Tag: South Asian
Punjabi Aloo
Punjabi Aloo
Punjabi Aloo are simply potatoes cooked in green chilies, turmeric, coriander, and ginger. This is a quick and easy side dish that is vegan and can also be cooked with gobi, aka cauliflower.
Ingredients
- 6 medium potatoes peeled and cubed
- 2 tbsp vegetable oil
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 3 birds eye green chili slit length wise
- 1 tsp turmeric powder
- 1 1/2 tbsp coriander powder
- salt to taste
- squeeze of lemon juice
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Add the cumin seeds and asafoetida and toast for 30 seconds.
- Add the green chili and ginger garlic paste. Fry for 30 seconds.
- Add the turmeric and coriander. Fry for 30 seconds.
- Add in the potatoes and season with salt. Make sure the potatoes are covered in the spices. Add 1/4 cup of water, cover and simmer for 18-20 minutes.
- Squeeze a little lemon juice over the potatoes and garnish with cilantro.
Keralan Cabbage Thoran
Keralan Cabbage Thoran
This is a great vegan Indian recipe that requires little prep work in comparison. Shredded green cabbage is sautéed in a spice paste, then finished off in a coconut paste. It might look a little boring, but it has immense flavor. This is great as a side dish or even as a main course with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Coconut Paste
- 1 cup frozen shredded coconut thawed
- 1 tsp cumin seeds crusged
- 4 garlic cloves chopped
- 1 birds eye green chili finely chopped
Cabbage Thoran
- 3 tbsp vegetable oil
- 6 cups green cabbage shredded
- 2 tsp black mustard seeds
- 2 dried red chilies split open
- 1 small white onion finely chopped
- 12 curry leaves
- 1 tsp turmeric powder
- salt to taste
Garnish
- 1/4 cup cilantro chopped
Instructions
- Measure out 1 cup of fresh or frozen shredded coconut.
- Purée the coconut and the rest of the paste ingredients in a food processor or immersion blender to a paste. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the mustard seeds and dried chili pepper, sautéing for 10 seconds.
- Add in the onions and half of the curry leaves. Fry for 5 minutes.
- Stir in the turmeric.
- Mix in the cabbage, making sure that it’s evenly coated. Season with salt.
- Stir in the coconut paste. Cover the cabbage and stir fry for 8 minutes, stirring once half way through.
- Turn off the heat and garnish with cilantro and the remaining curry leaves.
Tandoori Fish Tikka
Tandoori Fish Tikka
Tandoori fish tikka is a very popular menu item at seafood restaurants across Mumbai. Chunks of white film fleshed fish is marinated in a tandoori marinade and grilled upon open flames, being brushed with butter throughout the process. Pomfret is tradional fish of choice. You can usually find pomfret frozen in your local Asian markets. I used big chunks of catfish. Monkfish would be another great substitute, but will cost a little more. They fish will only need 30 minutes of marinating time. Any more, the acidity from the lemon and yogurt will cook the fish.The best way to prepare the fish tikka is to use metal skewers. I’m done with wooden. No more soaking. And metal is reusable. Dare I say..Metal is Forever…You can either grill or broil the fish. It will take about 12 minutes in total. I like to turn the skewers every 3 minutes. The last half of cooking time, brush each skewer with ghee. This will help give the fish a nice char. Serve the fish with mint chutney, steamed rice, and paratha.
Ingredients
Marinade
- 2 tbsp ginger garlic paste
- 2 tbsp greek yogurt
- 1/2 tsp Kashmiri chili powder
- 1 tsp cumin powder
- 1/4 tsp ground white pepper
- 2 tsp chick pea flour
- 1 tbsp cilantro chopped
- 1 tsp vegetable oil
- salt to taste
Fish Tikka
- 1 1/2 lbs firm flesh fish catfish, monkfish, pomfret; cut into big chunks
- 1/2 lemon juiced
- 1/2 tsp salt
- 4 tbsp ghee melted for basting
Instructions
- Marinate the fish in lemon juice and salt for 10 minutes.
- Mix together all of the marinade ingredients.
- Add the marinade to the fish. Marinate the fish for 20 minutes.
- Preheat your oven’s broiler. Thread the fish chunks onto metal skewers.
- Broil for 3 minutes a side. Brush with butter. Broil for another 3 minutes a side.
- Let rest before serving. The skewers will be really hot.
