Tomato Fry

This is a life saver when you have nothing to go with chapatis and you don't have time enough for elaborate cooking.

Try this quick recipe of Tomato Fry that I formulated the dish in the Eighties, and you may also bring a smile on many sad faces!

Ingredients:
Tomatoes - 2 chopped
Onions - 2 sliced
Urad Daal - 1Tsp
Mustard Seeds - 1/2 Tsp
Curry leaves - A Sprig
Oil - 2 Tsp
Red Chilli powder - 1/2 Tsp
Sambar powder - 1 Tsp
Salt - To taste
Coriander leaves - Two sprigs chopped(Optional)

Method:
Heat oil in a kadai.
Prepare a seasoning with mustard seeds, urad daal and curry leaves.
Add the sliced onions and fry till transparent.
Add the chopped tomatoes and fry till they become mushy.
Add the chilly powder, salt to taste and sambar powder.
Fry till the masalas blend well and a nice aroma emanates.
Switch off the flame and garnish with optional chopped coriander leaves.
Serve with lemon wedge, as accompaniment with dosa, poori, chapati or phulka.

Mushroom Ghee Roast(Kundapur Masala Style)

Kundapur Masala powder is a versatile masala for preparing chicken curries, masala fried fish, tawa fried fish and a variety of ghee roast. We tried making Mushroom Ghee Roast recently and it tasted authentic, just like in any good restaurant.

Mushroom ghee roast is a good starter snack with drinks and also a good accompaniment with Paanpole, Ghee rice or Biryani.

You can prepare Kundapur Masala powder following this recipe.

Ingredients:
Mushrooms - 200Gms
Thick curd - 1 Tbsp
Brown Onion paste - 2 Tsp
Garlic paste or chopped garlic - 1 Tsp
Kundapur Masala powder - 3 Tsp
Salt - To taste
Tamarind - Size of its seed
Oil - 2 Tsp
Ghee - 2 Tsp

Method:
Wash and dice mushrooms.
Heat oil in a pan and fry brown onion paste along with garlic/garlic paste for 2 mins.
Add the Kundapur masala powder mixed in with tamarind dissolved in 1/2 cup water.
Add curd and salt to taste.
Fry till the raw smell disappears and oil leaves the sides.
Drop in the mushrooms and coat the pieces with the masala.
Allow to sizzle on slow flame with the pan covered.
When the masala gets thick and the mushrooms are cooked, switch off the flame.
Serve with a lemon wedge.

Masala Roast Paapad

Masala paapad is very popular as a starter snack served in multicuisine restaurants. However, the usual masala paapad is made with deep fried paapad with lots of oil dripping, thus not so friendly with health conscious people.

I was intimate with a waiter in a local restaurant. I asked him if he can ask the cook and make Masala Paapad with dry roast paapad. He didn't disappoint me. He came out with a superb formula of his own, not quite masala paapad, not paapad chaat either. He made it with Lizzat Pepper Paapad roasted on direct flame but I tried it at home with local plain paapad and  roasted it in the microwave.

Here it is, Masala Roast Paapad.

Ingredients:
Plain Paapad - 6
Tomato - 1 chopped
Onion - 1 chopped
Red Chilli powder - 1/4 Tsp
Chaat masala - 1/2 Tsp
Salt - To taste
Coconut Oil - 1/2 Tsp
Lemon - A dash
Coriander leaves - 1 Sprig chopped

Method:
Microwave the paapads for 20-25 secs, turning over once after 10 secs.
Mix chopped tomato and onions along with red chilli powder and chaat masala.
If you prefer, add a pinch of salt or to taste.
Drizzle coconut oil.
Squeeze lemon and garnish with some chopped coriander leaves.
Crush the roasted paapads and sprinkle all over the masala tomato onion mixture.
Finally garnish with the remaining coriander leaves and serve.

