Saturday, 24 January 2015

Koonthal pirallan (Squid stir fry)

Preparation Time : 60 minutes | Cooking Time : 45 minutes

Koonthal (squid)- 1 kg
Shallots - 15 or 1 big onion
Chopped garlic - 2 tsp
Chopped ginger - 2 tsp
Curry leaves - 2 sprigs
Coriander powder - 3 tsp
Chilly powder - 2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/2tsp
Turperic powder - 1/2tsp
Coconut pieces - 2 tbsp
Coconut oil or Veg oil - 1 tbsp
Salt as per taste

Clean the squid nicely and cut them into rings.Roast all the dry masalas together until the raw smell goes away. Add this to the squid along with salt & coconut pieces. Pressure cook it for about 15 mins or 3 to 4 whistles.

Heat oil in a pan. Add chopped ginger, garlic, onions and curry leaves. Saute for about 5 mins until onions are translucent. Now add the squid along with the stock and cook on low flame until semi-dry. It would take about 10 mins.

Serve hot with plain rice. It goes will with curd rice also.

Tuesday, 20 January 2015

Vegetable Nizami seekh

Preparation Time : 45 minutes | Cooking Time : 30 minutes

Potato,boiled and mashed - 1 medium
Carrot,boiled and chopped - 1 medium
Green peas,boiled and mashed - 1/2 cup
Butter - 3 tablespoons
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Caraway seeds (shahi jeera) - a pinch
Salt to taste
Rock salt (sendha namak) - a pinch
Red chilli powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Green cardamom powder - 1/4 teaspoon
Black cardamom powder - 1/4 teaspoon
Clove powder - 1/4 teaspoon
Cashewnut paste - 2 tablespoons
Fresh cream - 1 tablespoon
Processed cheese,grated - 3 1/2 tablespoons
Roasted chana dal powder - 3 tablespoons


Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chilli powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashewnut paste and cream and mix well. Add cheese and mix. Add roasted chana powder and mix well.

Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about fifteen minutes before cooking them. Heat the remaining butter in a pan, place the skewers and cook till the kababs are evenly golden. Serve hot.

Recipe courtesy: Sanjeev Kapoor