Chukka (Green Sorrel) Mutton

Green Sorrel has two very important characteristics. It should not be cooked in aluminum and if cut thin, it melts when cooked. We will use the second in this simple recipe.

You need:

  • About 300 gms of washed and finely chopped Chukka leaves.
  • 250 gms Mutton with bones.
  • Two medium onions, finely chopped.
  • Green chillies.
  • Turmeric.
  • Two teaspoons of Ginger Garlic paste.

This is a very simple recipe where the focus will remain on the Sorrel.

First saute the onions and green chillies. Add the meat and let it’s outside turn white. Add turmeric and ginger garlic paste. When raw smell is gone, add two cups of water and pressure cook. One whistle on high, two whistles on low heat.

Open and reduce the water till the meat it’s only approximately half a cup left. Add the sorrel leaves and cook on low heat till they melt. Increase heat to thicken the consistency.

Serve with rice or roti.

Protein Overload : Green Beans and Chicken

IMG_20171019_103421052-01.jpeg

Are proteins from vegetarian or animal sources better. The answer is, cook them both together.

This is a super quick recipe but it depends on the stringiness of the beans. If you checked before you bought them, then this recipe should take no more than 15 mins of total work.

You need:

  • Two chicken legs and thighs with deep slits on them.
  • Half a kilo of beans cut into one cm long pieces.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric.
  • 2 teaspoons of ginger-garlic paste.

Heat oil. Fry the ginger garlic paste in it for a minute. Add the turmeric and red chilly powder. Mix well. In a minute of two the oil will separate. Add the coriander powder and it will become a thick paste. A minute later add the chicken and coat it thoroughly with this paste. Cook for about 5-6 mins. As the chicken cooks, the masala will stick all of the base of the pan. Add beans slowly. Like a fistful at a time. Use the moisture they release to deglaze the pan. When all the beans have been added to the pan and its been almost deglazed use some water and clean the spoon into the pan. There must be a little less than a cm of water in the pan.

Cook covered on low heat for 15 mins. Open and dry it up.

Rava Fried Lady Fish

IMG_20171018_125405794-01.jpeg

You Need:

  • Around 9-10 medium sized Lady Fish.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric
  • Salt
  • 2 teaspoons of ginger garlic paste.
  • 2 teaspoons of rice flour
  • 2 teaspoons of rava.
  • Juice of one lemon.

First marinate the fish in chilly, turmeric,coriander, salt, lemon and ginger garlic paste for at least 30 minutes.

Just before frying add the rice flour and rava. Coat it really well. I prefer to put everything in largish steel dish and use a steel spoon to swirl them all around.

Heat oil in a pan. The quantity must be such that at least half the fish is immersed in it. Carefully fry the fish. Turn maybe once or max two times. This is a delicate fish so take care. The advantage of using rice flour is that the oil will remain clean.

Enjoy with rice and sambhar.

Lemon Millet or Rice

IMG_20171017_111015312-01.jpeg

You need:

  • Cooked millet or rice.
  • 2-3 carrots diced
  • Some chopped shallots
  • 2 chopped green chilies
  • Some peanuts
  • A little chopped ginger.
  • 1/2 teaspoon of turmeric.
  • The juice of 2 lemons.

Fry peanuts in oil using medium heat for 2-3 mins or till they are almost cooked. If you like them crispy, cook longer. Then add the shallots and green chilies. When the raw edge from the onions is gone add the carrots and turmeric. Cook on high heat till carrots are softened. Squeeze the lemons and mix it well. Season with salt. Add the millet or rice.

Garnish with sev and coriander. Serve with lemon pickle.

 

Chicken & Cabbage Stir Fry with Lemon Grass

IMG_20171016_100648869-01.jpeg

This is a super quick and very refreshing dish.

You need:

  • One chicken breast, boneless and cut into small pieces.
  • 200 gms of chopped cabbage.
  • Some basil leaves.
  • One or two stalks of lemongrass. Only the white part, finely diced.
  • Some shallots chopped up.
  • A few thin slices of ginger.
  • Green chilies, 2 or 3 chopped up.
  • 2 tablespoons of roasted peanut powder.
  • A teaspoon of grated coconut.

Heat coconut oil. Follow this order to cook everything without fear of burning anything.

  1. Fry the ginger, shallots and green chilies.
  2. Add the lemon grass and mix well.
  3. Add the chicken and cook till they turn white on the outside.
  4. Add the cabbage. Cook by toggling between medium and high heat. When chicken is fully cooked, the dish is almost done.
  5. Add the basil, coconut and peanut powder.
  6. Switch off the stove but keep stirring. The peanut powder has a tendency to stick to the base of the pan and burn. Stirring will avoid that.

Squeeze some lemon juice to lift the flavors a little more.

Chow Chow with Lentils (Masoor)

You need:

  • Half a kilo Chow Chow
  • One cup of Lentils, washed and soaked in water for at least 30 minutes.
  • Some quartered shallots or a chopped onion.
  • Two green chillies, sliced open.
  • A teaspoon of cumin.
  • A teaspoon of mustard seeds.
  • A little turmeric.
  • Two tablespoons of ghee.

When cutting the Chow Chow, remove all the rough skin. It will have a lot of nooks and crannies, pay attention and remove it all.

Heat ghee, saute the cumin, mustard, green chillies and shallots for five to six mins. Add the Chow Chow and cook on low heat for about twenty mins. Do not cover the dish. Sprinkle and mix some turmeric.

After the twenty minutes add the lentils. Start boiling water. It must be double the volume of lentils. Add coriander leaves to the dish. When the water is boiling hot, add it to the vegetables. Cook covered on low heat for at least twenty minutes. When the edges of the lentils are slightly tearing apart, switch to high heat and dry off the excess water.

Enjoy with either rotis or rice.

Super Fresh Lemongrass Fish

IMG_20171013_111907000~2-02.jpeg

It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  • ¬†Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.