Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

Enjoy, Happy Cooking…!

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Olan / Ash Gourd Coconut Milk Curry

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course Side Dish

Cuisine Indian

Keyword kerala, kerala sadya, Olan, sadya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 cups of ash gourd/ kumbalanga (cubed)
• ½ cup red cowpeas / vanpayar
• 2 green chilies (slit)
• ½ cup water
• 1 cup thin coconut milk
• ¼ cup thick coconut milk
• 2 sprigs of curry leaves
• ½ cup water
• 1 tbsp coconut oil
• salt (as required)

Instructions

• Soak red cowpeas overnight.
• Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
• In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
• Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
• Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
• Allow the curry to rest for 15 minutes before serving. Enjoy!!!

The post Olan/ Ash Gourd Coconut Milk Curry appeared first on Pepper Delight.

Christmas is around the corner and here I am gearing up my holiday recipes. Since my mom who has been staying with me for the last couple of months would be with us for a few more weeks, we are cooking up storm and shooting all traditional & homely Kerala recipes which I have been promising you guys for a long time.

Talking about today’s recipe “Stew”, it is a dish which resonates with Christmas for every Malayalee. The Christian families in Kerala are known for their stew recipes, and be it made with chicken, mutton, fish or vegetables, the dish is DELICIUOS… Pair it with a side of Appams or Idiyappams for breakfast, you have a match made in heaven!

The recipe is pretty simple and light on spices, but big on flavors. The preparation of the veg and non-veg versions are almost similar except for the protein or veggies used. The warmth from the whole spices and the blend with coconut milk gravy gives the dish its unique aroma which makes your whole house fragrant as it cooks.

Vegetable Stew is a perfect dish to add veggies to your Christmas menu if you plan to load it up otherwise with non-veg dishes. Not only does it introduce a pleasant palate shift, it’s light on your stomach and complements the rest of your feast.

Interested in other Stew recipes? Check these out;

• Kerala Style Chicken Stew
• Kerala Style Mutton Stew
• Kerala Style Fish Stew / Fish Molly / Fish Molee

Also, don’t forget to check out my Appam (Hoppers) recipe which goes perfectly with Stew.

Enjoy, Happy Cooking…!

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Vegetable Stew

Kerala Style Vegetable Stew with Spices and Veggies simmered in a Coconut Milk based gravy. Perfect for a cozy breakfast with Appams or Idiyappams on the side!

Course Appetizer, Side Dish

Cuisine Indian, Kerala

Keyword chicken stew, kerala, vegetable stew

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

Spices

• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 3-4 black peppercorns
• 1 bay leaf
• 1 star anise

For the Stew

• 1 medium sized onion (sliced)
• ½ inch sized ginger (finely chopped)
• 2 green chili (or more, slit)
• 1 potato (cubed)
• 1 carrot (cubed)
• ½ cup beans (chopped, lengthwise)
• ½ cup frozen peas
• ¾ cup thin coconut milk
• ½ cup thick coconut milk
• ½ tsp black pepper powder
• 2 sprig of curry leaves
• ½ cup water
• Salt (as required)
• Oil (pref. coconut oil) (as required)

Instructions

• Pressure cook potato, beans, and carrot with water and a little bit of salt, for 1 whistle. Keep aside, allow the pressure to release on its own.
• Heat oil in a pan, add spices; cinnamon, cardamom, cloves, peppercorns, bay leaf and star anise. Sauté until fragrant.
• Add 1 sprig of curry leaves, ginger and green chilies. Once the raw smell of the ginger subsides, add onion and sauté until translucent.
• Add the pressure-cooked vegetables, followed by adding thin coconut milk. Close the lid and allow it to cook on a low flame. Once the stew starts boiling, add frozen peas.
• As the dish starts boiling again, check for the veggies to be cooked perfectly and once done, add thick coconut milk. Do not allow the stew to boil after this stage.
• Top the stew with pepper powder and check for salt. Swirl the pan once and cook for another 2 minutes on a low flame. Top with 1 sprig of curry leaves and coconut oil. Turn off the flame.
• Serve with Appam, Idiyappam, Chapathi or bread.

Notes

• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.

The post Vegetable Stew appeared first on Pepper Delight.

During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.

Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!

Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!

This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.

Interested in more veg side dishes which goes with poori? Check these out:

• Vegetable Kurma
• Varutharacha Kadala Curry / Roasted Coconut Chickpeas Curry

Enjoy, Happy Cooking…!

