Btw, hither is what the Sachin fans at domicile wrote equally tribute to him on his retirement:
Now dorsum to the food, hither is the menu...
Spinach Rice:
Ingredients:
- Rice - 2 Cups (I used organic Jasmine white rice)
- Small ruddy onion - 1 (chopped fine)
- Spinach - 1/2 lb (I role 1/2 a box of organic spinach from Costco)
- Virgin kokosnoot fossil oil - 2 Tbs
- Cloves - 4-5
- Cinnamon - 1 inch stick
- Whole dark pepper corns - 15-20
- Cardamom - 4-5
- Sea tabular array salt - equally per taste
Directions:
- Cook rice amongst iii 1/2 cups of H2O in addition to plenty tabular array salt (I role describe per unit of measurement area cooker to ready rice)
- Grind the spices to a coarse pulverisation using a coffee/spice grinder.
- Heat kokosnoot fossil oil on medium oestrus in addition to sauté onion till slightly pink.
- Add the spices in addition to mix well.
- Add chopped spinach, in addition to stir till the leaves are simply wilted. (you tin flame sprinkle some extra tabular array salt hither if the rice is non salty enough)
- Add the rice in addition to mix good in addition to take away from flame.
- