Culinary Skills, Kills, and Thrills

April 27, 2010

Celery : Curry Style!

Filed under: Uncategorized — 2BigChefs @ 8:53 pm

OK, so this recipe came by as a total need of the hour. I got a packet of celery sticks to munch on (because last week I had an overdose of all the vitamin A from carrot sticks!!).  Let me tell you this — I find celery sticks obnoxious! 😐 It needs to be cooked and that is the way how God meant it to be eaten. 🙂

Here  is what I made of it:

Chop celery sticks into neat little cubes. Chop onions, ginger, garlic, and half a tomato. Heat the pan with a drop of oil. Splutter some jeera and add two bay leaves to this. Sauté onions, ginger, and garlic. Now, add a pinch of turmeric and chilly powder. Cook celery and the diced tomatoes in this mixture. Cook it close lid and on slow simmering flame. Add a pinch of garam masala just to spice things up. Add salt to taste. Do NOT add water since the celery will give off a lot of that. Cook until you deem it fit to eat. 😛

This is what my dish looked like when done:

Enjoy this subzi with hot-hot rotis 🙂

-OddChef

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April 10, 2010

Meen Peera

Filed under: Uncategorized — 2BigChefs @ 1:21 pm

As a child, this was OddChef’s favorite form of fish preparation. Mummy would make it with some fish that can’t be remembered right now.  Anyway, here is OddChef’s version of Kerala style meen peera.

Ingredients

Some cleaned and diced fish of your choice
Coconut grated or desicated
Kova or Kodam puli… it is also called bell tamarind
Chopped shallots or onions
Chopped ginger, garlic, green chillies
Turmeric and salt to taste

Preparation

Soak the tamarind pieces in hot water. In a skillet, heat some oil and splutter some mustard seeds and curry leaves.  Saute onions, ginger, garlic, and green chillies. Now, to this, add the coconut powder and tamarind pieces (not the water). Add fish to this mixture and turmeric and salt. Add some water, and cook in a low flame. When the fish is done, cook on a high flame and get rid of excess water. This dish is supposed to be dry.

Serve hot as a side dish along with rice and other curries of your choice.

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