KONKAN FISH CURRY

KONKAN FISH CURRY: This dish is made with many variations all along the western coastline, from Maharashtra, Goa to southern Karnatak with different proportions of the ingredients. This is the one that I liked the most but I have reduced the chili pepper here to a third of what it is.
Serves : 4

Ingredients
Vegetable oil 2 tablespoons
Garlic (crushed) 6 cloves
Whole dry red pepper 1 no.
Onion (diced) 1 large
Curry leaves - Helichrysum angustifolium 20 (2 sprigs)
Tomatoes (chopped) 2 nos.
Jalapeno (chopped) 2 nos.
Turmeric powder 1 Teaspoon
Coriander seeds (pounded) 1 ounce
Cumin seeds (pounded) 0.5 ounce
Salt 1/4 teaspoon
Water 1/2 cup
Kokum - Garcinia indica (soaked in water) 6 petals
Coconut milk 8 oz.
Grouper fillet (1.5" cubes) 2 lbs.

Method
Sauce: Heat oil in a pan and sauté the garlic for 2 minutes.
Add the red pepper, onions, and half the curry leaves and sauté till onion edges are a light brown.
Add tomatoes, turmeric, salt, coriander seeds, cumin seeds, jalapeno and mix well.
Add the water, bring to a boil and simmer for 15 minutes.
Cool the mixture and then grind to a fine paste.

Finishing: Bring the gravy to a boil with the coconut milk, curry leaves and kokum. Correct seasoning and consistency (you may have to add a little water) and gently ease the fish pieces into the gravy. Lower to simmer, cover and cook till done (approximately 10 minutes).

VEGETABLE KORMA

VEGETABLE KORMA
(Seasonal fresh vegetables in a mild, creamy sauce)
Serves : 6

Ingredients
Onions (chopped roughly) 1 no.
Peeled Garlic 5 Cloves
Ginger root (chopped) 1/2 piece
Jalapeno Pepper 1 no.
Oil 1 tablespoon
Salt a pinch
Cashew nuts (optional) 1 tablespoon

Put all above in a heavy bottom pan and cook on simmer for 1/2 hour. Cool, puree in a blender and set aside.

Oil 2 Tablespoons
Cumin seeds 1/2 teaspoon
Carrots (diced) 1/4 Cup
Potatoes (diced) 1/4 Cup
Cauliflower (cut into tiny florets) 1/4 Cup
Zucchini (diced) 1/4 Cup
Mushrooms (diced) 1/4 Cup
Bell Peppers (red & green dice) 1/4 Cup
Beans (diced) 1/4 Cup
Green peas 2 tablespoon
Turmeric powder 1/4 tablespoon
Canned tomato puree 1/4 Cup
Salt to taste
Sugar 1/2 tablespoon
Mace& green Cardamom powder 1/4 tablespoon
Cream 1/4 Cup

Method
Heat Oil and temper with cumin, saute till it crackles.
Add carrots and potatoes, saute till translucent.
Add all the vegetables and the turmeric, saute for 3-4 minutes.
Add tomato puree, onion puree, salt and sugar—saute for 2 minutes and add 1/2 cup water.
Bring to boil and simmer till vegetables are tender.
Add the spice mix and the cream, check seasoning and serve

TANDOORI CHICKEN

TANDOORI CHICKEN
Serves: 4

Ingredients
Chicken (cut in 4 pieces-2 breast and 2 legs) 2 no.
Yogurt 1 cup
Lime Juice 1 tablespoon
Ground Red Chilies 1/4 teaspoon
Fresh Garlic Paste 1 tablespoon
Ginger Paste 1/2 tablespoon
Garam Masala (Indian allspice) 1 tablespoon
Salt 1 teaspoon
Oil 1 tablespoon

Method
Make incisions in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
Mix the rest of the ingredients in yogurt to a smooth paste
Arrange chicken pieces in a dish and pour over the yogurt mixture. Work the marinade well into the incisions.
Refrigerate at least for 4-6 hours.
Grill the chicken in tandoor or on medium hot grill (covered for better flavor) for 10 minutes and then turn over and cook for another 10-12 minutes till done.
Serve with Naan, lemon wedges and garnish with sprig of fresh cilantro.

PALAK MAKAI (Spinach with corn)

PALAK MAKAI: This vegetarian dish is our best seller amongst vegetarian options and appears on this blog on multiple requests by our regulars.
Serves : 6
Ingredients
Butter 2 oz
Soybean Oil 2 tablespoons
Cumin Seeds 1/2 teaspoon
Chopped Garlic 1/2 tablespoon
Frozen Chopped Spinach 1 lb
Red Chili Powder 1/4 teaspoon
Garam Masala 1/2 teaspoon
Dry Fenugreek leaves 1/2 teaspoon
Salt 1/4 teaspoon
Heavy Cream 2 tablespoons
Yellow cut Corn 1/2 lb

Method
Heat butter in a heavy bottom pan till light brown.
Add oil and heat.
Add cumin seeds, stir lightly till they splutter.
Add garlic and sauté till golden.
Add drained Spinach, chili powder, garam masala, fenugreek and salt.
Sauté on high heat, stirring continuously for 8 - 10 minutes.
Add corn and cream- continue to cook for another 5 minutes.
Check seasoning and serve.