Shrimp Thokku

I know that I haven't blogged in a long time and you can say that yeah I haven't made time for the same too. A bit guilty but am gonna try and work towards getting back on track with the same all over again. Have missed doing the writing part and trying out new things. So am starting today with a dish that my friend told me a couple of days back and I thought that this might be the best time to start it all over again. And so here I am, and am happy to be back.

Shrimp Thokku as my friend Nisha calls it, was so yumm that I couldn't stop munching on it and was overbefore I could even take a picture of it, next time will surely take a pic and add it...And so here goes the easy recipe.Nisha's dishes are always so delicious and I just love her recipes.

Ingredients:-
Big Red Onion - 1 minced
Ripe Tomato - 2 crushed
Garam Masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1.5tsp
Turmeric powder - 1tsp
Salt to taste
Curry leaves - you should have it
Cilantro - also garnish
Cooking oil - 2 tbsp
Coconut oil - 1 tsp
Shrimp - 1 lb
Mustard seeds - 1/4 tsp

Method:-
In a non-stick kadai heat the cooking oil and when hot add the mustard seeds and curry leaves.
Once it splutters add the minced onions and cook until pink and then add all the masala powders and fry for a few seconds on medium to low heat.
Now add the crushed tomatoes and a 1/4 cup of water and let it cook till the raw smell goes.
Once the masala is ready add the clean shrimp (make sure it is room temperature) and stir well and maintain the heat to medium
Add salt and stir it well. Do not cover the vessel.
As it is cooking, in a small skillet heat the coconut oil and when hot add curry leaves and fry it for about 5 -10 seconds and remove the skillet from the stove and keep it aside
Once the shrimp is almost done add the fried curry leaves andturn the heat to high and keep mixing. Basically the masala should become a bit dry and switch it off and add the cilantro.
I did not add the cilantro as I loved the aroma of the coconut oil in it....
Serve it with hot rice and dhal or rasam..ThanQ Nisha for this easy recipe.

My Dearest's Birthday

Last week was my husband's birthday and it was fun making a few new dishes for him. He loved all the dishes. Over the weekend we went to our friend's place for lunch and we cut a birthday cake for him. On his birthday I did run in the morning to pick up his birthday gift and all the ingredients for dinner.

All the recipes that I tried were all first time attempts and they did turn out to be good.

Appetizers:-

Made three appetizers and the recipe for the first two are from Sig's LiveToEat blog. She has quite a lot of good recipes.

 

Spicy Pan Seared Scallops and I did marinate for a few hours and it was cooked perfectly too.

Spicy Pop Corn Chicken was also nice, needed a little more spice.

Grilled Shrimp:

I had around half a pound of fresh florida shrimp and I couldn't resist, so I marinated them in:-

Worcestershire Sauce

Paprika

Hot sauce - a few drops

Salt

Pepper

Lemon Juice

Covered and kept it in the fridge for a few hours. In a non stick skillet, a few drops of oil and when hot add the shrimp and cook for until opaque and fully cooked. Do not over cook it as it will become rough. I served it with the Chimmichuri sauce and it was good.

Entree:

Saffron Rice 

 

Curried Leg of Lamb

Both the above recipes are also from Sig's blog. She had made the saffron rice in the microwave but I made it in the rice cooker and I added a few fried cashewnuts too. The Lamb curry needed a little more heat, overall both these were a big hit with Vivek.

Dessert:

Made Hand Rolled Chocolate Truffles, and I took them on Sunday for our lunch with friends. The recipe was from FoodNetwork. It was a little on the strong side for us, maybe I will use less rum and less sugar next time.

Chili Chocolate Covered Strawberries, also from FoodNetwork. It needs more chili powder other than it was really nice.

Mousse au Chocolat from Tasty Treats by JZ. This was Vivek's favorite dessert. I would prefer to use semi-sweet chocolate along with the bitter sweet chocolates. I served it with white and semisweet chocolate shavings. This is the only dish that I didn't get a picture of. Next time I will surely take one and post it.

FIsh Cutlet

Mom used to make this in Chennai and when I had my friend Nisha over here, I made it. My mom would try out new dishes and she is really good too, I do miss her food. I am waiting for her to come next month and ask her to make some of her best dishes which I wanna learn and ofcourse share it with you guys. For a first attempt it was really yumm and dad said its perfect just like mom's, oohh what a relief. Its very easy to make and you can prepare and keep it 2 to 4 days earlier and only thing you will have to do is fry it before serving it.. So here it goes.

