Add Haldi and salt
8. Add potatoes.
9. Add slight amount of garam masala (1/2 tsp)
10. Add the boiled meat along with the water(soup that remains) { very important to add this water}
11. Allow it cook together with the spices blending it for 5-7 minutes
12. Add salt if needed.
13. Add garam masala.(1 tsp) and check seasoning if required more can add)
14. Add vinegar 2 tbsps. ( can add more if u require sour)
15. Let it boil.
16. FinallyAdd a spoon of rava so that the curry becomes thick. let it cook
17. Garnish with coriander leaves.
18. Serve with hot boiled rice

Bottle Masala & the East Indians....Information

I have been loving to cook from when I have been in J.c. and mum had given me the full freedom to explore the kitchen. Cooking for  sunday meals was my favourite back at home....And today at my husband' place I am as passionate to cook as I could be...

Getting back to the east indians cooking style...
The Bottle masala is the most precious  masala that we use...its a mixture of spices which we can use for any curry or vegetable or even to fry a fish or piece of meat...
I can bet u that none of the east indian cooking goes without Bottle Masala..
I have to back to my roots to get you the exact mixture of the bottle masala...but today Bottle Masala is readily available with many eastindian aunties who make it and sell it for people who do not have the time to go and make it...
At home, we usually used to buy it, but my mum in law usually makes it....
Every family and community have a different recipe for this bottle masala which all depends on how spicy you like your food.... and also on the amount of red colour u like etc.

Paneer cutlets

This one is my personal favourite and you cant stop having this ...it just melt in the mouth such a easy recipe when you come home from work and it can go out with any accompaniment vegetable or dal or anything....
its indeed very tasty and damn simple with hardly any ingredients

Ingredients:
Paneer (200 gms)
1-2 chillies
1 onion chopped fine
Pepper powder
Salt
Jeera
Garam masala (lil bit)
Coriander leaves
Wheat flour to fry
Oil

1. Crumble the paneer like bhurji with your fingers
2. Add jeera, chopped onion, chilly, pepper powder, garam masala just a pinch, salt and coriander leaves
3. Mix all together and just roughly assemble like a dough
4. Make flattened balls like cutlets
5. Add flour to it
6. Shallow fry making it golden brown...

Its like No one can eat just one....I bet it will melt in your mouth and you will remember me for this...

Palak Paneer

This is neither east indian or manglorean ....its my own creation...This is a common dish we find in many places but everybody has a version to it...and so does mine....What makes mine different is that its completely easy and user friendly....lol

Ingredients:
1 bunch pf palak(spinach)
1 big onion
1 tomato
2 chillies
10-12 flakes of garlic
Jeera,tumeric, a lil kasuri methi, 
1 small katori malai =cream(use the fresh cream that comes out when you boil milk....i usually collect it n use it as cream)
garam masala
Paneer around 200 gms( * i make it at home by- just boiling milk may be a litre or lil less, then squeezing 1/2 or 1 lime in the boiled milk, strain and just gently keep in a hankerchief under some weight ususally  i use a bottle of water and then refriegerate with the hankerchief only in a closed dabba )
salt as per taste buds
n a pinch of sugar

1.  Boil palak in water for 5 min ...strain leave it to cool and grind to fine paste
2. Chop onion and grind to paste
3. Chop tomato and grind to paste with 2 chillies
4. Chop garlic very fine
5. Take a vessel, heat oil, add jeera, and onion paste, garlic, tomato paste and haldi
6. Let it cook till the garlic is cooked.
7. Add the palak paste, let it cook.
8. Add garam masala, and salt
9. Add kasuri methi crushing it between your palms gently
10. Cut the paneer in small cubes
11. Add the katori of cream. Let it melt. Stir continously
12. Add the pinch of sugar
13. Add paneer. and switch off gas immediately.

its easy and really tasty.....and its a better way of having palak then the normal sabzi

Potato chops....or more better BATAT CHAPP

Ahh this is a starter the famous one....my entire family is a fan of it....any feast and no potato chops at home aww dts bad...Expressions could den be dangerously harmful...lol....jokes apart it is one of our favourite item!!!
I have eaten many a people's potato chops but no comparisons to my mother who makes it wid chicken kheema and my mother in law who makes it wid mutton kheema...Each of it is exceptional in taste and should mention size...but both of them have one thing in common ...it just melts in the mouth....

I present to u the chop with Mutton Kheema in it !!! ( Savvy ishtyle)

Ingredients:
1.For the filling
500 gms mutton Kheema(mince), wash and kept in a strainer to remove excess water
3-4 medium sized onions chopped fine
10-12  garlic cloves, chopped very fine( u can used the ginger garlic chopper at home)
1-2" ginger chopped fine
2-3 green chillies chopped finely
1 tomato fnely chopped
1/2 carrot diced into very small cubes(tiny)
1 small katori green pease(small ones)
peppercorns ,cinnamon,cardamom ,bayleaf, curry leaves, cloves (lil of everything for tadka)
coriander leaves , mint leaves to garnish
garam masala, black pepper powder, tumeric and salt
juice of 1/2 lime or less

2. For the cover:
Boil 8-10 old potatoes, clean and mash them. make a dough adding a lil salt and tumeric
-if the dough cannot be formed(usually doesnt happen, refrigerate the mash  potatoes for an hour and use again)

3. For frying,
Oil ( for shallow frying)
1-2 Egg beaten lightly
and rava to fry

1. In a cooker, add the things for the tadka, once it crackles add chopped onions, garlic and ginger and chillies let it cook till onion looses colour and the aroma of ginger and garlic comes out well
2. Then add the chopped tomatoes and a little tumeric powder. Let the tomatoes soften a bit
3. Add carrots, green peas , stir for a minute 
4. Add the Kheema( YoU can use any mutton or chicken kheema for chicken you need the spices a little more)
5. Add salt, A tsp of garam masala and 1/2 tsp of black pepper powder.
6. Take 2 whistles in cooker. Be careful that kheema doesnt stick to the bottom of the cooker.
7. You can Sprinkle very little water with you fingers before taking the whistle and pressure cooking it.
8. After removing the lid, check for water if there's water let it dry up.
9. Add chopped coriander leaves, mint leave and dash of lemon juice
10. If needed you can add little garam masala( if u feel its not that spicy and masaledar)
11. Remove from heat and let it cool
12. Make a dough of the potatoes as directed above
13. Take a portion of the cooled mashed potato (as of the size of a pingpong ball) flatten in it on your palm, (as a mini puri in your palm). If the potato mixture is greasy add a little oil to your palm first
14. Add a spoon of the cooled kheema(mince)  to the centre of the flattened portion seeing that the whole spices do not come in it and form a ball completely covering the kheemaContinue this for the rest of mashed potato and kheema.
15. Heat oil in a frying pan 
16. In a saucer take rava , roll the potato chop in this rava and then dip in the beaten egg (which is in another katori) and let it fry till golden brown Flip both sides till golden brown.

I hope you will enjoy this...its seems long but its very easy and yummy

Just About Me... 
Hi guys I am Savvy Gomes Mendonca... A true foodie...i love to socialize, write poems and novels and make a lot of friends. I am a good orator and love to lead...
Originally i am a soda lemon mixture of the eastindian and mangalorean background and I am a big fan of the food both the communities have given me...So here is a blog to bring out the recipes that i have loved eating all my life and I'm sure each has a history and when u try it ...u will have a story to tell too....