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Kerala Style Potato Curry

Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.

Course Side Dish

Cuisine Indian, Kerala

Keyword potato, potato curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 3 medium sized potatoes (cubed)
• 1 large onion (finely chopped)
• 2 green chilies (slit)
• ½ tsp chili powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 2 dry red chilies
• 2 cups water
• 1 cup of coconut milk (medium thick)
• Oil (as required)
• Salt (as required)

Instructions

• Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
• Add potatoes and sauté to mix with the onions for 2 minutes.
• Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
• Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
• When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
• When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
• Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
• Serve hot with poori, chapati, idiyappam, appam or naan

Notes

1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.

The post Kerala Style Potato Curry appeared first on Pepper Delight.

Duck curry is a popular dish from the hearts of Kuttanad, a region which is fondly referred to as the “Nellara” of Kerala (rice bowl of Kerala state) for its plenty paddy fields and backwaters. Kuttanand is indeed a beauty, the place is a famous tourist destination, particularly for its houseboats, boat races, and variety food.

This duck curry with coconut milk dish is rich and flavorful with the meat cooked to perfection. The major highlight of this recipe is the difference in the ingredients used. Unlike other Indian style curries, this one doesn’t use any chili powder. Instead it is spiced with lots of green chilies, ginger, garlic and freshly crushed black pepper. The addition of coconut milk makes the curry even better with a thick gravy consistency.

How to cook Duck?

Cooking duck is different from that of chicken and may be a challenge for first timers to nail it perfectly. The meat is mostly used with skin-on and has a longer cooking time. It can be cooked in an open vessel on a low flame for 30+ mins to achieve the right consistency, or else and easier alternate would be pressure cooking it like how I have detailed in my recipe today, which is a quicker and a safer bet.

Duck meat with or without skin?

The skin of the duck is the flavor factor for most duck recipes, and is ideal for roast and curry dishes. Also keep in mind that the meat differs from broiler to country side duck (നാടൻ താറാവ്) varieties. Usually the broiler ones come with a lot of meat whereas country style ducks (നാടൻ താറാവ്) have less meat and more bones. I personally prefer country style duck for my recipes, as they taste a lot better.

Is duck fat healthy?

Duck meat comes with a lot of fat, mostly from its skin. It’s always a question as to how much should you add to your curry and what to do with the rest? Now, duck fat is definitely healthy as it majorly contains monounsaturated fat which helps to lower LDL cholesterol and thereby reducing the risk of cardiovascular diseases. It is a great substitute for cooking with instead of using other high saturated fats like butter, beef fat, and pork fat. Also duck fat has a distinct aroma and flavor which complements the dishes cooked in it; for e.g. roasting veggies n potatoes, frying fish, searing steak. Duck fat is key to this recipe and you may want to leave the skin on the meat so that at least half of the fat is used, complementing the flavors of this dish. The rest of the fat can be rendered into duck fat and stored separately for later cooking use. But if you are calorie conscious, feel free to omit the skin and fat altogether.

If your duck smells bad?

It is quite common for duck meat to have a weird smell even though fresh, especially if it’s a wild one caught from swamp waters. You can get rid of the smell by using vinegar and turmeric. Once the duck meat is cleaned, rub with a turmeric + vinegar mix and keep aside for 10-15 mins. A last-minute wash under running water, and your duck is ready for cooking. You can also substitute vinegar with lemon juice.

Pro tip: Use freshly crushed pepper and freshly squeezed coconut milk to enhance the taste.

This duck curry with coconut milk is a highlight of Easter & Christmas feasts and is served along with Appam (rice hoppers), Idiyappam (string hoppers), Roti, Naan or Steamed Rice.  So do try it out during these holidays and lemme know how it turns out in the comment section below.

Also don’t forget to check out my Appam recipe which makes a great combination with this Duck Curry.

Enjoy, Happy Cooking…!

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Kerala Style Duck Curry

Delicious Kerala Style Duck Curry spiced with Pepper & Green Chilies, smothered in a Creamy Coconut Milk gravy! This Kuttanadan Style Curry makes a lip-smacking side dish with Appam or Idiyappams, perfect for your Christmas feast …!!

