Weather is cooling down here when rest of the world is warming up. And that means soups are back on the menu. Last week I decided on this Indian style chicken soup which I always loved. To be honest, I have been looking for this recipe for quite a while now, but with no success. So I made up my mind to recreate it with the help of a few basic soup ingredients and my taste buds. I wasn’t expecting anything superb, but it …
Ivy gourd, also known as baby watermelon is a versatile vegetable widely used in Indian cooking. I’ve never seen the fresh variety here, but frozen ivy gourds are readily available from Indian shops.
Slice ivy gourd into desired size and keep aside.
Heat oil in a pan. Splutter mustard seeds, and add shallots, garlic, curry leaves, and green chilly, and fry them for a while. Throw in coconut, ground turmeric, dried shrimp, coccum, salt and finally, ivy gourd. Mix well.
Cook, covered, and don’t forget to give it a stir occasionally. Ivy gourd and shrimp stir fry will be ready within 10 – 15 minutes
- • 1 cup frozen ivy gourd, thawed
- • ¼ cup dried shrimp or prawns
- • 1 medium garlic pod, chopped
- • 1 shallot or small onion, coarsely chopped
- • 1 green chilly, chopped (optional)
- • A pinch of mustard seeds
- • ½ tsp ground turmeric
- • 2 tbsp desiccated coconut
- • 1 small piece coccum
- • Salt to taste
- • 1 sprig of curry leaves
- • Oil
- Slice ivy gourd into desired size and keep aside.
- Heat oil in a pan. Splutter mustard seeds, and add shallots, garlic, curry leaves, and green chilly, and fry them for a while. Throw in coconut, ground turmeric, dried shrimp, coccum, salt and finally, ivy gourd. Mix well.
- Cook, covered, and don’t forget to give it a stir occasionally. Ivy gourd and shrimp stir fry will be ready within 10 – 15 minutes.
This is a “curry in a hurry” – perfect for weeknight meals and goes well with plain rice or any Indian bread.
I think replacing potatoes with frozen green peas is a great variation to this recipe. But remember to add them at the end stage of the cooking process. Any other ideas? Please let me know….
Mexican food is very similar to the traditional Indian cuisine- hot and spicy with robust flavors. But this recipe of avocado salsa does not fit into that category; it is just a simple dish that’s a perfect accompaniment to any Mexican food. Having said that, you can always add chopped chilli – it’s up to …
Kerala fish fry recipe that is literally hot and spicy. Vinegar used in this recipe makes a pleasant tangy addition to this simple dish that can be easily prepared at home.
Fish fry was something I always ate growing up in Kerala, the southern state of India. In Kerala, fish is staple food, and is eaten more often than chicken or meat.
This recipe is very classic and pairs really well with rice. Although it’s very spicy, you could adjust the heat level depending on your taste.
This fish fry recipe is easy to make, super tasty, and I’m sure you’ll love it.
- 250g fish cut into small pieces
- 1 small shallot, minced
- 1 tsp ginger paste
- 2 tbsp vinegar
- ½ tsp ground turmeric
- 2 tsp chilly powder
- Salt to taste
- Oil for frying
- Onions and tomatoes thinly sliced to garnish (optional)
- In a small bowl, combine minced shallots, ginger paste, vinegar, ground turmeric, chilly powder, and salt. Coat the fish pieces with the marinade. Place it in the refrigerator, and marinate for about two hours.
- Heat oil in a pan and shallow fry fish without overcrowding the pan. Garnish with sliced onions and tomatoes if desired. Serve immediately.
Although this gluten free banana fritter recipe is a bit tricky to master, it’ll be well worth the effort. Serve this wonderful treat as a warm snack on a cold winter’s day, or allow it to cool and offer it with vanilla ice …
Although mushroom pepper fry sounds very Chinese, this particular dish is flavored with loads of Indian spices….
Green beans stir fried in oil with ground turmeric and garlic….