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Showing posts from March 13, 2009

Sardine Curry

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Sardine Curry

Ingredients
Serving Size:4

1 big tin sardine
1 large onion thinly sliced
1 tomato thinly sliced
5 garlic cloves finely minced
1/4 cup tamarind juice
1tsp chilly powder
1/2tsp grama masala
1/8tsp turmeric powder
1tsp mustard seeds
1/2tsp cumin seeds
3 curry leaves
2tbsp chopped coriander leaves
salt to taste

Preparation Methods:

Open the tin of sardine using a can opener. Heat a non-stick pan with 2tbsp oil . Once heated splutter curry leaves,mustard seeds and cumin seeds. Then add the sliced onions and fry til the onions turn slightly brown followed by tomato. garlic and all the masala powder. Fry till the raw smells of the spice powder are removed. Finally add the sardine -once the the gravy starts to pour in the tamarind juice. Let the gravy sim for 10 minutes-adjust the level of salt and remove from flame. Garnish with chopped coriander leaves and serve hot.


Can of Sardine normally I use in Singapore but we cannot get this brand here in US

Soya Chunk Potato Masala Fry

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Soya Chunks Potato Masala Fry

Ingredients
Serving Size:4

1 cup soya chunks
1 cup boiled potato cubed
1 large onion sliced thinly
2tbsp ginger garlic paste
1tbs chilly powder
2tbsp coriander powder
1/4tsp turmeric powder
1tsp grama masala
1/2 cup coriander leaves
Salt to taste
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp fennel seeds
curry leaves

Preparation Methods:

Boil a large pot of water with 1tsp of salt and add the soya chunks. Let it cook until they are tender. Once they become tender, the chunks will puff up. Remove and drain the water by squeezing them and keep aside.Heat oil in a pan add mustard seeds,cumin seeds,fennel seeds and curry leaves-once they starts to splutter add onion, and ginger garlic paste and fry til the raw smell and onions become tender. Then add all other powder ingredients. Fry till they blend well and oil separates, next add soya chunks ,salt ,boiled potato and stir well. Cover and cook for 5 minutes. Then taste it, garnish with coriander leaves and remove from flame…

Mushroom Gravy

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Mushroom Gravy

Ingredients
Serving size:4

3 packet button mushrooms halved
1 large onion sliced thinly
1 tomatoes sliced thinly
2tbsp ginger garlic paste
1tbs chilly powder
2tbsp coriander powder
1/4tsp turmeric powder
1tsp grama masala
1/2 cup pudhina, roughly chopped
1/2 cup coriander leaves
Salt to taste
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp fennal seeds
curry leaves


Preparation Methods:
Wet a clean kitchen towel and wipe out the dirt from the mushrooms and cut them into halves- keep aside.Heat oil in a pan add mustard seeds,cumin seeds,fennel seeds and curry leaves-once they starts to splutter add onion, pudhina and ginger garlic paste and fry til the raw smell and onions become tender. Then add tomatoes and all other powder ingredients. Fry till they blend well and oil separates, next add mushrooms ,salt and stir well. Cover and cook for 5 minutes. Then taste it, garnish with coriander leaves and remove from flame.Serve hot with steam rice or even it will taste good eaten with crispy th…

Arabic Shawarma

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Arabic Shawarma
Source from Wikipedia:
Shawarma is a Middle Eastern Arabic style sandwich like wrap with shredded lamb,goat,chicken,turkey .even beef or a mixture of meats and a popular dish across the Middle East as well as worldwide.The common combination used in preparing shawarma is pita bread,hummus and choice of vegetables range from cucumber,cabbage,carrot ect...


As a newly married couples I was staying with my in-laws for few days in Pollachi (Tamil Nadu)before returning to Singapore. We used to visit Coimbatore very often as there only we can find tons of Chinese restaurant and other fast food outlets.As we were driving by Neru Stadium Road we came across this particular resturant selling these taco Bell wraps called Arabic Shawaram. That was the first time I tasted and become my favourite dish whenever I go to Coimbatore.


Shawarma is made by placing strips of meat or marinated chicken on a spit. Animal fat and an onion or tomato are placed at the top of the stack to provide fl…