Course Main Course, Side Dish

Cuisine Indian, Kerala

Keyword duck curry, kerala duck curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 whole duck (with skin-on)
• 5 garlic pods (crushed)
• 1 ½ - inch sized ginger (crushed)
• 5-6 green chilies (slit)
• 3 medium sized onions (sliced)
• ½ tsp turmeric powder
• 3 tbsp coriander powder
• 1 tsp chicken masala / garam masala
• a small pinch of fennel powder (optional)
• 2 tsp pepper powder (plus more)
• 1 tomato (chopped)
• 1 cup hot water
• ½ cup coconut milk
• 3 sprigs of curry leaves
• ¼ cup coconut bites
• 1 tsp mustard seeds
• Oil (as required)
• Salt (as required)

Instructions

• Clean and cut duck (with skin-on) into curry sized pieces. You can omit its fat entirely or leave some, as duck fat is considered healthy.
• In a pressure cooker, heat a little coconut oil and add crushed ginger, garlic and green chilies. Sauté until fragrant.
• Add sliced onion along with a little salt, sauté until the onions turn translucent and golden, followed by the addition of sliced tomatoes and sauté until they are mushy.
• Lower the flame and add spice powders; turmeric, coriander, garam masala, fennel powder (optional), and pepper powder (1 tsp). Sauté for one minute.
• Add the duck pieces and mix with the masala once. Pour hot water, add salt as required, place the lid, and cook for 2 whistles (check notes for details).
• Once cooked, turn off the flame and allow it to rest until the pressure goes off. Then open the lid and taste for seasoning.
• Depending upon how much gravy you want, cook the duck on a medium flame.
• Once your preferred consistency has reached, lower the flame and add coconut milk, mix well and check for the seasoning. Add pepper powder (according to your spice level), then cook for another 2 minutes and switch off the flame.
• Prepare the tempering in a separate pan, by heating some oil. Add mustard seeds, and once it splutters add coconut bites and curry leaves. When the coconut bites turn lightly brown, pour it to the prepared duck curry and mix well. Allow it to sit for 20 minutes for the flavors to blend. Serve hot with Appam (rice hoppers), idiyappam (string hoppers), rice or roti.

Notes

• If you are in Saint Louis area, check out Pan Asia supermarket as that’s where we buy duck.
• The cooking times for duck vary according to the type used. Usually young ducks and നാടൻ താറാവ് cook within 2 whistles, rest may need 3 or more whistles in a pressure cooker. If the meat seems under after pressure cooking, place the lid and cook for two more whistles to get it right.
• Adjust green chilies and pepper powder to suit your spice level.
• The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
• Using coconut oil is recommended for all authentic Kerala recipes.

The post Kerala Style Duck Curry appeared first on Pepper Delight.

“Navratan” – nav meaning ‘nine’ and ratan for ‘gems’… As the name suggests, the dish is exotic in every aspect and is also referred to as the Nine Gems Curry or Nine Jeweled Curry. The nine main ingredients in this recipe are a combination of vegetables & fruits. “Korma” which has its royal origins from the Mughlai cuisine of the Indian subcontinent, signifies dishes cooked in a mix of spices, dry fruits, nuts and cream. Together, Navratan Korma is a culmination of exotic and royal flavors, a delicacy with a perfect balance of spices!

One of the highlights of this recipe is the flexibility it provides in terms of the ingredients used. Although requiring nine main ingredients, you do not have to stick to a fixed set and instead can cook with what is available in your pantry. Paneer being a good protein source can also be added to this dish, although it is a personal choice and not a mandate, you can make this dish without paneer as well. This recipe is also an excellent source to include a variety of vegetables in your diet. The creamy consistency and its mild n sweet taste makes even kids to enjoy it without much hesitation.

There are many variations of this korma; using different spices, adding fresh fruits, replacing cream with yogurt, and so on. However, this method of preparation is my personal favorite. I love the addition of raisins and honey along with fresh fruits, which give the dish a natural sweetness. For all the vegans out there, you can easily convert this recipe into a vegan version by simply substituting milk cream with coconut milk, butter/ghee with coconut oil, honey with maple syrup / brown sugar, and paneer with tofu.

Navratan korma is a usually served during the festive season but can be enjoyed anytime, it is also a restaurant delicacy. It is a comfort food and its creamy texture makes it a perfect side dish to go with roti, naan or rice.

If you love Korma dishes, check out another recipe from my blog archives; a South Indian style Vegetable Kurma.

Enjoy, Happy Cooking…!

