Kerala FIsh Curry

Kerala Fish Curry 

Ingredients- 

1. Fish fillet ( tilapia , catfish , sole ) - 2 lbs 
2. Onions - 1 large 
3. Tomato - 2 medium 
4. Garlic - 5-6 cloves 
5. Ginger - 1” pc 
6. Whole dried red chilies deseeded - 6
7. Grated coconut - 1/2 cup
8. Kokum- 4 
9. Coriander seeds - 2 tbs
10. Methi seeds - 1 tbsp
11. Cumin seeds - 2 tbsp
12. Mustard seeds - 1 tbsp
13. Curry leaves - few 
14. Oil - 4 tbsp 
15. Salt to taste 
16. Turmeric - 1/2 tbsp
17. Coconut milk - 150 ml 
18. Water - 1 cup 

Method - 

1. Wash the fish and marinate with some tumeric and salt and keep it aside . 
2. In a wok or pan heat some 2 tbsp of oil and add 1 tbsp of cumin , methi seeds ,coriander seeds and sauté it for 20 sec then add roughly chopped onions sauté till it begins to change color then add roughly chopped ginger and garlic sauté for a minute then add tomatoes .
3. Soak the red chilies in hot water for 10 mins. 
4. Cooked it till it begins to leave a little oil and everything is cooked then add grated coconut and whole red chilies and sauté . 
5. Let this mixture cool a bit and grind it using some water into a nice paste . 
6. Heat the remaining oil abt 2 tbsp in a pan and add cumin seed 1 tbsp , mustard seeds 1 tbsp , curry leaves and the paste . Sauté it for 2 mins then add coconut milk and kokum and let it come to a boil . Then gently add the fish pieces . 
7. Cover the pan and let it cook for 5-7 mints and stir it very delicately as you don’t want the fish pieces to break . Cook for another 3-4 mins till the fish is cooked . 
8. Serve it with steam rice or Kerala paratha .

Note - if u don’t have kokum you can use tamarind abt 1” pc soaked in warm water and add to the curry . You can also fry the fish a little and add if ur scared of the fish breaking . 

Keema Karela

Keema Karela

Ingredients-
1. Keema - 1 pound ( chicken / mutton )
2. Karela -5- 6 medium
3. Garlic paste - 1.5 tbs
4. Tomatoes - 3 medium
5. Masala vadi - 1.5 inch pc
6. Red chili pwd - to taste
7. Salt to taste
8. Sauf pwd - 1 tbs
9. Black cardamom - 4
10. Cinnamon - 1 stick
11. Cloves - 4
12. Mustard oil - 4 tbsp
13. Oil for shallow frying stuffed Karela any
14. Cilantro chopped - 1 tbs
15. Onion finely chopped -  1
16. Garam masala a pinch

Method
1. Take a bowl and add keema of ur choice along with half 1 tbs fined chopped onion , garlic paste 1/2 tbs ,cilantro , green chili (option) , red chili pwd , a big pinch of sauf pwd , black cardamom pwd of 2 , salt and pepper . Mix them well and keep it to rest for a while
2. Take Karela wash and scrape the outer skin (that is the most bitter part ) . Rub the  outside of Karela with salt and atta and keep them for 30 mins.
3. After 30 mins of resting Karela wash them with water and dry them with paper towel .
4. Slit the Karela and stuffed then with ground minced meat stuffing in the shape of Karela . And tie each Karela with a thread this won’t let the stuffing come out .
5. Take a non stick pan and shallow fry the Karela till it slightly gets the color the meat might not be completely cooked by this time but don’t worry we will boil them in gravy and it will cooked completely.
6. Make gray by heating oil , add finely chopped onions or crushed onions to get a smooth gravy ,cinnamon , cloves, 1 tbs garlic , masala vadi , sauf pwd, salt , turmeric , red chili pwd according to taste , add crushed tomorrow and cook till the oil seperate .
7. Once cooked add the water and let it boil and then gently dropped the Karela remove the thread . And I pressure cooked for 3-4 mins only just till everything mix . Don’t over cook it .
8. Garnish with cilantro if u wish and garam masala
9. You can make any gravy of ur choice and just dropped these stuffed Karela’s

Tomatoe chutney for tomato rice

Tomato chutney 

Ingredients- 

1. Tomato - 3 lbs 
2. Fenugreek seeds - 1 1/2tbs
3. Mustard seeds -2 tbs
4. Hing to pinch /Asafoetida
5. Chilli pwd - 2-3 tbs 
6. Turmeric - 1/2 tbs
7. Tamarind purée - small lime size 
8. Salt to taste
9. Oil 1/2 cup 
10. Curry leaves - 2 springs 

Method 

1) Crush the tomatoes and put it in high flame till it reduces .It generally takes an 30 -45 mins almost

2) Add turmeric, chilli pwd , salt , tamarind purée and reduced it till it becomes very thick .