You will need :-
Tilapia - 1 lb (or any fish make sure there is no skin or bones in it)
Turmeric powder - 1/4 tsp
Pepper powder - as per spice required
Onion - 1 big - chopped very fine
Green chilies - 4 chopped very fine
Ginger - chopped fine
Bread crumbs - as required
Eggs - 2 (only whites)
Method:-
1. Cut the fish into small pieces and place them in a non-stick kadai and add turmeric powder, salt and a little pepper powder with a little water. And let it cook completely. Make sure it is cooked fully and the water has to dry completely.
2. Let it cool a little and then smash it with a fork or hand and make sure there are no lumps.
3. Now mix it with the onions, green chilies, pepper powder, ginger and mix it really well.
4. Let is set for 10 -15 mins
5. In the meantime break the eggs and remove the whites and keep it separately in a wide bowl so that you can put your hand in easily and put some bread crumbs in another plate and keep it next to it.
6. Make small balls of size and shape of choice.Dip first it in the egg white and then roll it in the bread crumbs and keep it aside.Make sure the crumbs cover it fully.
7. Fry it just before serving and serve it hot with ketchup or sauce.

P.S.:-
1.) If you are gonna take it from the refrigirator , remember to bring it room temperature before
frying.
2.) If you dont like to bite ginger, peel it, put it in the freezer for 30mins then grate it and mix it, that way you wont even know its there.
3.)If you make it and keep it in the freezer it will stay for 2-3 weeks.

Salmon Salad

Salmon is one of my favorites and I normally fry fish or make curry with it. But this time I decided to bake it in the oven and Vivek loved it. This is how its done...

You will need -
Salmon - without the skin 1 lb
Ginger garlic paste - 1 tbsp
Garam Masala - 1/2 tsp
Pepper powder - 1 tsp
Paprika - 1 tsp
Cumin powder - 1/2 tsp
White vinegar - 1 tsp
Zest of 1 lemon - 1/4 tsp
any grill seasoning - 1/2 tsp
Red pepper flakes - 1/2 tsp
Salt to taste
Cooking spray

Bell Pepper Salsa:-
Yellow/orange bell pepper - 1 seeded and chopped fine
Red bell pepper - 1 seeded and chopped fine
Jalepeno - chopped fine 1 tsp
Lime - juice of one
cilantro - handful chopped fine
Salt to taste

Mix all the above together, cover and leave it in the fridge for an hour or two.

Method:-
Mix all the ingredients except for the cooking spray and the salmon.
Rub the mix on to the salmon fillet on both sides and place it in a aluminium foil and pour the balance marinade into it.
Put it in the fridge for 4 -6 hrs.
Before baking it keep the marinated fish out so that it comes to room temperature.
Now preheat the oven to 350 degrees and place the fish with the foil into the oven for about 30 minutes or until well done
Heat a non-stick skillet, spray the cooking spray, add the baked salmon and just dry fry it for a minute or two on each side.
Serve it with any salad or salsa of choice.
I shredded it up and mixed it with bell pepper salsa.
You can eat it with anything that you like, it can also be made with tilapia or any other fish of your choice.





I am sending this to Sangeeth's calcium rich

Grill it up!

Last week, I bought tilapia and wanted to do something that I have never done before. Thats right, Grill it!. So I decided to marinate it for as long as I can and I ended up with letting it marinate for almost 36 hours in the fridge. Served it up with crunchy and cold lettuce with ranch and a side of grilled mushrooms and bell peppers. A sumptuous dinner on the patio! For the seasoning I mixed Indian flavor along with american steak seasoning.
It is better to grill food than to fry them, as this is a healthier way to enjoy it too....

Require:-
Tilapia - 1 lb
Chili powder - 1 tsp
Salt to taste
White vinegar - enouch to mix all ingredients into a thin paste.
Steak seasoning - 2 tsps
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Cajun spice - 1/2 tsp

Method:-
Mix all ingredients except for the fish into a thin paste and then rub it well on the fish. Cover it and marinate it as long as you can.
Since we are using vinegar there is no need for it marinate overnight, 3 to 4 hours is more than enough.
Before grilling it, remove the fish and let it get to room temperature. This way you will retain the texture and moisture of the fish.
Make sure your grill pan is hot, spray cooking oil, then place the fish one by one.
Do not disturb the fish too often otherwise it will break. Turn it after 4 to 5 minutes and once fully done place it on to a plate.