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Navratan Korma

An Exotic Dish from the Hearts of Mughlai cuisine, Navratan Korma! Made with Nine different Vegetables, Fruits and Nuts in a Mild & Semi-Sweet Creamy Gravy!!

Course Side Dish

Cuisine Indian

Keyword korma, kurma, navratan korma

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 5

Author Akhila

Ingredients

For the curry paste

• 4-5 cashews
• 1- inch sized ginger
• 3 garlic cloves
• 1 large onion (roughly cubed)
• 2 big tomatoes (roughly cubed)

Veggies

• ¾ cup cauliflower florets
• ½ cup frozen green peas
• ½ of a red bell pepper (cubed)
• ½ of a green bell pepper (cubed)
• 1 carrot (cubed)
• 1 potato (cubed)
• ½ cup beans (sliced an inch length)
• ½ cup paneer (cubed)

For the korma

• 1 tbsp butter/ghee
• ½ tsp cumin
• 1 bay leaf
• ¼ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• ¼ cup cashews
• ¼ cup raisins
• 1 tbsp kasuri methi / dried fenugreek leaves (crushed)
• 1-2 tbsp honey
• ¼ cup milk cream (optional)
• 2 cups water (plus more)
• Cilantro leaves (chopped, to garnish)
• ¼ cup pomegranate seeds (to garnish - optional)
• Oil (as required)
• Salt (as required)

Instructions

• Slice ‘em up: Clean and cut veggies as per the above ingredient list. For more veggie options see notes section below.
• Cook hard vegetables: Boil cauliflower, potatoes, beans and carrots by adding turmeric powder, salt and water (just enough to cover the veggies) until they are cooked well. Strain, reserve the stock, and also keep aside the cooked veggies separately.
• Fry ‘em up: In a small pan, toast paneer cubes on both sides until they are golden. Transfer to a bowl and in the same pan, fry cashews and raisins until they are golden. Keep aside.
• Make the curry paste: In a pan, heat little oil on medium heat and add cashews, ginger, garlic, onions. Sauté for 2-3 minutes, followed by adding tomatoes. Sauté until they are slightly cooked and mushy. Switch off the flame and allow it to cool. Once it is cooled, grind them into a thick paste.
• The Curry: Heat butter/ghee in a large pan, add cumin seeds and bay leaf. Sauté until they are fragrant. Add the grinded curry paste, sauté and cook until the color of the curry slightly changes and becomes thick.
• Add spice powders: Chili, turmeric, coriander powder and garam masala. Sauté for 4-5 minutes on a low flame until the oil starts to separate.
• Add bell peppers and green peas; mix well with the masala.
• Add 1 cup of the reserved stock, season with salt and bring the curry to a boil. Once it starts boiling, add the cooked veggies and 1 tbsp honey; check and add more if needed. Add crushed kasuri methi, stir and mix the curry well.
• Add toasted paneer, fried cashews, raisins and milk cream. Cook for 1-2 minutes. Check for the seasoning.
• Garnish: Switch off the flame and garnish with cilantro leaves. Garnish with pomegranate seeds once the curry is slightly cooled and ready to serve.
• Serve: Goes well with Rice, Roti, Naan or any bread. Enjoy!

Notes

1. Veggies: Red Green Yellow bell pepper, cauliflower, beans, carrots, green peas, potato, broccoli, snow peas, squash, corn

2. Fruits: Pomegranate seeds, grapes, pineapple

3. To make it Vegan: Substitute milk cream with coconut milk, paneer with tofu, ghee / butter with coconut oil, and honey with maple syrup / brown sugar.

4. The strained water / stock in which the veggies were cooked in step 2 can be reserved for step 8 while preparing the curry.

5. If you are adding pineapple or grapes, you can add them at step 9.

The post Navratan Korma appeared first on Pepper Delight.

If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

The post Matar Paneer / Paneer Peas Curry appeared first on Pepper Delight.

So, I guess you might be wondering what’s so special about this Kurma? Well, all I can say is… just taste it and you will understand, it’s soooo yummy, the Best! It’s creamy, rich and flavorful… I bet you cannot ask for anything more from a Kurma!!!

