Amshey Godshey Moghem Curry (Sweet & Sour Yellow Cucumber Curry)

INGREDIENTS

1 kg Moghem (Yellow Cucumber)



3 tbsp sugar
1 1/2 tsp salt
6 big flakes of garlic finely chopped
5 tbsp oil

Masala for grinding

3 flakes of garlic
4 Kashmiri chillies
1/4 tsp black peppercorns
1/4 tsp turmeric powder
1 tsp cumin seeds
1 big onion chopped
1 big lemon sized tamarind

Grind the above ingredients in a grinder to a smooth paste with 2 cups of water.



Wash the grinder with another 2 cups of water and keep it aside.

Wash the Moghem, cut and remove the seeds.



Cut them into 2 inch squares and put 3-4 gashes as shown below.



In a deep pot add the ground masala water, with 1/2 tsp salt, 1 small sliced onion and the cut moghem peices. Boil it for 10 minutes on medium flame.

Now add the ground masala and let the moghem cook for another 10 minutes.



Add sugar, salt (adjust salt & sugar as per your taste)

Once the moghem is tender put off the flame.

In a small frying pan take 5 tbsp oil, heat it. Add the 6 big flakes of garlic finely chopped and fry it till golden brown.




Temper the curry with garlic infused oil.


Serve with plain rice and fried fish. I didn't have any fish so I made dry prawns chutney to go with it.



Recipe for chutney follows..

Enjoy. Do try and let me know if you enjoyed this yummy sweet & sour curry.

Mai's Special - Pathradey Curry with Mutton (Manglorean Delicacy)

Just can't stop remembering my loving grandmother (Mary Mai) who use to make these yummy treats for us while we were little. She always planned what she would cook for tomorrows Breakfast, Lunch, Evening snack & Dinner. Her menu would never repeat. She would never get tired and loved cooking for everyone. She always loved to share whatever she cooked specially with the neighbours. She could never eat without giving little for them to taste. Neighbours were very lucky I must say.

I have tried making this Pathradey first time and it has come out so yummy.

I'm dedicating this Yummy Pathradey dish to my darling Mai. I was feeling extremely happy that the steamed pathradeys were looking the same like Mai use to make it. Off course she would steam them in banana leaves and I steamed it in foil (modern technology). I love you MAI and would like to thank you for all the trouble and pains you took to give us the best and take good care of us. I always keep remembering you while I cook and I know for sure you have blessed me and passed on that magical cooking touch. You will always remain in my heart forever.



The aroma is awesome and I just cant wait to hog.

Ingredients :

1 kg Mutton (Wash, boil it with 1 cup of water with 1 tsp salt till tender) (optional)

For the Pathradey :

2 cups boiled rice
2 cups raw rice 1 cup urad dal 15 Colacasia leaves (Arvi leaves)Make sure to wear gloves or your hands will be itchy)





1 tsp turmeric powder 4 red dry chillies small ball of tamarind
2 tsp salt

Soak the rice & dal for 3-4 hours (overnight is better) .

Grind dal , rice, chillies, turmeric powder, tamarind & salt to a nice thick paste.

Wash & pat dry the leaves. Remove the stems and chop the leaves finely.


Mix it with rice paste.



Put little mixture in the foil and steam it for 1 hour in a steamer with water on slow flame.





Repeat and steam till you finish all the mixture.



Now cut it in small square pcs. Keep it aside.



For the Curry :

Masala for grinding :

8 Kashmiri chillies
2 tsp coriander seeds
1/2 tsp black pepper
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp mustard seeds
4 garlic flakes ( Chopped) Big marble size tamarind
4 cloves 1” pc of cinnamon stick 8 tsp desiccated coconut
2 big onion (Sliced)

Roast in a dry pan cumin seeds, coriander seeds, kashmiri chillies, black pepper, cinnamon, cloves on very slow flame ( Do not burn or your curry will become bitter).

Also roast the sliced onions , garlic & dessicated coconut.

Grind the above roasted ingredients along with tamarind to a smooth fine paste with 1 cup of water, add more water if you need.


For Coconut Milk : 1 ½ cup of luke warm water + add 10 tsp coconut milk powder). Mix it well till there are no lumps.

Process to make the Curry :


Take a deep pot add the ground masala, add the masala water around ½ cup), mutton with it stock (if using), add salt to taste.

If the gravy is thick add 1 more cup of water and let it boil for 5 minutes.



Check the salt. The gravy has to be thin so if you need add another 1/2 cup of water.

The pathradey will soak all the curry and it will thicken. So do not worry if the curry is thin.

Now add the steamed pathradey in the gravy and let it simmer on slow fire for another 10 minutes.



<
Now add the coconut milk, stir. Put off the flame.

For Tempering :
Take 5 Tbsp of oil in a frying fan, add 1 thinly sliced onion. Brown the onion.



Temper the gravy with this browned onion.



Serve steaming hot yummy Pathradey.

Spinach Dill & Potatoes Vegetable

2 bunches of Spinach (pick, clean, wash & drain)


1 small bunch dill chopped finely (optional)


8-10 baby potatoes with skin washed & pat dry


2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped


1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.


Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.



Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Stuffed Baby Aubergines (Bharwan Masala Baingan)

250 gms Baby Aubergines


1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp tumeric powdeer
1/4 tsp red chilli powder
1/4 tsp chaat masala
1 tsp sugar
2 tbsp oil
1/4 tsp salt

Mix together all the dry spices, salt & sugar.



Make cross slits half way on the sides.

Stuff the slits with the spice mixture.



Heat the oil in a non stick pan. Add the stuffed aubergines.



Cover and cook on very low heat for 15 minutes, stirring every 5 minutes.