3) Dry roast mustard seeds and fenugreek seed and make it a pwd .

4) Heat oil in a pan add curry leaves , mustard seeds, hing for a minute and add the tomato paste along with dry pwd mix . 

5) Check for seasonings .

Thai Basil Fried Rice

Spicy Thai Fried Rice

Ingredients :-

1) Garlic - 7-8 cloves chopped 

2) Thai chilli - 5-6 chopped 

3) Oil - 4 tbsp 

4) Brown onion - 1/2 sliced medium 

5) Red bell pepper -1 sliced medium 

6) Oyster sauce - 3 tbsp

7) Fish sauce - 2 tbsp

8) Dark soy sauce - 1 tbsp

9) Light soy sauce - 1 tbsp

10) Sugar - 1 tbsp 

11) Thai basil - 1 cup 

12) Cooked rice - 4 cups 

13) Boneless chicken - 1 cup slices or cut into less than 1" pieces

14) Salt to taste . 

Method :-

1) Heat oil in a wok on medium high heat and add garlic n chili and sauté for a minute . Add chicken and sauté it till it is almost done .Add onions n peppers . 

2) Take a small bowl and mix all the sauces along with sugar . Add it to the above chicken mixture and stir it for a minute or 2 till peppers are almost cooked . 

3) Add the boiled rice and mix it well.  Check for salt at this time . Turn off the gas and add basil and mix it well.

Chicken Pickle

Chicken pickle recipe 

Ingredients

1) chicken boneless - 1 lb ( cut in 1")

2) mustard oil - 1 cup 

3) ginger - 2" pc finely chopped

4) garlic - 3/4 cup finely chopped 

5) jalapeño - 5-7 (1" roundals)

6) curry leafs - 10-12

7) vinegar - 2tbsp

8) lemon juice - 2 tbsp

9) mustard seeds - 1 tsp

10) red chilli pwd - 1tsp

11) turmeric - 1/2 tsp

12) salt to taste

13) garam masala -1/2 tsp

Method :-

1) heat mustard oil till smoke comes out and turn off the gas Let it cool for 5 min then fry your chicken cubes till cooked . In the same oil fry jalapeño till they become soft and take then out.

2) If u think oil is too much take out half oil out and in renaming oil add curry leafs n mustard seeds , then add ginger n garlic and dry spices . Sauté it till its cooked for app 3-4 min .

3) Add chicken n jalapeño , vinegar n lemon juice . Check seasonings and turn off the gas .

4) store in glass container and refrigerate it . 

Peanut Methi

Peanut Methi

Ingredients-

1) methi - 3 bunch

2) garlic - 4/5cloves big

3) roasted peanuts - 1/2 cup

4) green chillis - 7/8

5) salt to taste

6) oil - 2 tbs

7) water - 1 cup 

8) onion -1 chopped 

9) cumin - 1 tbs 

Method 

1) heat oil in cooker then add cumin and onions . Cook till onion becomes transplant . Add the chopped methi and little salt let it sweat till the methi reduces . Then add 1 cup of water and close the lid and let it cook for 5-7 minutes .

2) make a paste of peanut , garlic and green chilli with water 

3) add it to the methi mixture and let it cook till it becomes thick 

Creme brûlée’s

Creme Brûlée

Ingredients :-

1) heavy cream - 1 qt

2) egg yolks - 7

3) sugar - 3/4 cup or to taste

4) vanilla bean - 1 

5) vanilla extract - 1 teaspoon

6) brown sugar to dust on top 

7) water for water bath 

Method :-

1) preheat the oven to 320. Warm the cream and add vanilla bean n extract and let it just boil for 1-2 mins .

2) In a bowl whisk the egg yolks n sugar till it changes the color. 

3) allow the cream to cool down a little and add the egg mixture to the cream . 

4) divide it in ramekins and give water bath n place the tray in the over till it sets . Abt 25-30 min . Take it out and put in the fridge to chill . Top it up with brown sugar n caramelized it with blow torch .