Posted on 20. Nov, 2011 by Chef Hari.
If you are fond of spicy south Indian flavors of seafood curries, this is a version that you will absolutely love. Meet “Puli Munchi” – Mangalorian version of hot and sour curry. Recently a friend from Mangalore shared this recipe which i tried at home with results that matched the Bar & Restaurants back home. I grew up eating a fried and dry version of this which is typically made with mackerel or pomfret. This is very popular in non-vegetarian restaurants in Mangalore, Udupi and Kundapur regions of South West India. I like to use shrimp as it is very easy and quick to prepare. For people who are hard pressed for time like me, it is best to make the puli munchi paste in small batches and refrigerate it. You can use it for a multitude of recipes including chicken and seafood curries. It is very important that you use the Bydagi Chillies from Karnataka. This is now available in Indian groceries stores in the USA!! great now i do not have to carry a bag full of these chillies when i travel back home!
• 1 lemon size ball of tamarind
• 10 to 12 dry red chilies (Byadge or Kundapur chilies)
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• Pinch of turmeric powder
• 1 tablespoon of vegetable oil
• 1 tsp mustard seeds
• 8 cloves of garlic
• 8 to 10 curry leaves
• 1 pound of medium raw fresh shrimp, peeled and deveined
• Salt to taste
1. Soak the tamarind in water for about an hour and extract the pulp.
2. Dry roast the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with turmeric with 1 table spoon of oil
3. Use little water and grind the above to a fine thick paste with tamarind.
4. Heat oil in a pan. Add the mustard seeds, curry leaves, crushed garlic, when they splutter, add the paste, water as needed, salt and bring it to a boil.
5. Add the shrimps and simmer for 5 to 8 minutes.
6. Serve hot over rice.
Posted on 20. Feb, 2011 by Chef Hari.
Take time to make yourself or your family home made lunches to go. It is a perfect way to keep your nutritional intake high and a very healthy habit to develop. Pack a home made lunch and surprise your better half – a perfect way to show how much u care for your family.
Some Tips for Left Overs-
-Left over cooked vegetables can be mixed togethere in pasta or rice or cous cous and drizled with some dressing of your choice
- Grilled chicken can be chopped up and tossed in some salad greens or make a flavorful chicken sandwich with some indian spices.
- Left over lentils (dals) can be used as heartly soup for lunch along with a side of bread.
One time saving tip -
If you plan to use dinner left overs in tomorrow’s lunch, pack the leftovers directly into the lunch container as you clear the table.
Want to take it a step ahead – Make a box lunch using a bento box or a tiffin carrier. There are some amazing bento tiffin boxes available which i use often.
With a main meal put some mozzarella and tomato with basil, some baby carrots and hummus dip. Wrap a whole wheat roti or tortilla around some left over grilled chicken or turkey with lettue and avacado (my favorite). Dont forget some fresh fruit to finish the meal and make it a filling yet healthy lunch.
Some simple recipe ideas below
Posted on 23. Jan, 2011 by Chef Hari.
Recently on my fight to London i saw a part of this travel series and it is simply outstanding to say the least.I have seen many culinary travel shows that have been shot in India over the years but by far Gordan’s Great Escape is the best so far. I wanted to share it with my friends. So here it is .. Enjoy… India
Posted on 04. Dec, 2010 by Chef Hari.
I have a nostalgic fondness for this yellow slab of soft goodness flavored with Kashmiri saffron. The cake we call Chai cake at home, perfect with hot chai.
Orange and Saffron Yogurt Loaf
MAKES 1 LOAF
½ cup plus 2 tablespoons plain whole yogurt
1 cup 2 tablespoon sugar
2 teaspoon saffron strands
2 large eggs
½ cup vegetable oil
Finely grated zest of one lemon
Juice of 1 lemon
Finely grated zest of one orange
Juice of 1 orange
½ vanilla bean, split and scraped
1 cup 2 tablespoon all purpose flour
2 ¼ teaspoons baking powder
Preheat the oven to 350ºF. Butter the inside of a 9 x 5 by 3 inch loaf pan.
Finely grate the zest of the oranges. Juice 1 of the orange and reserve. In a large bowl, whisk together the yogurt, sugar, saffron and eggs. Add the vegetable oil, lemon zest and lemon juice, orange zest, orange juice and vanilla bean seeds. Add the flour and baking powder whisking until just combined. Do not over mix.
Pour the batter into prepared pan. Bake until a knife inserted into the center of the cake comes out clean, 30 to 40 minutes. The cake will be dark golden on top and should pull away just a bit from the sides of the pan. If the crust begin to darken too much, cover the cake with a piece of aluminum foil. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack, remove the pan and cool completely.
Posted on 12. Dec, 2009 by Chef Hari.
For all those who love a good slice of pizza, and for those who can’t get enough of flavors from the Indian subcontinent! Tiffin etc is here to the rescue. Here is perfect example in what i believe that Indian food can be fun, chic, light and refreshing.
A trip to the city of Philadelphia and you can taste something that is unique. Traditional pizzas with Indian flavors and Indian street style drinks.
It took me a few months of testing (and tasting) and re-testing the flavor combination of bold Indian flavors with thin crust homemade dough and fresh mozzarella. What we came up with is 6 different pizzas each with has its own homemade sauce and toppings.
Murg Makhani & Lal Mirch
tandoori grilled chicken, “makhani” – home made tomato sauce, red chili flakes and fresh mozzarella
slivers of bbq tandoori grilled lamb, homemade onion sauce, roasted tomatoes and fresh mozzarella
seasonal tandoori grilled vegetables, roasted garlic, cilantro mint pesto and fresh mozzarella
creamed spinach, ricotta cheese and crumbled homemade cottage cheese
Paneer Tikka And Hari Mirch
tandoori grilled cottage cheese, “makhani sauce”, green chillies and mint
minced tender lamb, english peas, cilantro mint pesto and ricotta cheese
712 W Girard Ave
Phone: (215) 922-1297