Baked & Broiled , Ginger-Garlic-Honey Salmon ! RECIPE #309

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Step 1:- Preheat Oven to 375 degree F  .

Step 2:-  Wash and cut salmon  ( 2 1/2  lbs /  ~1 1/4  kg  ) ,

into  pieces ( as in the pic below ) and set aside ( on an Oven  proof pan ) .

  

Step 3:-    In a Mixing bowl , combine  oil  (  Ghee/ Olive oil / butter ,1/2 -  3/4 cup  ), garlic ( minced / finely chopped , 2 table spoons ) , ginger  ( minced / finely chopped , 1 table spoon ) , soy sauce ( light , 1/4 cup  ) , pepper powder  ( 2 teaspoons ) , parsley  ( finely chopped , 2 table spoons )  , salt 

and honey  ( 3 teaspoons  ),

well and  apply it on step 2  salmon pieces ,  and refrigerate for 20- 30 minutes .

cover the pan with  a heavy duty aluminium foil and bake for   28-30  minutes , 

until its surface color changes to  pale ( as in the pic below ) .

 Now  broil  for  5-6 minutes ,

until its surface looks like as in the  pic below  .

Step 4:-  Baked & Broiled , Ginger-Garlic-Honey Salmon   is ready .......: -) enjoy   .....J A Mathew :) 

Easy, Instant Pot , Kerala Style, Beef Curry !RECIPE #308

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

Step 1:- Wash ,  and clean  "  beef  " ( 3 lb~ 1 1/2  kg ) and set aside 

Step 2:-  Slice tomato (  a big one) , onion ( 3 , large  red ) , green chillies ( 4-5nos ,  as such  )  ginger (  chopped , 1/3 cup ,  / 4" of a root ), garlic (  chopped 1/3 cup  /  8-9 cloves  ) , curry leaves  (  2 twigs ) and  set aside 

Step 3:- Set aside ,cloves ( 5-8 nos ) , cumin seeds ( 1/2 teaspoon) mustard seeds ( 1 1 /2 teaspoons ) ,pepper corns ( 8-10 nos ) , cardamom (4-6 nos ) , cinnamon ( 1 medium sized stick ) , fennel seeds ( 1 1 /2 teaspoons), and anistar 1 petal of a flower ) 

Step 4:-  Select the  Saute option  , and once  the pot is preheated , splutter  'the step 3 whole spices'   

and now add  "step 2  garlic , ginger , green chillies and curry leaves  ", saute for 1 minute and add 

"step 2  onions", saute until the onions become soft and transparent .

and  now add turmeric powder ( 1 teaspoon )  , kashmiri chilli powder ( 2 teaspoons)  , coriander powder  ( 3  teaspoons ) ,  saute for 1 minute, 

  and add "step 2  tomato  "

salt   and water ( 1 cup )  , and saute 

until  tomato becomes mushy ( max ~ 1 1/2 minutes ) ,

  now add step 1 beef .

Step 5:-    Combine .

And now  press the "Manuel'  button and + or - button until the display reads 18 ( 18  minutes) . and close the lid and and cook for until the display reads zero   ( the display will count down from 18- 0 ) ,   release the steam .

   

And Now press the " saute" button again ,  open its lid , 

 and add pepper powder  ( 1 teaspoon) ,

cilantro ( chopped 1/2 cup ), combine and cook ( through on saute mode ) for another 4- 5 minutes .  AND NOW TURN OFF THE INSTANT POT !

Step 7 :- Easy, Instant Pot , Kerala Style,  Beef Curry  is ready .......: -) it goes well with   with  steamed rice/ Chapathi/ paratha/Tortilla ..... Enjoy :) J A  Mathew . 

'Jes Special' , Nadan Chembu / Taro Root Kerala Style Curry ! RECIPE #306

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Recipe   Courtesy My Mommy ( Ammuus ) <3 

Step 1:- Wash  thoroughly  and  remove the skin of  Chembu / Taro root  (  7-8  nos ) ,   cut them into small  pieces and set aside .

