Kadai Tofu


You need –

  • Tofu – 150 grams, cut into thick strips
  • Bell peppers – 2 small, chopped into chunks (I used Green and yellow peppers)
  • Onions – 1 medium, sliced
  • Tomatoes – 1 large, finely chopped
  • ginger- garlic paste – 1.5 teaspoons
  • Paprika – 1 teaspoon
  • Dried fenugreek leaves – 2 teaspoons
  • Whole spices –
    • Coriander seeds – 2 tablespoons
    • Red dried chilies – 3-4 or to taste
    • Cloves – 1
    • Cumin seeds – 1/4 teaspoon
    • Peppercorn – 1/4 teaspoon.
    • Cardamom – 1
    • Cinnamon – 1 small stick
  • Fresh coriander leaves – to garnish
  • Oil – as required
  • Salt to taste

How to –

Blend to fine powder all the ingredients under “Whole spices”. Pan fry the Tofu  slices till light golden on both side.
 
Heat the oil in a kadai/skillet, add the dry spice powder, paprika and sauté till fragrant. 
 
Add the onions and cook till translucent. Add garlic-ginger, tomato and salt. cook for 3-4 minutes or till the oil start to separate.
Tip in the  Tofu, fenugreek leaves.  Turn the heat to high and mix well for about 3-4 minutes. Add about 1/4 cup of hot water.reduce the heat to medium-low for 4-5 minutes or till the gravy is thick stirring frequently.
 
Add bell pepper, coriander leaves and mix well to combine. Cook briefly.

 

 
Turn off the heat and serve hot with Indian flat bread or rice.
 
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Gongura Mamasam / mutton / lamb

 

The Gongura/Sorrel leaves are popular in India especially in Andhra, a southern state of India. It is a very vital part of Telugu cuisine. The leaves are used for various preparations like pickle, pachadi, Dal (Lentils) curry, meat and seafood.
 
 
 
The recipe I share today is a spicy, hot and tangy lamb/mutton curry with a very unique flavor, which of course comes from Gongura/Sorrel leaves. Like said this is a very spicy, hot curry. So please adjust the heat to suit your taste.
 

You need – 

  • Lamb/Mutton – 500 grams, cut into bite size pieces
  • Gongura– 150 grams, roughly chopped
  • Ginger-garlic paste – 1.5 tablespoons
  • Chili powder – 3 teaspoons or to taste
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Garam masala – 1/2 teaspoon
  • onion  – 1 large, grind to a paste
  • salt to taste
  • oil – as required

How to –

Wash and clean the mutton well. Drain the water completely. In a large bowl, put the mutton  ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, 2 teaspoon of oil and Mix well. Marinate the meat for 15-20 mins.

 

Heat oil in pressure cooker pan, add the onion paste and cook till the oil start to separate. Tip in the marinated mutton and sauté for a few minutes. Add 1/4 cup of water, cover and pressure cook till the meat is done.

 

In sauce pan add the sorrel/gongura leaves with 2 tablespoons of water. Cover and cook over medium heat for 2-3 minutes or  till the leaves are mushy.

 

Once the mutton is done, uncover the pressure cooker and add the sorrel/gongura leaves. Add the garam masala  and mix well. Cook till the gravy is thick or adjust the consistency of the gravy as per your choice.

 
Turn off the heat and serve hot with rice.

 

Sending this recipe for the The National Curry Week celebrations by 

Dhingri matar – A guest post

 

It’s a guest post for a dear friend Avika from “A day through my life“, who I met here in the blogosphere. It’s been an absolute pleasure to have met her and she really has a great space with some mouthwatering Kerala recipes and others. Her recent post of Unniyappam did keep me drooling over. Thank you Avika for sharing your space for my post. Its been wonderful meeting you. God bless. 
 
Well not talking any further and  over to Avika’s for the recipe I share – Dhingri matar”and browse through her space for some really mouthwatering recipes. 





 

Chicken xacuti

 
Cooking up something new gives me a high and this curry was no less exciting. A spicy hot Goan curry made from a blend of interesting spices. A recipe from my sister’s MIL and I had to do away with one of the ingredient mentioned, as poppy seeds are banned in Singapore. Nevertheless, the curry tasted great, and the whole family loved it. Indeed very happy with my first go at Konkan cuisine! 
 

You need – 

  • Chicken – 750 grams. Cleaned, washed and cut into bite-size pieces.
  • Grated fresh coconut- 3/4 cup
  • Garlic – 3 cloves
  • Spices
    • Whole dry red chilies – 4-5 or per taste
    • Cumin seeds – 1/2 teaspoon
    • Coriander seeds – 1 tablespoon
    • Black peppercorns –  1 teaspoon
    • Fennel seeds –  1/2 teaspoon
    • Carom seeds – 1/2 teaspoon
    • Cloves – 2
    • Cinnamon 1 inch stick
    • Star anise – 1
  • Turmeric powder 1/2 teaspoon
  • Onions,- 1, finely sliced
  • Salt to taste
  • Grated nutmeg – a pinch
  • Tamarind pulp – 2 teaspoon
  • Oil – 1 tablespoon or as required
  • Salt to taste
 

How to –

Heat a pan and dry roast the grated coconut till light brown. Remove and set aside. In same pan dry roast all the ingredients under spices till fragrant, Allow to cool and blend them along with the grated coconut, garlic into a smooth paste with water as required.
 
Heat oil in a heavy bottom pan, sauté the onions till translucent. Add the ground coconut-spice paste and cook till oil starts to separate., Tip the chicken pieces and sauté over high heat for 2-3 minutes. Add 1.5 cups of water, tamarind pulp, nutmeg, salt; mix and bring to a boil. 
 
Turn the heat to low. Cover and cook till the chicken is done and the gravy is thick (you may add water to adjust consistency of the gravy as required).
Turn off the heat and serve hot with rice/roti.