Kele Koddel(Raw Plantain Curry)

GSB curry Kele Koddel is a hot and sour coconut masala based curry with a seasoning of garlic. Raw green plantains called 'Bangbaale' are used in curries and they are grown in most of the parts of karnataka and Kerala. Some also use raw Nendrabaale' to prepare this curry.

Kele Koddel is my personal favourite and my mother used to make this perfectly. A well balanced curry has the right amount of chillies and tamarind and the seasoning should be properly prepared. Nothing like the smell of burnt garlic in hot coconut oil!

This curry can be mixed into rice and consumed as it is, or as a side dish with rice and daalithoi. It can also be well savoured with chapathis, dosas or idlis.

Ingredients:
Raw Green Plantains - 2
Grated Coconut - 1/2
Roasted Red chillies - 6-8
Tamarind - Size of its seed
Salt - To taste
Garlic flakes with skin - 8-10 crushed
Coconut oil - 1 Tbsp

Method:
Wash and shave the green skin of the plantains with a peeler.
Cut into round discs of 1CM thickness.
Cook the banana rounds with little salt and water till tender.
Grind the grated coconut along with roasted red chillies and tamarind to a smooth paste.
Add this Paste to the cooked plantains and salt to taste.
Bring to a boil and simmer for 5 mins.
Prepare a seasoning with crushed garlic in hot coconut oil.
When the garlic flakes turn golden, pour the seasoning over the curry and serve.

Dry Garlic Chutney

My mother used to make dry garlic chutney which we used to relish with congi. This also tastes good with chapathis, dosas and idlis. During long distance train travels, mother used to steam khottige and carry them along with this Dry Garlic Chutney.

Here is the recipe from Jaya V Shenoy cook book 'Oota Upaahaara' that turned out perfect, as good as mother used to make.

Ingredients:
Copra(Dried Coconut) - 1/2
Garlic - 2 small whole pods
Red Chillies - 12
Ghee - 1 Tsp
Tamarind - Cherry Size ball
Salt Crystals - 3 Tsp(or salt to taste)

Method:
Grate copra.
Break the garlic pod and peel the garlic flakes.
Make small bits out of the tamarind ball.
Heat ghee in a kadai and roast garlic flakes, followed by grated copra and finally the red chillies.
Powder the roasted chillies in the mill, then add the roasted garlic flakes, salt and tamarind and run the mixer further for 30 secs.
Mix in the roasted grated copra and store the chutney in an air tight jar.

Palak Paneer

Those who have read Popeye comics or seen the cartoon obviously think about spinach or Palak. A leafy vegetable packed with vitamins minerals and fiber, Palak is one of the most sought after ingredient in vegetarian cooking. Punjabis popularised the dish Palak Paneer that we get to see in almost every multicuisine restaurant and dhaba in India.

I first tasted Palak Paneer at Kurnool when we were returning from a trip of Hyderabad in the early Seventies. It was prepared well at that restaurant annexe the Lodge we stayed in. The inviting aroma of melting whole cream made me eat two extra rotis that day!

I formulated the recipe myself after we married and settled down. Meena makes this the way I want it and this recipe is intended to highlight the flavour of palak and paneer with very slight hint of masala ingredients.

Ingredients:
Palak - 300 Gms
Soda bicarb - A pinch
Paneer - 200 Gms
Byadgi Chillies - 4
Garlic flakes - 6
Cumin powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Sugar - 1/2 Tsp
Whole Cream - 50 Ml
Salt - To taste
Oil - 2 Tsp

Method:
Clean and wash palak with running water and then soak the leaves in salt water to get rid of insect worms and eggs.

Wash again and chop. Pressure cook for 2 mins with a pinch of soda bicarb and then blend into a puree in the mixer.
Cut paneer into 1/2" cubes and soak in hot water with a pinch of turmeric powder for 10 mins.
Drain and fry with oil in a kadai or thick bottomed pan till slightly golden.
Drain and keep aside.
To the same oil, add the chopped garlic and the chillies. 

Fry till chillies become crisp and garlic turns golden.
Add turmeric powder and cumin powder. 

