The Rich & Flavourful Buttermilk Curry

IMG_2935 - CopyThis rich and flavourful buttermilk curry is prepared in rice bran oil -— rice bran oil is less viscous (sticky) thus adding a little less quantity of this oil than we would normally prefer for a recipe would be just right; and I have used two very flavoursome vegetables to enrich this curry.

Fact: As buttermilk is made using live, active cultures of healthy bacteria, it contains probiotics; probiotics help limit the amount of unhealthy types of bacteria in our digestive tract.

The Recipe:

  • Sauté fine slices of (3 small) onions along with fine slices of (250g) brinjals (- very small brinjals with purple and green skin) in adequate quantity of rice bran oil, until the onion slices turn translucent; and smidgen the mixture with salt – according to preference of taste,
  • Add fine slices of (2) drumsticks and fine slices of (2 small) tomatoes to the blend,
  • Enhance the mixture with a pinch of turmeric powder and a tsp. of kashmiri chilli powder,
  • When the tomato slices begin to melt in the mixture, add half a litre of buttermilk ( – also add a little quantity of water, if required),
  • Simmer the combination in low heat until the drumstick pieces become tender.

Serving size: Approximately 4-6

Happy Eating 

Sylvia’s Kitchen – Journal of Recipes

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Soya Chunks & Prawns

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The texture of cooked soya chunks is like cooked soft meat; though flavourless, this spongy chunk excellently absorbs the flavour of the food it is fused with. In this recipe, I decided to merge soya chunks with prawns; and the result was a healthy & tasty combination.

The Recipe:

Quantity of soya chunksone full big cup (about 100g); cook the chunks according to the package instructions (- you can also prefer to take a quick glance at the recipe of The Luscious Pulao or  Mouth-watering Soya Chunk)

  • Sauté finely sliced pieces of (5 medium) tomatoes in an adequate mix of warm (pasteurized salted) butter and sunflower oil,
  • Smidgen the blend with salt – according to preference of taste,
  • Pepper the melted blend with 1 tsp. of kashmiri chilli powder and ½ a tsp. of garam masala,
  • Add about a handful of prawns (- marinated in 1 tsp. of turmeric powder) to the spicy mix,
  • Blend the mixture with adequate quantity of water,
  • Add finely sliced pieces of coriander leaves (- a handful),
  • Merge cooked and sliced soya chunks with the warm, zesty blend of cooked prawns.

Happy Eating 

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Cumin Chicken

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Cumin is the dried seed of the herb Cuminum cyminum. Cumin seed (jeera) is used as a spice for its distinctive flavour and aroma; and also for its medicinal properties. It is globally popular and an essential flavouring in many cuisines.

In this recipe, I have blended chicken pieces with the flavour and benefits of cumin seeds.

The Recipe:

  • In adequate quantity of warm sunflower oil, add:
  1. A tsp. full of cumin seeds
  2. Pieces of (4) guntur chillies – these are small, sundried chillies and are plum red in colour; and  have a likable flavour along with high level of spiciness
  3. Finely sliced pieces of (3 medium) tomatoes
  4. Finely sliced pieces of a handful of spring onion greens
  5. Salt – according to preference of taste
  6. A pinch of turmeric powder
  7. A tsp. of garam masala
  • Add the chicken pieces (about half a kg) and finely sliced pieces of baby potatoes (about 250gm) to the melted blend.

Once the meat pieces turn tender, enjoy the warm mixture.

Happy Eating 

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MACKEREL Fry

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In this recipe I have flavoured small mackerels with the zest of black peppercorns (Kali Mirch/Kali Miri). Black peppercorns are one of the most valuable spices; it is used in nearly all the world’s cuisines to flavour food and also for its notable antioxidant and antibacterial effects.

Mackerel is a common name applied to a number of different species of pelagic fish (- pelagic fish live in the pelagic zone of ocean or lake waters – being neither close to the bottom nor near the shore).  They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.