Step 2:- Grind coconut  (grated ,  3/4 cup ) , coriander seeds ( 1 teaspoon ) , tamarind  ( 1/2 of a  grape sized ) ,  cumin seeds  ( 1/2 teaspoon ) and green chili ( 1 nos )  into  a smooth paste and set aside . 

Step 3:-  Slice tomato ( 1/2  of a big one) , onion ( 3/4 of a big red ) , green chillies ( 4-5 )  and set aside .

Step 4:-  Cook  all together  ( step 3 " ingredients " ) , with turmeric powder ( 1  1/2 teaspoons )  ,  salt  and 

 water ( 1 1/2 cup )  , for 20 minutes on low flame .

Step 5:- Add the step 2 paste , 

combine and cook for another 5-6  minutes on low flame .

Step 6:-  In another pan add oil ( coconut oil or any vegetable oil , 2 tablespoons)  and splutter mustard seeds ( 1 teasppon )  , and dried red chillies  ( 2-3 nos ) 

now add onion   (   red onion or pearl o,nion  finely chopped , 1/2 cup   ), add   curry leaves   (  2twigs    ). saute until onion becomes dark golden brown in color , 

pour it on  the step  5 curry , 

combine

Step 7 :- 'Jes Special'  , Nadan Chembu / Taro Root  Kerala Style Curry is ready .......: -) it goes well with   with  steamed rice /Tortilla ..... Enjoy :) J A  Mathew . 

'Jes Special " Thick Gravy chicken Curry ! RECIPE #305

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Step 1:- Wash , clean  and cut boneless chicken thighs ( 1 1/2 lbs ~ 3/4- 1 kg )  ,  marinate it with turmeric powder ( 1/2 teaspoon )  and lemon juice  ( 1 tablespoons )  for 20- 30 minuets and keep aside .

Step 2:- Heat a pan and add oil ( any vegetable oil, 1-1 1/2 table spoon  )  splutter   cloves  ( 3-5 nos  ), cardamom    (   5-8 nos   ),   fennel seeds   (  1 teaspoon), cumin seeds   ( 1/2 teaspoon ) , cinnamon stick    ( a small piece  ) , and peppercorns  ( 8-9 nos  ).

 Now add onion  (   2 nos , sliced ) , saute (  until onions becomes  transparent ) , and now add 

garlic  ( sliced  , 8-9 cloves   ) ginger ( sliced  , 3'' of a root  ) ,  and green chillies   ( 2-3 nos , as such  ) , and  saute (  until onions becomes  light brown in color  )

and now add tomato  ( 1 , chopped ) ,  and  curry leaves  ( from 3 twigs )  saute ,

 and  add water ( 1/2 cup ) cook for 2-3 minutes on medium flame , 

 Step 3:- Grind Step 1 onion - tomato mixture , cashews  ( 1/2 cup) and raisins ( 1/2 cup , golden ) ,

into a smooth paste , and keep aside .

 Step 4:-  Add the  step 1 chicken pieces  ( to the same step 2  pan , and "saute " it for 2-3 minutes  on each sides , until chicken pieces  become "pale" in color ) , and keep aside .

Step 5:- Now add oil (  to the same step 4 pan , 1 teaspoon ) , and add  turmeric powder  ( 1 teaspoon) , Kashmiri chili powder ( 1 1 /2 teaspoons ) , coriander power ( 2 teaspoons)  , saute until you get nice aroma of "powders ", 

  now add Step 3 paste , combine , 

  and add chicken broth ( 1 cup) , combine , 

  and add  step 4 chicken , 

 combine , and cook for 30 minutes on medium flame .

Now add  coconut milk ( 3/4 cup Thick OR  4 table spoons of coconut milk powder  ) , 

 pepper powder ( 1 1/2 teaspoons ) , water ( 1/4 cup) ,

  and cilantro ( 3/4 cup ) , and 

 combine  well and cook for another 2-3 minutes .

Step 6 :-  'Jes Special " Thick Gravy chicken Curry is   ready .......: -) it goes well with   with  steamed rice/ Chapathi/ paratha/Tortilla ..... Enjoy :) J A  Mathew .