For serving :- Serve it over a plate of shredded lettuce or salad of choice with a piece of lemon and ranch.

For Stir Fry Vegetables:-
Mushrooms - 1 cup
Bell peppers - a mix of yellow, red, orange all cut lengthwise - 1 cup (totally)
Onions - 1 medium cut lengthwise
Scallions - 2 nos cut into inch size pieces
Salt to taste
Pepper - 1/2 tsp
Worcestershire sauce - a few drops
Soy sauce - a few drops
Garlic - 1 clove minced
Steak seasoning - 1/4 tsp (optional0

Method:-

In a kadai pour a little oil and when hot add the minced garlic. Once fried add the sliced onions.
Once it turns pink add the mushrooms and fry it for a while.
When half done add the pepper powder, steak seasoning, soy sauce and worcestershire sauce and stir it well.
Now add the bell peppers and salt. Stir it well and remove it once the mushrooms are well done and the bell peppers are cooked. Do not over cook otherwise the bell peppers will lose its crunchiness. I added the steak seasoning to it, so that it will seem more like a part of the meal.

Now plate the salad, a piece of grilled fish , ranch and a piece of lemon and a warm side of stir fried vegetables.
You can also serve the fish with mango salsa instead of stir fry veges.

I am sending this for the Monthly Grill It event by Sig of LiveToEat.

Shrimp Masala

My mom used to make this shrimp masala and i used to love it and the recipe is also very simple. Most of the time i would ask her to make this dish with dhal rice. The taste used to be so wonderful and i still remember the aroma and the flavor.
Thanks mom you were the best!

Requirement:-
Shallots - chopped a small cup
Ginger - chopped fine - 1 tbsp
Garlic - chopped fine - 1 tbsp
Chili powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Cooking oil
Coconut oil - a few drops (optional for flavor)
Curry leaves - a few
Mustard seeds - 1/4 tsp
Shrimp - peeled, deviened - 1 lb (can use either fresh or frozen)

Method:-

1. In a kadai pour 2 tbsp of oil and when hot add the mustard seeds and when it splutters add the chopped shallots and the curry leaves.
2. When done add the chopped ginger and garlic and let it get cooked completely.
3. Now add the turmeric powder and the chili powder and wait till the aroma arises.
4. Add the shrimp and mix it slowly in the masala and pour very little water and salt and let it cook completely.
5. Optional choice of chopped cilantro can be added to it just before removing it. Remember to remove it once it is cooked.

P.S. - If using precooked dont cook it for a long time otherwise it will become rough and will loose its flavor.

This entry goes to Srivalli's Curry Mela.

Shredded Fish Curry

This fish curry i used to eat at my friend's (bindiya) place since my school days. We have been friends since 5th grade and till date we have been friends. She is a good cook too, she cooks a variety of dishes.
I got the recipe from her yesterday and i had to make it. To my surprise it came out just like how it was done at her place. A very simple and yummy recipe. It can be eaten with rice and it is a wonderful dish. Thanks to my friend i got a lot of yummy dishes to eat. During our college days i used to go to her house regularly and have lunch with her, her parents and all her family members are very loving and adorable.

Ingredients:-
Salmon - 1/2 lb (any fish without the skin and bones) cut into pieces
Onion - 1 medium sliced
Tomato - 3 cut into medium pieces
Ginger garlic paste - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Cilantro - a small bunch chopped
Tamarind - if using paste 1.5tsp
- if soaking tamarind use a lemon size
Curry leaves - a few
Mustard seeds - 1.4 tsp
Fenugreek - 1/4 tsp
Asafoetida - 2 or 3 pinch
Jeera - 1/4 tsp

Method:-

1. In a kadai pour a tbsp of oil and add the onions and pink it.
2. Add the ginger garlic paste and saute for a minute and then add the tomatoes.
3. Once well done use a hand blender or a food processor and pulse it till everything is coarsely minced.
4. In the same kadai pour another tbsp of oil and when hot add the mustard seeds, jeera, curry leaves, fenugreek and the asafoetida.
5. Pour the blended masala and let it boil.
6. Add the chili powder, turmeric powder and the coriander powder.
7. When the raw smell of the masala goes add the tamarind water and salt and bring it to a boil.
8. Put the fish pieces and mix it well and add little water if necessary.
9. Add the cilantro once the fish is well done and mix well.
10. As you keep stiring smash the fish so that it gets crumbled.
11. Let it simmer till the oil separates.
Serve hot.....


