Ruchikoottu

Pavakka (Bitter gourd) Thoran

Anjana — Sat, 22 Aug 2020 08:59:00 +0000

Ingredients

Pavakka (Bitter gourd) – 1
Onion – 1
Grated coconut: 3/4 cup
Dried chilly: 2 nos.
Salt: to taste
Curry leaves
Mustard seeds: 1/2 tsp
Oil: 2Tbsp

Directions

Clean and keep the bitter gourd in salt water for 30 minutes
Chop onion and bitter gourd to think slices
Heat oil in a pan, splutter mustard seeds.
Add dried chillies and curry leaves.
Add chopped onion with a little salt and saute it well until it turns soft, in medium flame
Add chopped bitter gourd, mix well. Cover it with a lid.
Cook in low flame until the bitter gourd is almost cooked
Add the grated coconut, mix well, and cook until the water content disappears

Details

Servings

2 servings

Prep time

10 minutes

Cooking time

15 minutes

Calories

100 kcal

Simple and delicious paneer butter masala

Ruchikoottu — Mon, 17 Aug 2020 16:27:02 +0000

Paneer is one of the most delicious vegetarian curries of India. An easy to make and hard to make mistake recipe. The second time you make, you could add your customization.

Ingredients

For the curry
1 Tbsp oil
3 Cardamom pods
3 Cloves
Onion sliced – 2
Tomato sliced – 2
Cinnamon stick – 1 inch
Sugar – 1/2 tsp (optional)
Salt – 1 tsp
Chilly powder (preferably kashmiri) – 1tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/2 tsp
Cashew nuts soaked in water – 10 nos
For paneer
Paneer – 400gm
Butter – 1 tbsp
Final touch
Butter or oil – 1 tbsp
chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Kasuri methi crushed – 1 tbsp
Cooking cream – 2 tbsp (optional)
Salt to taste
ginger garlic paste – 1 1/2 tbsp

Details

Servings

6 servings

Cooking time

Calories

300 kcal

Directions

Heat 1tbsp of oil in a pan. Add three cardamom pods, three cloves and 1inch cinnamon stick.
After 30 seconds add in the two sliced onions with a pinch of salt, wait until the onions become soft.
Add two sliced tomatoes, mix well. Close with a lid and cook until tomatoes are soft.
Add 1 tsp chilly powder, 1/2 tsp of turmeric powder, 1/2 tsp of garam masala with 1 tsp salt and 1/2 tsp of sugar (optional). Mix well
Add in 10 cashew nuts soaked in water.
Cook for about a minute and remove from heat. Let it cool down and blend with 3 tbsp of water.
Shallow fry the 400gm paneer in 1tbsp of butter or oil
Heat another tbsp of butter in the pan
Pour the blended sauce with 1 cup of water; you may add more water if the curry is thick.
Add 1tsp of chilly powder (depends on the spice level you may need), 1tsp coriander powder and 1tsp garam masala. Mix well and let the gravy starts to bubble.
Add in the Paneer cubes, cover and cook for 3-4 minutes. You may optionally add frozen mutter (green peas)
Add in 1tbsp of crushed Kasuri methi and 2tbsp cooking cream.
Add more salt if required.

Paneer Butter Masala

Simple and delicious butter chicken

Ruchikoottu — Tue, 11 Aug 2020 17:10:14 +0000

Butter chicken ( Murgh Makhani ), is one of the most delicious versions of chicken curries. The texture and smell make it tempting. You could either grill the chicken or shallow fry in a pan, both ways a little browned chicken give extra flavour and taste. Cumin and garam masala are the tastemakers here. A guaranteed dish and hard to make mistakes. You could use chicken with bones or boneless; I feel it tastier with bones.

Ingredients

To Marinate
Chicken 800gm
Yoghurt 3/4 cup
Garlic paste 1 1/2 tbsp
Ginger paste 1tbsp
Garam masala powder 1tsp
Turmeric powder 1tsp
Cumin powder 1tsp
Kashmiri Redchilly powder 1tbsp
Salt 1 tsp
On the fire
Oil (Olive/Sunflower/Coconut) 1Tbsp + 2 Tbsp for frying the chicken + 1 Tbsp for the puree
Butter 2Tbsp (more the butter, more the taste)
Sliced onion 1cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Coriander powder 1tsp
Cumin powder 1 1/2 tsp
Garam masala 1tsp
Chopped tomato 1 1/2 cup
Chilly powder 1 tsp
Salt to taste
Kasuri methi – 1 tbsp (crushed)
Cooking cream – 1/2 cup