Fry lightly.
Add the pureed palak, salt to taste and sugar. bring to a boil.
Drop the fried paneer pieces, cover and simmer for 2-3 mins.
Now fold in beaten thick cream and serve hot with rotis, chapatis or phulkas.

Murg Malai Tikka

This is our first attempt in making baked chicken dish with our new OTG and it turned out a super hit at its first edition! Murg Malai Tikka traditionally prepared contains rich cream and exotic spices but this one is simple, easy to make and low on fat. We found this recipe in Femina magazine from the Nineties, cuttings of which we had preserved in archives.

This is better done in a tandoor or on charcoal grill but we made this in the OTG using the grill tray. Boneless chicken pieces were marinated for 24 hours in a curd spice mixture and then grilled for 1 hour in the OTG with little basting of butter. The recipe says serve this with green chutney but we just sprinkled some chaat masala and served along with tomato onion kachumber and a half lemon.

Check the green chillies before adding to marinade. They should not be too hot. Adjust according to your taste.

Ingredients:
Boneless chicken - 750 Gm
Thick beaten curd - 2 cups(400 Gm)
Green chillies - 12 ground to a paste
Ginger Garlic paste - 4 Tsp(20 Gm)
Salt - To taste
Oil or butter - QS for basting

Method:
Wash and cut the chicken into kebab size pieces. You should be able to get around 18 pieces from 750 Gm chicken.
Combine ginger garlic paste, green chilli paste and Salt with the beaten curd.
Marinate the chicken pieces in this mixture for 5 hours in the fridge.
Preheat  the oven to 180 C.
Arrange the marinated chicken pieces o the wire tray and keep the drip tray below it.
Bake for little under hour, applying little oil/butter and turning them over every 15 mins to ensure even cooking.
Check whether the pieces are golden brown and dry.
Serve with Tomato onion kachumber(Salad) and green chutney

Tomato Onion Kachumber:
Tomatoes - 2 shredded(Cut into thin long strips)
Onions - 2 medium Shredded
Red chilli powder - 1/2 Tsp
Diluted white vinegar - 1 Tbsp
Salt - to taste
Chaat Masala - 1/2 Tsp
Chopped Coriander leaves - 1 sprig

Mix all the ingredents together.

Anjal Tawa Masala Fried

Masala Fried fish is one of the most sought after seafood specialty popularised by Shetty Lunch Home in Kundapur and Anupama in Mangalore. Authentic Kundapur Masala powder is used in making this yummy dish in an easy way. You may find ready made Kundapur Masalal Powder at Sapna Stores Padubidri. The recipe for making Kundapur Masala Powder is here.

Tawa Masala Fried is a method by which fish is fried with Kundapur masala and the masala becomes dry as it coats the fish. Anjal, Surmai or King fish is available in most parts of the world. Though the fish we got yesterday was small, Anjal Tawa Masala Fried tasted as usual, yummy!

Ingredients:
Anjal fish steaks - 6 medium
Turmeric powder - A pinch
Kundapur Masala Powder - 3 Tsp
Tamarind - Cherry size ball in 30Ml water
Garlic - 6 cloves, peeled and chopped
Coconut Oil - 2 Tbsp
Coriander leaves - A sprig chopped
Lemon wedge - 1

Method:
Marinate anjal steaks with salt and a pinch of turmeric powder for 1 hour.
Heat oil in a shallow pan.
Fry chopped garlic till golden.
Add the tamarind extract and Kundapur masala powder. Fry well, sprinkling little water from time to time, so that the masala doesn't get burnt.
Add salt to taste, place the anjal steaks on the masala, allow to fry for 5 minutes and then turn them over and coat them with the masala.
Keep sprinkling water as the masala tends to dry fast.
When the fish is well roast, transfer into the serving bowl/tray and garnish with chopped coriander leaves and a lemon wedge.