Enjoy with rotis

Vermicelli Rice

2 cups Country Basmati Rice
1 cup of vermicelli

2 Veg. Maggi Cubes
5-6 pods of cardamom
4 cups of water
6 tbsp Oil

Wash the rice 5-6 times . Soak it in Luke warm water for 1 hour.

In a big pot pour oil. Once hot add the vermicelli & fry till light brown.

Now add water, cubes , cardamom. Let the water boil.

Now add the rice, stir.



Cover the pot with a foil to seal it. Then put the lid on.

Let the rice cook on extremely slow flame for 15 minutes till it’s nice and fluffy.

Thai Style Vegetable Curry

100 gms Baby Thai Brinjal halved
100 gms Purple Yam cut into square pcs.
2 big onions cut into big chunk size
150 gms Mushrooms
2 carrots Cut into thick long strips























For Grinding

10 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
1 small ball of tamarind
4 tbsp dessicated coconut
2 " pc of galangal (thai ginger)
10 Kaffir lime leaves
2 tbsp chopped lemon grass
3 cloves of garlic
4 dry red chillies
4 thai bird chillies

Grind the above to a smooth paste.

few kaffir lime leaves
1 tsp of lemon grass chopped
2 thai bird chillies slit
1" galangal pc chopped
2 tbsp oil
4 tbsp Coconut Milk Powder
1 big lemon (squeeze out the juice)

In a pot heat the oil. Add the galangal, then add the lime leaves, chillies & lemon grass.

Add the ground paste, add water & Salt. Let it boil. First only add the yam, let it cook for 10 minutes with the lid covered. Add the baby brinjal let it cook for another 5 minutes till the brinjal is tender. Now add the babycorn, mushroom & onions. Let it cook for another 2 minutes. Adjust the thickness of the gravy and check the salt. Add lemon juice. Put off the flame. Add the snowpeas in the end to retain its crunchiness.

Take 1/4 cup of luke warm water. add the coconut milk powder. mix well then thick thick milk to the gravy.

Enjoy the creamy, spicy, lemony Thai aromatic curry with plain boiled rice.

Suran & Dal Curry (Elephants foot with lentil curry)

I love this vegetable but I make it rarely as cleaning this vegetable is a big task. You cannot use bare hands to clean or cut as your hands or any part of the skin touches, It will give you a itchy feeling and then the whole body will start scratching. I hate this itchy part. I use gloves but still that itchy feeling is still behind my mind. Somehow I can still sense itchy feeling.

Please do take care but If by any chance your hands or body gets scratchy rub your hands for 2-3 minutes with a small ball of tamarind and you will see the itchiness gone. Then wash your hands with warm water and handwash.

600 gms of Suran (Elephants foot) (Remove the skin & cut into small cubes)



3/4 cup Masoor Dal (pink lentil)
1/2 onion sliced
1 1/2 tsp salt
1/2 tsp turmeric powder
3 tbsp oil
8 flakes of garlic roughly chopped
few sprigs of curry leaves

Masala for grinding

5 dry red chillies
6 black peppercorns
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp coriander seeds
1 med. size ball of tamarind
4 tsp dessicated coconut
2 tsp of coconut milk powder
2 flakes of garlic
1/2 med. onion chopped

Grind the above to a smooth paste with water and keep it aside.

In a pressure cooker add the washed dal, sliced onion, salt, turmeric, Cubed Suran with 3 cups of water on slow flame.



Put off the flame after 1 whistle. Do not open for another 10 minutes.

Now add the ground smooth masala paste in the pressure cooker (cooked mixture of suran & dal). Add 2 cups of water and let it boil for 3-4 minutes. Check if the suran is cooked and also adjust the salt.

Take a small frying pan, add 3 tbsp oil, once hot ad the chopped garlic and fry till brown, add the curry leaves. Now temper the curry with this fragrant oil.



Enjoy with papad, lemon pickle & plain rice. Simple & delicious comforting food.

Garlic & Dill Baby Potatoes

1/2 Kg Baby Potatoes
3 Tbsp Dill Finely Chopped
8 Garlic Cloves finely chopped
3 Tbsp Butter
1/2 tsp salt + pinch of salt
1/4 tsp pepper powder

Boil the potatoes with water and salt till tender.

Cut the boiled potatoes into half.

Heat a pan on slow flame. add the butter do not let it brown.

Add the chopped garlic fry until golden brown.

Add the halved potatoes & toss it well. Add pinch of salt & pepper.

Sprinkle the dill over the potatoes & stir until potatoes are well coated with garlic & dill.

Serve it as an appetizer.

Dry Gobhi (Cauliflower) Manchurian

300 gms Cauliflower florets

(Soak it in water with 1 tsp salt for 5 min, then strain the water and leave the florets in a strainer for another 15 min.)

For the Batter

5 tbsp all purpose flour
4 tbsp corn flour
1/2 tsp black pepper powder
1/2 tsp salt
13 tbsp water

Mix all the above to a smooth paste.

Take each floret dip it in the batter and deep fry till light golden brown. Keep it aside.



For the sauce

1 med. onion chopped finely
2 green chillies chopped finely
5-6 cloves garlic chopped finely
1 " ginger chopped finely
3 tbsp tomato ketchup
1 tbsp hot sauce
3 tbsp Soy Sauce
1/2 tsp black pepper powder
4 tbsp water
2 tbsp finely chopped spring onions
3 tbsp oil

In a pan heat the oil. add onion, once it is translucent add the ginger garlic & chillies fry for a minute.

Add the ketchup, hot sauce, soy sauce, pepper powder and let it all mix well for a minute. Add the water and let it cook for another minute.



Add the fried cauliflower into the sauce and mix it till all the sauce is well coated to the Manchurian. Put of the flame.



Garnish it with spring onions. Serve it as an appetizer. ENJOY...