Fish curry

  1. 8 fish fillets (cleaned) I used king fish
  2. 2 large onions, finely chopped
  3. 1 large tomato, finely chopped
  4. 1 cup thin coconut milk
  5. 3 tsp Tamarind Paste
  6. 2 tsp vegetable oil
  7. 1 cup water
  8. 10 curry leaves
  9. Fish masala (I used the ready-made Priya fish masala)
  10. coriander leaves finely chopped
  11. salt as required
  1. clean the fish fillets and add some turmeric powder. keep aside.
  2. Use the fresh, grated coconut to make coconut milk, Mix water to the grated coconut and blend it into a smooth paste, use a strainer to drain the coconut milk. Soak tamarind in little water for ½ hr, squeeze the tamarind to make the tamarind extract or the pulp. keep aside for further use.
  3. In a pot heat oil, add the fish masala as needed (I used 3 tsp of masala) then add curry leaves & ginger garlic paste, chopped onions, fry until the onions turn transparent, then add the chopped tomatoes. when the onions and tomatoes cool, make a smooth paste.
  4. Add the paste to the pot along with water, tamarind pulp and coconut milk, bring the curry to a boil, fish fillets and bring the curry to a boil, add salt as per taste.
    add more fish masala if needed.
  5. Add coriander and serve with rice.

prawn masala (Starter)

Prawn masala is the quickest and the yummiest prawn recipe I ever prepared. Thanks to Anuja for sharing her recipe with me :-)
  1. 1kg prawn (devein,wash)
  2. ½ tsp turmeric powder
  3. 4 tbsp ginger garlic paste
  4. 2 tbsp red chilli powder
  5. salt as needed
  6. 2 tsp chopped coriander
  7. 2 tsp lemon juice or tamarind pulp
  8. 2 tsp rice flour 
  9. 4-5 tbsp cooking oil
  1. Add turmeric to the cleaned & de-veined prawns, keep aside for 10 mins. add ginger garlic paste, red chili powder, salt, chopped coriander, lemon juice or tamarind pulp. Add rice flour.
  2. Keep aside to marinate for 30 minutes.
  3. In a pan add oil & shallow fry the prawns.
  4. The prawns will turn crispy if you add rice flour.

Sol kadhi

Solkadhi is a cold soup or an appetizer popular from the coastal region of Maharashtra. It is made from kokum & thin coconut milk with added spice, it is known for its digestive properties. Solkadhi is served with fish curries or fried fish during meals.

  1. 5 kokums dissolved in ½ cup water
  2. 2 cups thin coconut milk
  3. salt as required
for the tempering:
  1. 1 tsp cumin seeds
  2. 1 tsp crushed green chilies
  3. 5-6 curry leaves
  4. a pinch of Asafoetida
  5. ½ tsp garlic paste
  6. 1 tbsp oil
  7. 1 tsp coriander leaves for garnishing

1. Soak the kokums in ½ cup of water for an hour. After an hour,squeeze the kokum completely to get the kokums extract.
2. Add the kokums extract to the coconut milk, add salt
3. Add the tempering to the solkadhi- heat oil add the cumin seeds, curry leaves, Asafoetida, crushed green chilies, garlic paste, coriander seeds.
4. Add the tempering to the solkadhi.
5. Serve chill. With fish curry, fish fry of your choice.

Matar- paneer Masala ( Peas- cottage cheese gravy)

A cottage cheese & peas gravy with delicate & rich flavour made with cashewnuts, served with your favorite Indian bread roti or plain paratha. Goes well with fried rice too. 

1½ cup peas ( I used frozen peas)
250 grams cottage cheese( paneer)
2 medium size onion
2 medium size tomato
2 tsp ginger garlic paste
10 cashew-nuts soaked in ¼ cup water
2 tsp red chili powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp kitchen King masala
Salt as per taste
1 tsp of kasoori methi
3 tsp cooking oil
Make cubes of paneer, keep aside for later use.
Roughly chop onions & tomato. In a shallow bottom pan, add oil, when the oil turns hot add ginger garlic paste & sauté for 5 mins. When the raw smell of ginger garlic goes off, add the onions and sauté until they turn transparent. After the onions turn transparent add the tomatoes. Cook the tomatoes until they turn soft. Keep aside to cool. 
Take a blender and add the soaked cashews along for with the onion- tomatoes, blend it into a smooth paste. 
Take the pan and add the onion tomato paste, let it cook for 5 mins. In the meanwhile add the red chili powder, coriander & cumin powder, kitchen King masala & salt. As the onions n tomatoes are already cooked no need to cook the paste again, add the peas & paneer n mix the peas- paneer well into the grave. Bring the peas paneer gravy to a boil & switch off the flame. Add the kasoori methi after you switch off the flame & give the gravy a quick stir. Transfer the gravy to a serving bowl. Serve with plain paratha/ roti or jeera rice.
Adjust the gravy as per your liking. Add more water if you like. Also add red chili, kitchen King masala as per your liking & taste. 
Kasoori methi is added at the end after switching off the flame because it turns the gravy bitter if you add it in the begnning. 

Homemade Chikoo Ice Cream

In our recent India trip M got hooked onto Chikoo Ice cream from the popular ice-cream parlor near our house. I got 8-10 scoops of ice cream packed in small containers n kept them in the deep freezer, he was thoroughly enjoying them each night. After we came back from our short trip back home, M was missing the Chikoo Ice cream the most, I promised him I'll try my hands at making it at home.This is very simple recipe adapted from the mango ice cream Aai used to make, but the only difference is I added cooking cream and there's no need to boil the milk in this recipe. Enjoy the Chikoo Ice-Cream.


  1. 1 dozen Chikoos
  2. 250 gms Cooking Cream (little more than ½ cup)
  3. 1½ cups full fat milk
  4. ½ cup Milk powder
  5. 1 cup sugar
  1. Peel the chikoos, deseed and make blend the fruit to make a smooth pulp, keep aside.
  2. Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a whisk mix together to remove lumps if any formed by the milk powder.
  3.  Add the chikoo pulp and using a blender, whisk it for 1 minute untill all the ingredients are incorporated. Taste the chikoo milk if needed add more sugar.
  4. Transfer the chikoo milk to an air tight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hrs, remove it again and churn it for 2-3 minutes, transfer it to the air tight box again.
  5. This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.

    Chikoo Ice Cream recipe in Archana's Kitchen
    1. When you blend the ice-cream, it should be of the same consistence of that of a softy.
    2. If the ice-cream is not similar to softy, please leave it in the freezer until it reaches the correct consistence.
    3. If the ice-cream is too hard, leave it outside to melt for a while. 

      Recipe for Mango Ice cream


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