250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
How to make indian fish curry:
Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.
Tamarind - Indian gooseberry size, soak in 1/2 cup warm water for 10 mts, extract juice
Tomato - 1, small, crushed (optional)
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Curry leaves - 6
Coriander leaves with stalks - finely chopped (1/4 cup)
Cumin seeds - 1/2 tsp, freshly hand pounded in a mortar pestle
Garlic cloves - 2-3, crushed (optional)
Black pepper corns - 1/2 tsp, freshly crushed
Salt to taste
For tempering:
Oil or ghee - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chilli - 1, tear and de-seed
Asafoetida - 1/2 tsp
Curry leaves - 1 sprig
Method
In a vessel, add water, tamarind extract, turmeric powder, asafoetida (1/4 tsp), crushed tomato, jaggery, half of the chopped coriander leaves with stalks, salt and curry leaves. Bring to a boil and cook on high flame for 2 mts and medium high flame for 7 mts.
Add crushed cumin seeds and black pepper corns and bring to a boil for a little less than a minute.
While the rasam is simmering, heat ghee or oil in a small vessel for tempering. Once it turns hot, add mustard seeds and allow to crackle. Immediately add cumin seeds, red chili, curry leaves and asafoetida and turn off flame.
Add this tempering to the boiling rasam and turn off flame. Add remaining fresh coriander leaves, place lid and allow the flavors to meld for at least 30 mts to an hour.
Serve warm with hot rice and papad.
Tips
Taste the tamarind water for sourness. Adjust water accordingly. If its too sour, add more water.
At Step 2, you can add spices of your choice.
You can add 2 crushed garlic cloves also along with cumin and black pepper corns. Garlic gives a wonderful flavor to the rasam.
You can add a heaped tbsp of cooked tur dal.
If tomato is not on hand, you can omit it.
Vegans can omit ghee and use oil. The tempering is good with oil too.
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket. Here is how a bag of sushi rice should look like.
Measuring and preparing the rice
Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level - If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Taking out the rice
There are a few important issues to keep in mind while taking the rice out of the pot. You think I'm kidding right? Well I'm not. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage the rice, and can also react with the vinegar we'll add later. Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned so it won't taste so good. Use a wooden or plastic bowl to put the rice in to chill.
Seasoning the rice
In order for the rice to taste like sushi rice (and not like ordinary rice), you need to add rice vinegar to it right after it is taken out of the pot.
How is this done?
For 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt. Use only rice vinegar! Any other kind of vinegar will taste bad. -Alternatively, you could useSushi rice seasoning powder.
Mix together in a small pot, on medium heat until all solids are mixed in.
Pour mixture on rice and stir well.
Let the rice cool down for a few minutes until it reaches room temperature. Don't put the rice in the fridge to make it cool faster - that will damage the rice. You can however use a fan, A/C or put it by the window.
Important tip - Some people prefer their sushi rice less seasoned. Also, there might be differences in strength and flavour between different brands of rice vinegar. If it's the first time you are making sushi rice, and you are not sure, prepare the amount of seasoning described above, but only use half of it. Mix it with the rice and taste. Trust your own senses if you like to use the full amount or not.
How to make simple and delicious sushi Basic ingredients needed: sushi wrapper, cucumber, avocado, wasabi, ginger, salmon, yellow fin tuna, cooked shrimp, mayo, shicimi, ponzu sauce, eel sauce. 1. 2 cups of short grain sushi rice, 2 cups of water, wash and rinse for a couple of times and soak the rice for 1 hour. 2. Use the rice cooker or a pot of water over medium heat to cook the rice. Bring to boil, turn to low heat for 10 minutes and turn off the heat, cover and sit for another 15 minutes until the rice cooked. 3. Making rice vinegar: 1/3 cup of rice vinegar, 2 TBS of white sugar, 1/2 tsp of salt, 1 tsp of dashi. 4. Pour the vinegar mixture on rice and stir well. 5. Let rice cool down for a few minutes until within the room temperature.
You can make: cucumber roll, avocado roll, salmon cucumber roll, salmon avocado roll, tuna cucumber roll, tuna avocado roll, shrimp cucumber roll, shrimp avocado roll. You can also add spicy mayo and drizzle eel sauce. Enjoy.
Ingredients 450g Chicken/Beef 3 Kaffir Lime Leaves 150ml of Coconut Milk 50g of kerisik * Salt to taste Oil To blend (A):
10 Red Chilies (seeds removed) 3 Lemon Grass 4cm of Galangal 2 Shallots 4 cloves of Garlic
Steps to Prepare
Blend the ingredients listed in (A). Heat up pan with oil at medium to high heat and cook the blended chili paste until fragrant. Add kerisik to the pan. Mix evenly. Then, add chicken and stir fry at medium heat for 3-5 minutes. After that, add coconut milk to the dish. Water may be added for Rendang that has more gravy. Add salt to taste. Slice kaffir lime leaves to add to the dish. Mix well and serve.
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
Directions
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
150g long-grain or basmati rice, washed and drained
400ml chicken stock
1/2 teaspoon turmeric powder
1 good knob butter
2 cloves garlic, chopped
1 big onion, sliced
1 thin slice root ginger
1 heaping dessertspoon curry powder
2 cloves
1 small cinnamon stick
2 chicken drumsticks
1/2 teaspoon salt
handful chopped fresh coriander
Method Prep:10min › Cook:40min › Ready in:50min
Cook the rice in a rice cooker with the chicken stock and turmeric powder. (Cook without turmeric powder if you prefer white rice.)
Heat the butter in a pot. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant. Add the salt and chicken drumsticks. Stir well and cover the pot. Allow the chicken to cook over low heat for 30 minutes.
Serve the rice with the chicken leg on top and, if available, cucumber achar, chutney or a salad on the side. Garnish with fresh coriander if desired.