The Recipe:

  • Marinate the fish (about 30 small mackerels) in:

1 tsp. of turmeric powder

Half a tsp. of garam masala

Salt – according to preference of taste

Freshly ground black peppercorns – crush a full tsp. of peppercorns using a mortar and a pestle.

Lemon juice – juice of two small lemons

  • Coat the fish in a mixture of wheat flour and semolina.
  • Shallow fry the fish (- in low heat for less than 5 minutes) in adequate quantity of warm sunflower oil or any other mild flavoured vegetable oil, by frequently revolving  the fish, until golden-brown in colour.

Happy Eating 

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Gravy of Poha & Eggs

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Poha is flattened rice; these flat, light, dry flakes of rice swell when added to liquid. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain.

The combination of poha and eggs is very nutritious; poha are a good source of iron and egg a rich source of protein.

The recipe of this tasty gravy:   

  • In adequate quantity of rice bran oil sauté finely sliced pieces of (4 small) onions, meld the translucent onion mixture with finely sliced pieces of curry leaves (handful), add pieces of a bay leaf and smidgen the mixture with salt according to preference of taste.
  • Enrich the mixture with finely sliced pieces of (3 medium) tomatoes, a pinch of turmeric powder, half a tsp. of garam masala, a tsp. of kashmiri chilli powder.
  • Soak handful of poha (the thick variety) in water and immediately add the squeezed poha to the mixture, add adequate quantity of water and chicken stock to blend with the mixture for gravy.
  • Add hard boiled eggs (4 to 6 – slice the egg into halves); slightly dip the egg slices into the warm gravy.

Enjoy this gravy with bread

Happy Eating 

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CHEVON in Port Wine

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Goat meat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken; therefore it requires low-heat, slow cooking to preserve tenderness and moisture.

In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word “mutton” is sometimes used to describe both goat and sheep meat. In France, goat meat is often called chevon, producers and marketers may prefer to use the French-derived word chevon. (Source: Wikipedia)

The Recipe:

 Marinate (½ kg) meat pieces in 3 Tbs. of port wine (a sweet, red wine)

  • In adequate quantity of warm sunflower oil: Add pieces of a dalchini stick (cinnamon stick), mashed pieces of an entire small garlic pod, finely sliced pieces of (5 medium) tomatoes, finely sliced pieces of a drumstick ( optional); and smidgen this mixture with  salt according to preference of taste.
  • Blend the marinated meat pieces with the rich, melted tomato mixture.
  • Combine the blend with finely sliced pieces of (½ kg) potatoes (- to flavour and thicken the preparation).
  • Enrich the mixture with (a pinch) of turmeric powder and (1 full tsp.) of kashmiri chilli powder.
  • Blend adequate quantity of warm water with the mixture

Once the meat pieces are tender relish the preparation.

Happy Eating 

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The Luscious Pulao

IMG_2670 - CopyThis pulao is flavoured with butter & whole spices; and enriched with textured or texturized vegetable protein.

Textured or texturized vegetable protein (TVP) also known as textured soy protein (TSP), soy meat, or soya chunks  is a defatted soy flour product, a by-product of extracting soybean oil; was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s.

The recipe of this luscious pulao:

Quantity of soya chunksone full big cup (about 100g)

  1. Take 3 cups of water and completely immerse 1 cup of soya chunks in it.
  2. Add a pinch of salt and cook it for about 5 minutes until the chunks turn spongy in texture.
  3. Rinse the cooked chunks in cold water (2 – 3 times) and squeeze dry the chunks for further use.

 

  • In a blend of generous quantity of (pasteurized, salted) butter and  slight amount of sunflower oil , sauté  fine slices of (3 medium) onions, add  pieces of (3) bay leaves , pieces of (3) Guntur chillies and  green cardamom (4 pods) , salt (according to preference of taste).
  • Blend fresh green peas (about 500g) with the mixture of translucent onion slices and whole spices, when the peas are par-cooked add 2 cups of rice, blend 3 cups of water with the mixture, once the rice is par-cooked add cooked and sliced pieces of soya chunks; cover the utensil and let the water evaporate.

Happy Eating $

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