Ful-cobi ne mutter jo shaak / Cauliflower and Peas curry

Ingredients

1 medium cauliflower; cut in small florets

3/4 cup green peas

1 tbsp oil

4-6 dried curry leaves;  crumbled roughly

1 teaspoon mustard seeds

3 medium  tomatoes;  blanched, peeled and crushed

1 teaspoon tomato purée

2-3 garlic cloves; minced fine

1 inch ginger; grated

2-3 green chillies; minced fine

½ teaspoon turmeric powder

2 teaspoon coriander and cumin powder

salt to taste

2 springs  coriander; finely chopped

1. Heat the oil in a saucepan, add the mustard seeds and curry leaves.  As soon as they splutter; add the tomatoes and tomato puree; stir , turn down the heat and cook for about 5 minutes.

2. Add the garlic, ginger and chilles, mix and cook for a few minutes.

3.  Add the tumeric, coriander and cumin powders, mix, cook for about a minute

4. Add the cauliflower and peas and salt, mix well, cover and cook at low heat for about 15 minutes or until cooked.  The cauliflower should be al dente, firm but cooked.

Garnish with coriander and serve with chapatis

Machi Bhat / Spicy Coconutty Salmon with Rice

Ingredients

STEP 1
1 lb salmon; cut in 2 inch chunks 

Marinade

Juice of 1/2 a lemon
4-5 garlic cloves; minced

2 inch ginger; grated

2-3 green chillies; minced

STEP 2

2 tablespoons oil

whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom

3  medium onion chopped fine

4 small potatoes; peeled and cut into halves

4 large tomatoes; blanched, peeled and liquidised,
1 teaspoon tomato puree

1 tablespoon of fresh grated coconuts (frozen available in most Indian Grocery Stores

1/3 packet of creamed coconut (half cup coconut milk)
1 tbspn yogurt

2 teaspoon coriander and cumin powder

1/2 tspn tumeric

1/4 tspn garam masala

STEP 3
1 1/2 cup rice; washed and soaked for 30 minutes
lots of water


STEP 4
pinch of saffron; soaked in a tablespoon of hot water

1/2 table spoon oil

1 tspn cumin seeds

Step 1: Marinate the salmon in the lemon juice, garlic, ginger and green chilli mince and salt for at least 30 minutes;  set aside.

Step 2. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped onions and fry until golden brown, add the potatoes, fry until the onions are dark brown

 Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the grated coconut and the coconut cream,  simmer for 15 minutes.

 Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

Meanwhile, heat the other half of the oil in a frying pan and fry the fish until slightly brown.  Add the fish add the garam masala, stir carefully and set aside.

Step 3:   Wash the rice and soak in some water for at least 30 minutes. 

Switch on the oven at 150 degrees Centigrade.  Boil the rice in lots of  salted water for 15 minutes, drain.

Layer half the  rice in a pan add the fish sauce cover  with rest of the rice, 

Step 4:  Add the water / saffron mix on top.  Fry the cumin in a little oil, pour over the rice, place in the oven for 15 minutes and serve.