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Recipes from India

Meen Varathadu: Fish Fry

Author: Leena Kannamthanam


1000g Coal Fish (Monk Fish or Devil Fish)
5 garlic
4 red onion
5 cm ginger
2 pinch of turmeric
3 tbsp fish masala
Lemon juice for 2 lime
4 tbsp ghee or 6 tbsp oil


  1. Clean, wash and dry the fish and cut it into a piece of 3 cms.

  2. Peel Garlic and cut it into fine pieces, Peel the onions and cut it into very fine rings. Peel the ginger and cut it into fine cubes.

  3. Make fine paste of garlic, ginger, onion, turmeric, fish masala and lime juice.

  4. Marinate the fish pieces in the paste for 1 hour and keep it in a cool place.

  5. Heat ghee or oil ina pan, fry the marinated fish in the ghee or oil fromboth the side for about 4 mins.

Kottayam Beef curry: Kottayam Beef curry


1 kg Beef
6 Table Spoon Oil
Boiled Potatoes 3 Medium size
2 Onions chopped nicely
2 Table Spoon Ginger paste
6 Garlic pods
5 green Chilli medium size
2 Table Spoon Vinegar
Salt as required
2 Table Spoon Coriander powder
1/2 Table Spoon Chilly powder
1/4 Table Spoon Turmeric Powder
1/4 Table Spoon Pepper Powder
3 Pieces Cinnamon
3 Pieces Cloves
1 Piece Cardamom
1/4 cup Coconut Milk
1 Table Spoon Ghee
1 Table Spoon Mustard seed
few Curry leaves


  1. Mix together coriander powder, chilly powder, turmeric powder, pepper powder, cinnamom pieces, cloves and cardamom pods to make it a fine paste.

  2. Sauté half of the onions and add ginger, garlic and green chillies.

  3. Add mixed masala followed by Beef pieces, vinegar and salt.

  4. Stir in the coconut milk.

  5. Add the potatoes into the beef when it is almost done.

  6. Heat oil and ghee in a different pan.

  7. Add mustard seeds and when they crackle, add remaining onions and curry leaves.

  8. Pour this into the curry and serve it hot with Rice.

Murgh Mussalam: Chicken Massala


1 whole chicken (1/2 - 1 kg)
4 onien cut in small cubes
5 tomatoes finely chopped
1 tbsp. garlic
2 tbsp. ginger
1 tbsp. green chilies
1/2 cup jogurt
2 - 3 bay leaves
7 - 8 black pepper
3 - 4 cardommem
2 brown cardommem
1 tbsp. chili powder
1 tbsp. coriander powder
1 tbsp. turmeric powder
1 tbsp. cumin
salt to taste
7 tbsp. oil
coriander leaves to garnish


  1. Clean the chicken and cut into small pices.

  2. Take 4 tbsp. of oil in a pan and fry the chicken till brown and keep it seperate.

  3. In the left over oil fry the bay leaves pepper powder and cardommem.

  4. Add onien, ginger and garlic and the green chili to it and fry it on a low temperature.

  5. Add chili powder coriander to the mixture and fry for about 3 to 5 min.

  6. Add tomatoes and stire it for sometime.

  7. Add jogurt and 3 cup's of water and let the mixture heat for about 5 to 8 min.

  8. And then add the fried chicken to the above mixture and let the chicken cook till its soft.

  9. Garnish it with coriander leaves and server it hot.

Bharatha: Brinjol Curry


2 - 3 brinjol, ca. 500g
4 onion finely chopped
2 tbsp. ginger
4 tomatoes chopped
1/2 tbsp. turmeric powder
1 tbsp. chili powder
1 tbsp. salt
1/2 tbsp. coriander powder
1/2 tbsp. garam masala
2 tbsp. coriander leaves, chopped
6 tbsp. oil to fry


  1. Wash the brinjol and pack it in aluminium foil, and back it in a pre heated oven for about 70 mins. at 180° C till it is soft.

  2. Unpack the brinjol and let it cool and the chop the packed brinjol into small cubes.

  3. Put some oil in a pan and fry the chopped onien till it is golden brown in color and the add chopped ginger and fry for another 1/2 min.

  4. Add tomatoes and and cover the dish for about 5 min. and be carefull that the mixture does not get burnt.

  5. Add the chopped brinjol to the above mixture and add chili powder and salt according to the taste and let the mixture be heated on a low heat for about 10 - 15 min.

  6. As the last step add some coriander powder and garam masala and coriander leaves and chopped ginger and server it hot

Paneer: fresh cottage cheese


2 l milk
12 tbsp. lemon juice or 1/4 l jogurt


  1. Boil the milk and when the milk is boiled add either the lemon juice or the joghurt into the boiled milk.

  2. Cook for a few minutes so that the milk gets seperated.

  3. Filter the seperated milk in a muslin cloth and collect the left over inside the cloth is paneer.

  4. Press the paner in the muslin cloth and keep a weigth on the cloth for about 2 hours so that paneer takes a shape.

  5. 2 l of milk gives about 275 g of paneer.

Palak Paneer: Spinach with Paneer


paneer from 2 l milk
6 tbsp. oil
200 g onien finely chopped
1 tbsp. cumin
3 - 4 tomatoes chopped
1/2 tbsp. chilli powder
1/2 tbsp. cumin powder
1 1/4 tbsp. salt
300 g fresh spinach, chopped finely
50 ml. cream
1/2 tbsp. coriander powder
1/2 tbsp. garam masala


  1. Put some oil in the pan add onien and cumin and fry till brown. Add tomatoes and stir it for about 5 min. be cafefull that the mixture does not get burnt.

  2. Add chili powder , turmeric powder and salt and then the spinach and cream and paneer and steir it carefully so that the paneer pieces does not get masshed up. Cook it for about 10 - 15 min. on a medium heat.

  3. Add coriander powder and garam masala, garnish with chopped tomatoes and ginger. Serve it hot.