Thakkali (Tomato) Curry - Kerala Style.

This is simple tomato curry cooked in Kerala style.I have used raw and ripe tomato.Raw tomato brings perfect sourness and together it makes curry more appealing and tasty.

Ingredients:-

• 1 large size ripe Tomato - cut in big chunks
• 1 large size raw Tomato - cut in big chunks
  
• 1 medium size onion cut in thin long length.
• 1 Tb.spoon cooking oil
• 1/2 T.spoon mustard seeds
• 2-3 whole dry red chillies.
• 1/4 T.spoon turmeric powder.
• 1 Tb.spoon corriander seeds.(make fine powder)
• 1 T.spoon Cumin.(make fine powder)
• 1 T.spoon red chilli powder.
• 2 cups grated fresh coconut(half medium size coconut) grind to fine paste.(Adjust water as per your need-Keep it thick...don't make too watery)
• 2 strands - Curry leaf.
  
• 1/2 cup chopped fresh cilantro.
  

Method Of Cooking:-

1) Heat 1 Tb.spoon cooking oil in pot.

2) Add 1/2 Tspoon mustard seeds. As they start to splutter wait for 15 seconds. Then add whole dry red chillies. Saute for 30 seconds.

3) Add cut onions.Saute for 2 minutes on medium flame.

4) Add cut tomatoes and one strand of curry leaf and salt. Mix well and cook for another 4-5 minutes on medium high flame. Keep stirring.

5)Add 1/4 Tspoon turmeric powder, powdered corriander and cumin, red chilli powder.

6) Add finely ground coconut paste.Stir all and let it cook for another 2-3 minutes. Add remaining strand of curry leaf. Garnish with cilantro and enjoy this Tomato curry with Rice or Roti.

Captured Cooking stages.....

Happy Vishu................

Let this be a delightful year, filled with Happiness,Prosperity & Good Health.

On the Vishu Day enjoyed this dinner.

• Rice and Olan (Winter melon and black eyed peas cooked in coconut gravy and yogurt)
• Green beans Thoran.
• Cabbage Thoran.
• Plantain & Tapioca subzi.
• Payasam made with Moong Dal & Barley.

Rajma & Aloo - Masaledaar Curry.

Kidney beans are one of my favorite beans. I like its bold red color and rich taste.One can make quick spicy Rajma curry with canned kidney beans.This is very simple recipe. Making quick spice blend from scratch makes this curry more zesty.

Ingredients:-

1. One large onion - finely chopped.
2. 5 Garlic cloves - finely minced.
3. 1 inch piece of ginger - finely minced.
4. 1 Tbspoon cooking oil.
   
5. 2 Medium size tomato - chopped in big chunks.
6. Half cup chopped fresh cilantro.
7. 1 Can of Kidney beans - thoroughly rinse beans under water.
8. 1 Teaspoon red chilli powder.
9. 1 medium sized Potato (4 inch long) - Cut in cubes and boil in microwave for 5 minutes in salted water

Spice Blend:-

1. 6 cloves
2. One bay leaf - (3 inch long)
3. 1 tspoon -shahajeera
4. Half inch piece of cinnamon
5. 1 tspoon - corriander seeds
   

Make fine powder of above spices. ( No need to pre-roast)

Method of preparation :-

1. Take thick gauge pot. Heat 2 Tbspoon oil. Add chopped onions and saute for 3-4 minutes on high heat.
2. Add minced ginger and garlic and stir for one minute. Reduce flames to medium.
   
3. Add chopped tomatoes . Mix and saute for 2 minutes . Add little salt.
   
4. Add ground spice powder, red chilli powder, rinsed kidney beans. Mix all and fry for one minute.
   
5. Add 1 cup water. Let it cook for 2-3 minutes.
6. Add boiled potatoes and little fresh chopped cilantro. Add little more salt. Mix all well.
7. Let it cook for 7-8 minutes. In the mean time crush 4-5 pieces of potato in pan.( Hold piece of potato between spoon and pot edge and press) This will thicken the gravy.
8. Add little more fresh chopped cilantro and shut off gas. Cover with lid and let it stay for some time before serving.
   

Enjoy with roti or rice.

Weekend Dinner - Extra special or Simple Menu.

I look forward to cook something special on the weekends because of more relaxed mood, more time in hand and triggered cravings.

This dinner I cooked on Friday night.

• Roti.
• King mackerel fry.
• Baigan bharta.
• King mackerel curry.
• Yellow pepper subzi with paneer.
• Sheera with some twist -(addition of fresh coconut and poppy seeds)

Kala Masala - Chicken curry.

This chicken curry is cooked with Kala Masala made from scratch. Spices Proportions that I took worked well to create extra aromatic Kala Masala Blend. Addition of Kabab Chini enhances aroma.


Spices For Kala Masala :-

1. 2 Tablespoon Fennel seeds
2. 15 cloves
3. 4 Kabab chini
4. 1 Tablespoon Shahajeera
5. 2 Bay leaf ( 3 inch long)
6. 2 Tablespoon Poppy Seeds
7. 25-30 whole black pepper
8. 3 Cardamom
9. 1 inch stick of cinnamon

Mix all above spices and gently fry them on medium heat for 6 minutes. Stir continuously as you fry them. Make fine powder.

Ingredients :-

1. 2 pound cleaned and cut chicken - Marinated with salt.
2. 2 Medium sized onions - chopped.
3. 2 medium size diced Tomatoes.
4. 3 Tb.spoon cooking oil.
5. 2 inch piece of ginger - minced.
6. 10 cloves of garlic - minced.
7. 1 Cup - finely chopped cilantro.
8. 1 Tb.spoon red chilli powder.
   

Method of Preparing Curry :-

1. Heat 3 Tb.spoon oil in heavy bottom pot. Add chopped onions. Fry them for 5-6 minutes on high heat.
2. Add minced ginger and garlic and fry for 1 minute.
3. Add powdered Kala Masala and stir well with onions.
4. Reduce flame to medium low and let it stay for 2-3 minutes.
5. Add 1 diced tomato and fry for a minute.
6. Add 1 tb.spoon red chilli powder and little salt just enough for Gravy.
7. Now add marinated chicken and mix well with Gravy base. Stir it well on high heat for 2-3 minutes.
8. Add 1 cup water and reduce flames to medium .Keep lid on pot and let it cook for 8 minutes.
9. Open the lid and add 1 more cup water. Increase heat to high and let it cook for another 8 minutes.Do not close lid at this stage and keep stirring at intervals.
10. Reduce flames to medium low and add another diced tomato and little chopped cilantro. Close lid and let it cook for another 12 minutes.
11. Shutoff the gas and let chicken curry cool down.
12. Add fresh chopped cilantro and enjoy curry with rice or roti.

Kala Masala