Ingredients
Squid (small) 200 gm
Green gram (soaked in water) 50 gm
Banana tender stems (Cut into small pieces) 50 gm
Tomato 30 gm
Onion 50 gm
Curry leaves 10 gm
Green chilli 20 gm
Garlic 5 gm
Ginger 3 gm
Curry powder 12 gm
Chilli powder 5 gm
Turmeric powder 5 gm
Pepper powder 3 gm
Salt 5 gm
Oil 20 ml
Drumstick leaves 30 gm
Second extract coconut milk 1 cup
First extract of coconut milk 1/2 cup
Cinnamon 5 gm
Rampe (Pandan leaves) 10 gm
Water 1 cup
Method
Clean and wash the squid.
Add ingredients into a pan with water and boil well until all water is evaporated. Green gram, tender banana stems, salt (2.5 gm), green chilli (5 gm), curry powder (5 gm), chilli powder (2.5 gm), onion (20 gm), garlic (5 gm)
Fill above mixture into squids, and tightly fix the squid tube with a toothpick.
Heat oil in a pan, add the rest of the onion, Rampe, curry leaves, cinnamon, green chilli and cook till golden brown.
Add turmeric, chilli powder, pepper powder, curry powder, salt and roast in a pan on slow fire.
Add garlic-ginger and tomato into the mixture with second extract of coconut milk.
Add stuffed squids and drumstick leaves, cook for a minute.
Add the first extract of coconut milk and simmer till correct consistency. Serve with parantha or rice.
Wild Green eggplant mallum
Ingredients
Wild green egg plant gm 200 gm
Red onions (sliced) 10 gm
Curry leaves 5 gm
Scraped coconut 50 gm
Green chilli 10 gm
Turmeric 3 gm
Dried shrimps 10 gm
Mustard 5 gm
Garlic 10 gm
Salt 3 gm
Oil 20 ml
Broken red dry chilli 10 gm
Cinnamon 5 gm
Method
Remove stems from the wild green eggplant, crush and wash, allow the water to drain.
Heat oil in a pan, add onions, fry for a minute.
Add mustard seeds, when they pop, add chilli pieces, shrimps, crushed eggplant and salt. Cook them on moderate heat.
Add green chilli, garlic, turmeric, curry leaves, cinnamon, pepper, and coconut mixture on top of the green eggplant, cook them with a covered lid.
Keep on simmer for two minutes and finish with lime juice
— Recipes courtesy Executive Chef Ramasamy Selvaraju and Chef Vijendra Singh Mertia , Vivanta by Taj-MG Road,
Garlic curry
Ingredients
Garlic pods (peeled) nos 4-5
Red onion (sliced) 50 gm
Curry leaves 10 gm
Green chilli 5 gm
Onion 50 gm
Curry leaves 10 gm
Rampe 10 gm
Red chilli powder 5 gm
Unroasted curry powder
Fenugreek 3 gm
Salt to taste
Turmeric powder 3 gm Mustard powder 3 gm
First extract of coconut milk 1-1/2 cup Water 1 cup
Method
Peel garlic cloves and set
aside.
Heat a pan with 1 tbsp cooking oil and add chopped onions. Cook onions till golden brown. Now, add curry leaves Rampe, chopped green chilies, red chilli powder, curry powder, mustard powder, turmeric powder and stir well.
Add garlic, salt to taste and coconut milk and mix well. Let it cook until the garlic is tender.
Stir occasionally and add more water or coconut milk if desired.
Jack Seed Kalupol (roasted coconut) curry
Jack Seed Kalupol (roasted coconut) curry
Ingredients
Jack seeds nos 50
Red onion (sliced) 30 gm
Curry leaves 10 gm
Scraped coconut 10 gm
Green chilli 10 gm
Dal 5 gm
Rampe 10 gm
Roasted red chilli 10 gm
Garlic 5 gm
Salt 5 gm
Second extract of coconut milk 1-1/2 cup
Mustard ground 5 gm
First extract of coconut milk 1/2 cup
Cinnamon 5 gm
Method
Wash jack seeds and boil with some salt
Crush the boiled jack seeds and remove the shell.
Finely cut green chilli and red onion.
Roast dal and coconut on a pan till golden brown, blend with garlic to a paste.
Add all the ingredients into a pan except jack seeds, first extract of coconut milk, dal; coconut paste and mustard, cook till water is reduced by half.
Add jack seeds, first extract of coconut milk, dal; coconut paste, mustard into the mixture.
Simmer till correct consistency.
Serve hot with steamed rice.