Details

Servings

3-4 person

Prep time

Cooking time

45 minutes

Calories

Directions

Marinate the chicken cubes with yoghurt (3/4 cup), garlic paste (1 1/2tbsp), ginger paste ( 1 tbsp ), ginger paste ( 1 tbsp ), turmeric powder ( 1 tsp ), cumin ( 1 tsp ), Kashmiri red chilly ( 1 tbsp ), Salt ( 1 tsp ). Keep it marinated at least for 1 hour.
Shallow fry or grill the chicken in 2 tbsp of oil. You could fry in butter, become more delicious
For the grill, 180C for 15 minutes on each side (30 minutes in total)
To prepare the puree, Add 1 cup sliced onion, 1 tbsp of garlic paste and 1 tbsp of ginger paste. Once the onion becomes translucent, add 1 1/2 cup chopped tomatoes.
When tomatoes become soft, add 1tsp coriander powder, 1 1/2 tsp cumin powder and 1 tsp garam masala, 1tsp chilly powder, 1 tsp salt and mix well.
Once the raw smell disappeared, turn off the heat and let the mixture to cool down.
Once it is cooled, make a paste in blender 3 tbsp of water.
Butter chicken in make
Heat 2tbsp of butter in a pan, pour the puree.
Add 1 cup of water, add more water if you need more curry sauce.
Once the puree started to bubble, add the grilled / fried chicken
After 5 minutes, add crushed Kasuri methi (dried fenugreek leaves) and 1/2 cup of cooking cream. I tried with fresh cream as well, and it turned out good.
Mix well, when the curry becomes thick, turn off the heat. Enjoy with jeera/basmati rice or naan/roti/chapati

Poondu / garlic Dosa

Libby P. — Sun, 09 Aug 2020 07:05:04 +0000

For those garlic lovers.

Ingredients

Garlic: 12
Shallots: 8
Dried red chilli: 8 (adjust according to the spice level)
Salt: 1/2 tsp
Oil: 1 tbsp

Directions

Pour oil to the pan, shallow fry the ingredients.
Once cool down, ground to paste.
Pour dosa batter to the pan, spread the paste on top
Cover and cook the dosa

Details

Servings

3 people

Prep time

5 minutes

Cooking time

5 minutes

Calories

150 kcal

Chicken Maqluba

Arun — Tue, 04 Aug 2020 09:41:03 +0000

Chicken Maqluba, An Arabic – Rice, Chicken and Veggies recipe

King prawns Biriyani

Arun — Tue, 04 Aug 2020 09:35:54 +0000

Grilled fish (Spicy)

Arun — Fri, 29 May 2020 15:23:39 +0000

Grilled fish (Spicy)

Recipe by ArunCourse: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Fish – 750gm
Turmeric Powder – 1/2tsp
Chilly powder – 2 tsp
Dried basil leaves – 1 tsp (optional)
Dried Chilly – 2 nos
Coriander leaves – 2 strands
Garlic pods – 6 nos (small)
Black pepper corns – 8 nos
Salt – 1 1/2 tsp
Oil – 2 Tbsp
Lemon juice – 2 Tbsp
Lemon slices – 1 lemon

Directions

Clean the fish and make cross cuts
Crush garlic, coriander leaves, dried chillies and basil with motor and pestle
Add pepper corns, crush again
Add turmeric, chilly powder and salt. Pour one spoon of Oil mix well.
Add the second spoon of oil mix well. Add 2 Tbsp of lemon juice.
Marinate the fish and keep aside for 20 minutes
Preheat the grill to 180°C.
Grease pan with oil, place the fish and lemon cuts around.
Grill it for 20 minutes, after 20 minutes flip the fish and grill again for 20 minutes.
You may squeeze additional lemon if required while serving.

Recipe Video

Notes

Curry leaves add great flavor to the recipie

Fried/Grilled Salmon with Avocado Remoulade

Arun — Sun, 24 May 2020 14:51:59 +0000

Fried/Grilled Salmon with Avocado Remoulade

Recipe by ArunCourse: Dinner, Lunch, Salmon

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

For Remoulade
Avocado – 1 large
Lemon juice – 1Tbsp
Shallots – 3 nos (minced)
Garlic – 4 pods (minced)
Parsley leaves – handful (depends on your taste)
Mayonnaise – 1 Tsp
Olive oil – 1Tbsp
Pepper – 1/2 tsp
Salt to taste
For Salmon grill
Salmon fillet – 2 slices
Black pepper – 2tsp
Salt – 1 tsp
Olive oil – 1Tbsp+ 2 Tbsp (if pan frying)

Directions

Avocado Remoulade
Marinate the salmon with pepper (2tsp), salt (1tsp) and olive oil (1Tbsp), keep it aside for 30 minutes
Cut and peel avocado
Put the avacado slices, lemon juice in a food processor or mixed and blend well.
Slowly add the olive oil until you reach the desired consistency
Add minced garlic, shallots and parsley continue blending
Add the mayonnaise, 1/2 tsp of pepper, and salt to taste, mix well. Remoulade is ready.
Salmon Pan fry
Heat oil in a pan, cook both sides of the salmon under medium heat for approx. 6 minutes each side
Salmon Grilll
Preheat the oven to 200°C
Grease a pan with Olive Oil and place the salmon
Grill for about 20 minutes