Kurma is a popular South Indian side dish served along with Poori (fried flat bread), Chapati, and other mains during any meal of the day, although quite favored for breakfast and dinner. It’s a yellow colored, non-spicy dish, light on masala, yet creamy and totally delightful. You might have noticed that I highlighted this recipe as a South Indian classic, coz it is quite different in preparation from its North Indian variant – Korma. The North Indian Korma on the other side is more of an orange-red colored dish, high on masala flavors, rich, and elegant.

This recipe is inspired from the preparation by a chef at my hometown, whom we used to invite to cook and lend a helping hand to our family while organizing parties and large family gatherings. I distinctly remember how good our whole house used to smell, we peeping into the kitchen to get a glimpse of the dishes being prepared, and if possible a spoonful to taste. The green paste in this recipe is the star of the dish; it brings together the flavors and the unique aroma. The use of grated coconut along with cashews contribute to the kurma’s rich creaminess and fennel, ginger n garlic towards the beautiful aroma. While you try this recipe at home, do stop and take a second to smell the green paste before pouring it to the cooking pan; Awaken your Sensory Glands to the wonders of the Spices! This dish also has got a light tanginess from the Yogurt and can be substituted with tomatoes if you prefer so.

Vegetable Kurma is a simple and delicious curry which goes well with roti, naan, chapati, appam, idiyappam and many other main dishes, but for me it goes best with Poori. The creaminess of the Kurma vs the crispy-crunchy fried Poori… its Pure Bliss!!!

Enjoy, Happy Cooking…!

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Vegetable Kurma

Aromatic and Creamy South Indian Style Mixed Vegetable Kurma…!! This mildly spiced curry is the Best Side Dish you can ask for with Poori / Appam / Naan.  

Course Side Dish

Cuisine Indian

Keyword kurma, vegetable curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the green paste

• ⅓ cup grated coconut
• 6-8 cashews
• ½ inch sized ginger
• 2 garlic cloves
• 1-2 green chilies
• 3 pearl onions
• ½ tsp perumjeerakam / saunf / fennel seeds
• ¼ tsp coriander powder
• ½ tsp turmeric powder
• 3-4 curry leaves
• 1 tbsp cilantro leaves
• ¼ cup water (or more)

For the Kurma

• 1 cinnamon stick
• 2 cloves
• 2 cardamoms
• 1 medium sized onion (sliced)
• 2 medium carrots (cubed)
• ¾ cup green beans (chopped)
• 1 potato (cubed)
• ¾ cup cauliflower florets
• ½ cup frozen green peas
• 2 cups water
• 1-2 tbsp beaten curd
• Cilantro leaves (garnish)
• Oil (as required)
• Salt (as required)

Instructions

• Make a fine paste of the ingredients listed above and keep aside.
• Heat little oil in a heavy bottomed pan and sauté spices in it until they are fragrant.
• Add onions and a pinch of salt, sauté for another 3-4 minutes on medium flame.
• Add the chopped veggies, water (just enough to cover the veggies), salt and cook until the vegetables are fully cooked. Mash the cooked veggies with the back of wooden spoon.
• Add the grinded paste (add a little water if the curry is too thick) and cook on low flame for 5 minutes. The kurma consistency should be thick.
• Add beaten curd and mix well, check for the seasoning and cook for 1-2 minutes more. Switch off the flame and garnish with chopped cilantro leaves.
• Enjoy with Poori, Appam, Idiyappam, Roti or Naan.

Notes

1. You can substitute curd with tomato, but curd tastes best for this kurma.

The post Vegetable Kurma appeared first on Pepper Delight.

With Easter being around the corner, it’s time to share my recipe for one of the most popular Easter dishes of my hometown Kerala; Fish Molee…!

So, what’s this dish all about? It’s a mildly spiced fish stew made with coconut milk, usually served along with Appam (pancake made with fermented rice batter and coconut) or bread. I’m still not convinced on what it’s actual name is, I hear Fish Molly / Molee / Moilee (duh, people pronounce it differently) and in Malayalam we call it Meen Molly; meen meaning fish, likewise.

Spicy Hot is a major highlight of all the fish recipes in Kerala, and that’s where fish molee stands out for its versatility & being mild on the spiciness. The use of green chilies and black pepper keeps the heat subtle while the coconut milk makes it creamy and rich, and of course the aroma from the fresh curry leaves takes the whole dish to the next level… No wonder it’s a tourist favorite!!!