This entry is being sent to Srivalli's Curry Mela

Spicy Shrimp Biriyani

I love to eat shrimp and it is one of my favorite seafood. Wanted to eat shrimp but was bored of making side dishes with it all the time and so tried this recipe for lunch today and it tasted a lot like dumm biriyani.My husband was in love with it and my son loved it too It is very easy to make and can be made with vegetables,chicken or mutton or anything of choice. This recipe can be made for a big group of people too.

Ingredients:-
Shrimp - medium size (1 lb)
Onion - 1 big sliced thin
Tomato - 1 sliced thin
Green chilies - 3 chopped fine
Ginger garlic paste - 1 tbsp
Bay leaves - 2 nos
Cinnamon - 1 inch
Cloves - 5 nos
Cardamom - 3 nos
Pepper corns - a few
Fennel seeds - 1/4 tsp
Peas - a small cup
Cilantro - a small bunch
Mint leaves - a handful
Chili powder - 1 tsp
Coriander powder - 1.5 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Ghee 3 tbsp
Cooking oil - 1 tbsp
Basmati rice - 1.5 cups (this quantity will serve 2-3 people)
Tandoori color - a pinch mixed in a tsp of water
Saffron - a few soaked in warm water

Method:-
1. Wash rice and soak for 10mins. In a kadai pour 1tbsp of ghee and when hot add the bay leaves and the soaked rice without the water. Fry for a few minutes and then add a little salt and then cook it with 3 cups of water and keep it aside
2. In a non -stick kadai pour the cooking oil and the balance ghee and when hot add the cinnamon,cloves,cardamom,pepper and when doen add the fennel seeds.
3. Add the chopped greenchilies followed by the sliced onions and let it cook and become pink
4. Now put the tomato, turmeric powder,chili powder and coriander powder and stir it well
5. Coarsely grind the cilantro and mint leaves together.There is no need to add water.
6. Once the raw smell is gone add the peas and the ground cilantro and mint and let it cook
7. When the masala is well done add the shrimp and salt and allow it to cook completely
8. Preheat the oven to 350degrees
9.In an oven safe bowl or deep vessel layer the rice first followed by the masala, then rice again and so on.
10.Remember that the rice has to be the last layer on the top or else the masala will become dry.
11.Pour the tandoori color and the saffron color on top all around, so that the color will settle here and there and not on all the rice.
12.Cover with aluminium foil and place it in the oven fo r10 - 15mins and then remove it and let it rest for a while before mixing it.Better still mix it just before serving.
13.Serve it with raita or any other side dish of choice.
P.S. - if u r using mutton make sure you use a pressure cooker.

Simple & Easy Shrimp Curry

I wanted to try something different for a change so I asked my friend Bindiya, who cooks different dishes all the time. She gave me this easy recipe to prepare shrimp. She said that this can be made with chicken also. The curry was ready in around 20-minutes and the smell was wonderful
I used frozen and pre-cooked shrimp, you can use any kind u want.

Ingredients :-
Onions - chopped or minced
Green chilies - 2 chopped
Tomato - 2 chopped or puree
Cilantro - chopped
Garam Masala - 1/2 tsp
Ginger Garlic paste - 1 tsp
Cumin Seeds - 1/4 tsp
Chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tbsp

Method:-
In a big kadai, pour oil, add the cumin seeds, chopped onions, green chilies and let it cook until in turns pink. Add the garam masala, ginger garlic paste and stir it well and wait till the raw smell goes. Put the tomato and let it get cooked completely. Put the chili powder,turmeric powder and salt and very little water just to cook the gravy. Once the gravy is done add the shrimp and the chopped cilantro. Stir it regularly. Remember to remove it from heat once the shrimp has turned pink and well cooked. Leaving shrimp on the stove for a longer time will make it rubbery in texture.
Serve it with rice or rotis.

I am sending this recipe for Curry Mela by Srivalli of Coooking 4 all Seasons.