Yogurt Curry (Dahi ki Sabzi)

Ingredients
1 tablespoon Oil (Vegetable or any Nut)
1 tablespoon Mustard Seeds
1 tablespoon Cumin Seeds
2 Green Chillies – Slit
1 Onion – Chopped
1 Tomato – Chopped
1 Cup Yogurt (Indian Yogurt)
1/4 Tablespoon Red Chilli Powder
1/4 Tablespoon Turmeric Powder
1/4 Tablespoon Coriander Poweder
Pinch of Asafoetida
Salt to Taste

Directions
Heat oil in a Wok
Add Asafoetida, Cumin and Mustard Seeds and sauté for a minute.
Add Green Chillies and Onions and sauté until lightly brown.
Add the tomatoes and cook unlit the water separates and the tomatoes are soft.
Add the Red Chilli powder, Turmeric and Coriander powder and mix it well.
Add Yogurt and mix it well.

Serving
Serve with white rice

Salmon Curry (Kerala Style)

Ingredients
2 Salmon fillets
½ tablespoon red chili powder
½ tablespoon turmeric powder
2 tomatoes – finely chopped
1 tablespoon ginger paste
4 garlic pods (whole or chopped)
4 green chillies (slit in the middle)
1 tablespoon cumin powder
1 cup shredded coconut
1 tablespoon tamarind water
2 tablespoon coconut oil
½ tablespoon mustard seeds
2-3 whole red chillies
5-6 curry leaves
1 onion – finely chopped

Direction
Cut the Salmon fillets in 1 inch strips. Marinate the fillet with turmeric, red chili powder and a pinch of salt. Set it aside.

For the Curry:
In a bowl, add the chopped tomatoes, ginger paste, garlic pods, tamarind water and a tablespoon of water. Microwave this mixture for 2 minutes. Let it cool down.
Add cumin powder and shredded coconut to this mixture and grid it to a paste.

In a pan, add the paste, add the fish pieces, green chillies, salt and cook until the fish is done. Put some red chili power or tamarind paste if you want it spicy or tangy respectively.

For the Garnish:
In a separate pan, add 2 tablespoons of coconut oil. Once hot, add the mustard seeds. Once they start popping, add the whole red chillies, curry leaves and onion. Cook for 5 minutes.

Add this garnish to the curry.

Serving
Serve hot with white rice.

Egg Masala South Indian Style

This South India Egg Masala style is one of the simplest and easiest egg recipe.

IMG_2784.JPG

Ingredients

6 eggs
2 tablespoon coconut oil
1/4 tablespoon red chili powder
1/4 tablespoon turmeric powder
1/4 tablespoon coriander powder
1/4 tablespoon cumin powder
1/4 tablespoon garam masala powder

Direction
Boil the eggs. Remove the egg shells and cut thin slits on them. Set aside.
Heat the oil in a wide pan.
Mix all the powders and salt to taste.
Fry for a few minutes.
Place the eggs inn the pan and coat the eggs with the masala.

Serving
Cut the eggs in half and top them with cilantro.

Old Monk Sticky Chili Chicken

Similar to the fiery chicken with tequila and lime, this experiments with replacing tequila with rum. And you cannot go wrong with a combination of spices, honey and rum.

Ingredients

  • 6 – 7 Chicken drumsticks
  • 2 tablespoon Coconut oil
  • 2 tablespoon Soy sauce
  • 1/4 cup Honey
  • 1/4 cup Green Chili & Garlic paste (Use 3 Green Chilies & 8 – 9 Garlic cloves)
  • 1/2 cup Dark Run
  • 2 tablespoon Butter
  • 1 inch Ginger (grated)
  • 1 Lemon Juice and Zest
  • Cilantro stems (handful)
  • 1 tablespoon Peppercorn (crushed)
  • 1 Green Chili

Prepare the Marinade

  1. Pound the ginger, a green chili and peppercorns in a large bowl.
  2. Add the lemon juice, zest to the mix.
  3. Use this mix and the chicken a good massage.
  4. Cover and let it sit overnight.

Directions

  1. Heat a pan with coconut oil and roast the chicken till it turns brown on both sides.
  2. Continue cooking on a low flame for 25 minutes (Alternatively, you can cook in a preheated over for 25 minutes).
  3. In another pan, mix the Chili Garlic paste, Honey, Rum, Butter and Soy sauce to a simmer.
  4. The sauce will thicken in a few minutes.
  5. Taste and adjust the sauce based to comfort your taste buds.
  6. Once the chicken is cooked; toss it in the sauce.
  7. Serve with cilantro and lemon wedges.

Coconut Milk Braised Chicken Legs

One of my favorite things about this dish is you can get a great meal for 2 without messing up your kitchen. All you need is a baking dish; a cast-iron skillet is perfect.

Ingredients

  • 1 ½ cup unsweetened coconut milk
  • 1 tablespoon Thai curry paste. You can find this curry page in the Asian aisle at most grocery stores or at an Asian market.
  • 1 lemongrass stalk, tough outer layer removed. Use a pestle or the handle of a chef’s knife to lightly crush it.
  • 1 piece ginger (about an inch). Peeled & smashed.
  • 4 garlic cloves. Peeled & smashed. If you like the taste of garlic, you can add couple more.
  • 2 chicken legs (thigh and drumstick; about 1 ½ lb. total)
  • Salt to taste
  • Cilantro leaves with tender stems

Direction

  1. Make thin slits on your chicken and season with salt. Keep in mind the curry paste is high on salt.
  2. Preheat your oven to 400°F.
  3. Stir coconut milk and curry paste in the skillet (or a baking dish) to combine.
  4. Add lemongrass, ginger & garlic.
  5. Place the chicken in the skillet and spoon some coconut milk mixture over.
  6. Bake for 60-75 minutes. Occasionally spooning coconut milk mixture over.
  7. Bake until the chicken is tender and cooked thoroughly.

Serving

Top the chicken with cilantro stalks and serve with rice or lime wedges.