Alfredo pasta

Arun — Sat, 23 May 2020 17:50:10 +0000

Pasta in white sauce

Recipe by ArunCourse: Lunch, DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Ingredients

Pasta 500gm
Chicken breast – 400 gm (4-5 pieces)
Parmesan cheese – 1/4 cup
Garlic – 8 pods (more if you like the garlicky taste)
White onion – 1 big
Mushroom – 200 gm (optional)
Spinach – 1 bunch
Cooking cream – 600ml
Parsley leaf – 5-6 strands
Salt taste
Olive Oil (2 Tbsp for chicken, 2 Tbsp for pasta sauce)
Butter 2-3 Tbsp for the chicken and 2Tbsp for pasta sauce
Pepper – (2Tbsp for chicken, 1 Tbsp for pasta sauce)

Directions

Cook the pasta
Cooking pasta is probably the easier thing here. Add the mentioned quantity of pasta to boiling water, add salt and stir well. Cooking approx. 10 minutes (or) as per the direction from the packet.
Prepare the chicken
Clean the chicken breast and flatten it with a glass bottom or hammer
Add enough quantity of pepper (approx. 1 Tbsp) and salt (1Tbsp), I used freshly crushed black pepper
Heat Olive oil(2Tbsp) in a pan turn the heat to medium, place the marinated chicken breast. Flip it after 2 minutes, place some butter cubes in between the chicken
Turn to the other side. Close and cook the chicken for 10-15 minutes, until the chicken pieces are cooked well
Open the lid, check the chicken is cooked enough, otherwise flip it again and cook for few more minutes. Generally 10-12 minutes is good enough to cook the chicken breast.
Cut the chicken and keep it aside.
Pasta sauce
Cut onion (1big) and garlic (8 pods) to thin slices. Slice the mushrooms (200gm). Chop parsley leaves
Heat a wide pan, add 2Tbsp of olive oil and 2Tbsp of butter, add garlic saute for a minute and add the onions
Once onion is slightly cooked, add sliced mushrooms and cook for another minute in high heat, you may add 1-2 Tbsp of water to get the veggies cooked well.
Add the spinach cook until the leaf is well mixed add the parsley leaves
Add enough salt and crushed pepper (1Tbsp), mix well
Slowly add the cooked pasta to the sauce and mix well. Add in 1/4 cup of Parmesan cheese and mix well
Pasta is ready to sever now
Mozzarella cheese and Oven (optional)
Preheat the Oven to 200C
Place the pasta on an oven pan
Add enough mozzarella cheese on top
Cover the pan with an aluminum foil
Place in Oven for 10 minutes

Notes

I don’t Fettuccine in shelf, so used Fussilini, better to use Fettuccine for this recipe

Mutton Biriyani – Pressure cooked

Arun — Sat, 23 May 2020 11:43:00 +0000

Ingredients

Marination
Mutton – 500gm
Turmeric powder – 1/2 teaspoon
Chilly powder – 1 teaspoon
Black pepper powder – 1 teaspoon
Yoghurt – 2 tablespoon
Salt – 1 teaspoon
Masala paste
Shallots – 5 nos
Ginger – 1/2 inch
Garlic – 5 pods
Grated coconut – 2 tablespoon
Coriander powder – 1 teaspoon
Dried red chilly – 2 nos
Water – 2 tablespoon
For pressure cooking
Ghee or Butter – 1 tablespoon
Oil – 1 tablespoon
Cloves – 3 nos
Cardamom – 3 nos
Black pepper corns – 5 nos
Bay leaf – 1 big or 2 small
Onion (thin slices) – 2 nos
Tomato (chopped) – 2 nos
Salt to taste
Water – 1.5 cup
Basmati or Jeera or Biriyani rice
(clean and soak in water 15 minutes) – 1.5 cups
Mint leaves (as per your taste) 8-10 nos
Coriander leaves – 2-3 strand

Directions

Clean and marinate the mutton with marination ingredients. Keep it aside for at least 30 minutes.
Wash the basmati rice and soak it in water
Prepare the masala paste by grinding the masala paste ingredients
Heat ghee (1Tbsp) and oil (1Tbsp) in the pressure cooker.
Add cardamom (3), cloves(3), bay leaves(2) and black peppercorns(5), saute for 1 minute in a medium heat
Add sliced onion, until translucent and slightly brown
Add sliced tomato, and saute well for approx 2 minutes.
Add the grounded masala paste, saute well
Add the marinated mutton pieces, mix well
add salt, coriander leaves, and mint leaves and mix well
Add the measured water (1.5 cup)
Add coriander and mint leaves
Pressure cook up to 4 whistles, let the pressure release before you open, Check salt and add more if needed. The number of whistles depends on the mutton.
Reduce the flame and the drained rice. Mix well
Close the pressure cooker, keep the fire to medium, wait one whistle and let the pressure release naturally. This takes approximately 7 minutes.
Open the cooker mix well. Biriyani is ready to serve