Chilli Pork

Authentic Chinese Chilli Pork is not as spicy as the Indianised masala version. This style is mostly followed at local Chinese restaurants in Mangalore like Hao Hao and Hao Ming. A relative of mine started a restaurant in Alake called 'Spices' back in the Nineties. He used to make this chilli pork based on the recipe of Hao Hao which was appreciated by most of the foodies. I got to know the ingredients from him a few years ago, though I had not tried preparing this dish before.

The other day we had a friend from Bahrain for dinner. He is calorie conscious and avoids fat rich food. Being a Konkani Christian, he is fond of pork but prefers lean pork meat. Not many pork vendors sell lean meat to individuals. They mostly supply them to Chinese Restaurants. I got very good fatless pork meat from a guy having cold storage near Urva Store on way to Kodikal and made this chilli pork specially for my friend, who gave me full marks!

Ingredients:
Pork lean meat - 500Gms
Salt and Pepper
Dark Soy sauce - 3 Tsp
Diluted White Vinegar - 2 Tbsp
Corn Flour - 2-3 Tbsp
Red Chilli paste - 1 Tbsp(Soak 20 long and 4 short chillies in warm water for 1 hour and then grind to a paste)
Spring onion bulb - 6 chopped
Spring onion shoot - 2 stalks cut into 1" pieces
Ginger Garlic paste - 2 Tsp
Green Chillies - 4-6 french cut
Onion - 1 Cubed
Capsicum - 1/2 diced
Sugar - 1 Tsp
Oil - 4 Tsp
Pork stock(Obtained from cooking pork meat) - 1 Cup

Method:
Pressure cook the meat with 1 Cup water till tender.
Cut into thin 1" slices with a cleaver knife.
Marinate with 1 Tsp soy sauce, 1 Tbsp vinegar, salt and pepper to taste for 2-3 hrs.
Heat 2 Tsp oil in a wok.
Apply corn flour to the marinated pork slices and shallow fry on high heat till golden.
Remove and keep aside.
Add remaining oil and fry chopped spring onion bulbs and red chilli paste till oil leaves the sides.
Add sugar and salt to taste, followed by the onion, capsicum and green chillies.
Stir fry on high heat, tossing frequently, so that the veggies are crunchy but slightly burnt.
Add little pork stock, soy sauce and the fried pork pieces.
Mix well to coat the pieces with the sauce.
Allow the sauce to get thick and dry.
Finally drizzle vinegar and garnish with spring onion shoot.
Serve as starter snack or with fried rice or noodles. 

Dhingri Paneer Laziz Nazakat

Just wondering what name should I give to the new mushroom paneer dish that Meena made today for dinner! She experimented, making some delicious dish with left over mushrooms and crumbled home made paneer for me to eat along with phulkas.

I put a wall post past midnight on Kudpiraj's Garam Tawa page in Facebook - SUGGEST A NAME FOR THIS DISH AND WIN A VIRTUAL PRIZE!

Within 2 hours, got over a 100 responses. Out of the 11 names that I chose today, one emerged as the clear winner. She is Ms. Anita Kamath Pai from Mumbai. This dish has been named as per her winning suggestion - "Dhingri Paneer Laziz Nazakat".

Ingredients:
Mushroom - 50Gms quartered
Paneer - 25Gms crumbled
Ginger Garlic paste - 1/4 Tsp
Tomato - 1 small chopped
Onion - 1/4 chopped
Salt and pepper
Green Chilli - 1 minced
Cumin powder - A pinch
Turmeric powder - A pinch
Coriander greens - 1 sprig chopped
Oil - 1/2 Tsp
Lemon - a small wedge 

Method:
Heat oil, fry ginger garlic paste along with chopped onions, minced green chilli and chopped tomato.
When the raw smell disappears, add salt and pepper, turmeric and cumin powder, followed by the crumbled paneer and quartered mushrooms.
Cover and cook till mushrooms are cooked and the water content evaporates almost 90%.
Garnish with coriander greens and squeeze lemon before serving with hot phulkas.