Curry in a Jiffy..

Coconut Milk Rasam

On days when I am just too lazy to cook, this curry saves my day.It is so quick and fast yet unbelievably tasty. It works best with fried fish or just some plain old pickle.




Ingredients:

Garlic (Sliced ) – 10
Red Chillies – 5-6
Curry Leaves – 8
Turmeric Powder – ½ Tsp
Tamarind paste – 1 Tsp
Coconut Milk – 2 Cups
Water – ½ Cup
Salt to taste


In a kadai, add oil. When hot, add mustard seeds, curry leaves, red chillies and garlic. Take care not to burn the garlic. When the garlic turns golden brown, add the coconut milk.

In ½ cup water, dilute the tamarind paste, mix well and add this to the coconut milk. When the curry makes to a boil, add salt and turmeric powder.

Take care not to boil the curry too much, as coconut milk splits up when it is boiled repeatedly. Serve hot with rice.

Beef Sukka Varuval

Tender pieces of beef makes this sukka varuval appetizing and mouth-watering. For those guys who would love to snack on something with their beer, this dish will probably make the mark.

Ingredients :

Beef (Cut into cubes) – 1 lb
Ginger Garlic Paste – 1 Tsp
Turmeric Powder – ½ Tsp
Chilli Powder – 1 Tsp
Pepper Powder – 2 Tsp
Garam Masala Powder – 1 Tsp
Jeera Powder – 1 Tsp
Shallots – 10 (Finely Sliced)
Red Chillies (broken in half) – 5 – 6
Water – ½ Cup
Curry Leaves – 7 - 10

Marinate the beef pieces along with all the powders, ginger garlic paste, salt and water for about 5-10 minutes. Pressure cook the marinated beef for about three whistles. When done, remove from stove and keep aside. In a pan, add oil, add the curry leaves and the onions and sauté until golden brown. Add the red chillies sauté for a minute and then add the cooked beef. Sauté until all the water evaporates and the beef is nice and dry. Serve hot with rice.

Liver and Kidney Pepper Fry

This is one of my husband's and son's favorite dish. My son loves to eat liver and kidney and is a staple dish at home. Its nutritious and high in protein.



Ingredients:

Goat’s Liver / Kidney - 1 lb
Onions – 2
Ginger Garlic Paste – 2 Tsp
Pepper Corns – 3 Tsp
Jeera – 1 Tsp
Chili Powder – 1 Tsp
Turmeric Powder – ½ Tsp
Garam Masala – 1 Tsp
Pepper Powder – 1 Tsp
Curry Leaves – 5-7

Coarsely chop the onions. In a blender, add the onions along with the jeera, ginger garlic paste and pepper corns and blend it coarsely.
In a tava, add oil and the curry leaves. Add the onion mixture and sauté well until the raw smell disappears. Add all the powders and add the washed and cleaned liver/kidney to the tava. Add salt. Close the tava until the liver/kidney gets cooked. Take care not to overcook the liver and kidney since they tend to get tougher when overcooked. Once cooked, open tava, and let the water dry out. Garnish with coriander leaves and serve hot with white rice.

Pepper Pork

Ingredients :

Pork (Cut into cubes) - 1 lb
Onions – 2
Green Chillies – 5-6
Red or Green Bell Pepper – 1
Ginger Garlic Paste – 1 Tbsp
Turmeric Powder – ½ Tsp
Pepper Powder – 2 tsp
Garam Masala Powder – 1 Tsp

Finely chop the onions.De-seed and cut the bell pepper into squares. In a pressure cooker add oil, add the chopped onions and green chillies. Saute until the onions turn transparent . Add the ginger garlic paste and the powders. Saute for about 2-3 minutes and add the pork pieces. Pressure cook the pork for about three whistles. Once done, open the cooker and sauté for about 5 minutes more until the gravy is nice and thick and sticks to the pork. Serve hot with rice.

Shrimp with Green & Red Peppers

Ingredients:

Shrimp (Cleaned and De-veined) – 1 lb
Red Bell Pepper (Sliced lengthwise) – 1
Green Bell Pepper (Sliced lengthwise) – 1
Shallots (Thinly Sliced) – 12
Curry Leaves – 5-6
Chilli Powder – 1 Tsp
Turmeric Powder – ½ Tsp
Pepper Powder – 1 Tsp
Jeera Powder – ½ Tsp
Ginger/Garlic Paste – 1 Tsp
Coriander (Chopped) – A Handful

In a pan, add oil. When the oil is hot, add curry leaves and the sliced shallots. Sauté until the onions turn glassy and transparent. Add ginger garlic paste, sauté for about 5 minutes and add all the powders. Immediately add the shrimp and salt to taste. Along with the shrimp add the peppers. The shrimp usually cooks fast and you want the peppers nice and crisp and not overcooked. Once the shrimp and the veggies are cooked thru, garnish with a handful of chopped coriander. Serve hot with rice.

Chicken Masala

A very simple and common chicken dish made in the south. Pleasing to the palate and a great combination to rasam and rice.

Ingredients :

Chicken – 2 lbs (cut into small pieces)
Onions – 2
Tomatoes – 2
Ginger Garlic paste – 2 Tbsp
Garam Masala – 2 Tsp
Coriander Powder – 2 Tbsp
Chilli Powder – 2 tsp
Turmeric Powder – ½ Tsp
Curry Leaves – 10-12
Coriander – handful (chopped)
Salt


In a tava, add oil and add the curry leaves. Add chopped onions and sauté until the onions turn glassy and transparent. Add the ginger garlic paste and sauté for about 5 minutes until the raw smell disappears. Add the chopped tomatoes and the powders and sauté until you see the oil coming out of the mixture. Add the chicken and the salt .
Close the tava until the chicken is cooked. Open and sauté for about 5 minutes until water evaporates. Garnish with a handful of chopped coriander.