The story of the dish Fish Molee goes all the way back a few centuries when Portuguese were colonizing India, and Kerala was one of their major trading ports then. Their influence gave a major impact to Indian culture, trade and food. They introduced many vegetables including potatoes, pineapple, watermelon, guava as well as some of their signature dishes like Pork Vindaloo, Portuguese Beef stew and Barbeque, to the Indian food palate. Since Kerala was abundant with spices, coconuts, and seafood, the local people who worked for them cooked some of their traditional Kerala dishes, but they couldn’t handle the heat. So, the dish was later modified by getting rid of the red chili powder and adding coconut milk, to make it mild. The Portuguese very much enjoyed the dish and named it after the lady Molly who cooked it, and that’s how Fish Molee was born!

Fish Molee is quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used.  Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also go well.

Interested in more Kerala style fish recipes, check this out:

• Anchovy Fry/ നെത്തോലി നിറവ്
• Fish Fry / മീൻ വറുത്തത്
• Roasted Coconut Fish Curry / വറുത്തരച്ച മീൻ കറി
• Fish Curry with Coconut Milk /തേങ്ങാപാൽ ഒഴിച്ച മീൻ കറി
• Red Fish Curry/മീൻ മുളകിട്ടത് 
• Fish Biriyani 

Enjoy, Happy Cooking…!

Interested in a Gluten-Free version with Greek flavours? Check out this healthy Greek Fish Soup with potatoes & vegetables (Psarosoupa) from The Hungry Bites.

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Fish Molly / Molee / Kerala Style Fish Stew

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...! 

Course Side Dish

Cuisine Indian

Keyword fish curry, fish molee, fish molly, kerala easter

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akhila

Ingredients

For the marinade

• ½ kg fish (see notes, I have used pompano here)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• Salt (as required)

For the fish molee

• ½ inch sized ginger piece (finely minced)
• 2 garlic cloves (finely chopped)
• 1 medium sized onion (sliced)
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 sprigs of curry leaves
• 1 tbsp lemon juice
• 1 to mato (sliced to rounds)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
• In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
• In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
• Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
• Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.
• Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
• Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
• Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
• Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.

Notes

• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.

• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.

• Adjust the spiciness of the curry according to your taste by reducing green chilies.

• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

The post Fish Molly / Molee / Kerala Style Fish Stew appeared first on Pepper Delight.

As I started exploring more dishes for my blog, I decided that I should try out goat as it is widely served and enjoyed in India. Finally my hubby got me the recipe and here you go…

My adaptation of a North Indian Goat Curry, it’s rich, spicy, and goes well with rice or naan.

Thank You Prabodh for the recipe…

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Goat Curry

A North Indian Style Spicy Goat Curry.

Course Main Course

Cuisine Indian

Keyword goat curry, indian, mutton curry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 3

Author Akhila

Ingredients

• 2 lb mutton (with bone)
• 1/2 tsp sugar
• 2 onion (finely chopped)
• 2 tbsp ginger- garlic paste
• 1 green chilies (slit)
• 2 tbsp meat masala
• 1 tbsp red chili powder
• cilantro leaves (garnish)
• 1 cup water
• Salt (as required)
• Oil (as required)

Instructions

• Clean and cut lamb into medium size pieces. For this dish I would prefer using lamb with bone on it. Equal portions of shoulder cut and a soup cut would be ideal.
• In to a pressure cooker, add oil and sugar, and place on low flame.
• As the sugar starts caramelizing, add finely chopped onions and a pinch of salt. Stir well so that the sugar blends well with the onions.
• Continue cooking the onions slowly till it’s properly broken down and turns brownish.
• Add the Ginger-garlic paste and the green chilies. Cook till the raw smell of the garlic subsides.
• Add the meat masala and chili powder, saute for 2 minutes.
• Add the lamb pieces and water, close the lid and pressure cook on a medium flame until the whistle blows 5 times.
• Take the cooker off the flame, and allow it to rest till the pressure goes off.
• Open the lid, and cook in low flame. Add salt as needed.
• As the water evaporates and the gravy starts thickening, add the coriander leaves to garnish, and your dish is done.
• Serve with Rice or Naan

Notes

Meat masalas are the pure blend of chili powder, coriander powder, cumin, black pepper, aniseed, cassia leaves, clove leaf, garlic, cinnamon, dry ginger, cassia, clove, turmeric, cardamom, star anise, mint leaves, kasuri methi and mustard. It is readily available in shops with various brand names.

The post Goat Curry appeared first on Pepper Delight.