Monday, October 18, 2010

Pumpkin Curry (Mathanga Erisserie)

Pumpkin curry is usually made once a year at home as part of our traditional onam lunch. SO I was excited to try this curry, and was very happy when our friends enjoyed it. It is very simple, and easy to follow. I got this recipe from

Here is the recipe:


  1. Pumpkin (Mathanga) - 500 gm, diced
  2. Red Chori (Vanpayar) - 1.5 cups, cooked
  3. Green Chillies - 3-4, slit sideways
  4. Grated coconut - 1 cup
  5. Garlic- 4 cloves
  6. Cumin seeds - 1/2 tspn
  7. Chilli powder - 1/2 tspn
  8. Turmeric powder - 1/4 tspn
  9. Dry red Chillies - 4
  10. Mustard seeds - 1/4 tspn
  11. Curry leaves - 7-8
  12. Oil - 2tbpsn
  13. Salt- to taste
  1. Place the pumpkin cubes in a vessel, green chillies, chilli and turmeric powder, salt, along with enough water to cook it.
  2. Meanwhile, grind 1/4 cup of the grated coconut, garlic, and cumin seeds together, and keep aside.
  3. Add the ground coconut paste, cooked red chori to the now ready pumpkin.
  4. In another vessel heat oil, add the mustard seeds. After it splutters, add the red chillies, remaining grated coconut, and the curry leaves. Roast the coconut mixture till it is brown as shown in the picture

5. Add this mixture to the pumpkin, and mix well. Add salt to taste.

Thursday, August 12, 2010

Rajma Curry

I always shied away from making dal curry because it never turned out to be good enough to be a stand alone dish. But this one is different, I can totally enjoy this curry along with some chapathis. This recipe was inspired from with a few modifications.

Here is the recipe

  1. Red Kidney Beans (rajmah dal) - 1 pound, clean , wash, and soak overnight (6hrs)
  2. Ghee - 2 tbsp
  3. Oil - 4 tbspn
  4. Ginger-garlic paste - 1 tbspn
  5. Whole Red chilly - 2
  6. Tomatoes - 2 big, diced
  7. Onion - 1 big, chopped
  8. Coriander powder - 2 tspn
  9. Garam masala - 1 tbspn
  10. Milk - 1/4 cup
Pressure cook the dal with the whole red chillies, and half of the ginger garlic paste. After 3 whistle, turn the flame off, and remove it from the flame and let it stand for 20mins or till the pressure drops. After that, mash the dal a little.

Heat oil in a pan, then add the onions. Once it is light brown, add the ghee, remaining ginger-garlic paste, tomatoes, coriander and garam masala. Let it cook for 15mins. Then add this masala mix to the mashed dal. Add milk and mix. Let it simmer for 10-15mins.

Saturday, July 31, 2010

Kerala style Fish curry

I love this dish since it is very easy to cook, and it tastes great!


  1. Catfish, 2kg, cut and cleaned
  2. Ginger, 150gms, minced
  3. Garlic, 6 cloves, minced
  4. Green chillies, 3, minced
  5. Shallots, 4, minced
  6. Cocum, 5 pieces
  7. Curry leavs, 5-6 leaves
  8. Eastern fish masala, 5tbspn
  9. Coriander powder, 2 tbsp
  10. Kashmir Chilli powder, 1tsp or depending on how spicy you want it
  11. Oil, 4 tbsp


  1. Heat some oil in a pan, (you can sputter some mustard seeds at this point, but I did not use any), then add the garlic, ginger, chilli, cocum, curry leaves to the oil. Stir and let it cook.
  2. Take some warm water in a bowl, and add the fish masala, coriander powder, and the kashmiri chilly powder and mix together.
  3. Once the garlic mixture in the pan is lightly brown, add the masala mix to it.
  4. Increase the heat, and let it boil.
  5. Once it starts boiling, add the fish pieces. Make sure all the fish pieces are immersed in the curry. Cover and allow to simmer, 10-15minutes.
You will notice that the curry becomes more flavorful the next day.

Tuesday, July 27, 2010

Hawaiian Ginger-Chicken Stew

I wanted to try something different, and the name Hawaiian Ginger-Chicken sounded intriguing and I decided to try it out. I followed the recipe given at I might have used a few of the ingredients more generously than what is given in the original recipe.

I shopped for most of the items at Whole foods. But you should be able to get them from other stores as well.

It came out pretty good. I had this along with Basmathi brown rice.

Here is the recipe:

  1. 1 tablespoon sesame oil, or canola oil (I used olive oil)
  2. 1 pound chicken tenders, cut into 1-inch pieces
  3. 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
  4. 4 cloves garlic, thinly sliced ( I used 6 cloves)
  5. 1/2 cup dry sherry ( I used cooking sherry)
  6. 1 14-ounce can reduced-sodium chicken broth
  7. 1 1/2 cups water
  8. 2 tablespoons reduced-sodium soy sauce
  9. 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
  10. 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens ( I used 2 bunches of fresh mustard greens)
  1. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until it is no longer pink. Transfer to a plate with tongs.
  2. Add ginger and garlic to the pot and cook until light brown and fragrant. Add sherry and cook until mostly evaporated, scraping up any browned bits.
  3. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens and cook until the greens are tender. Return the chicken to the pot and cook until heated through.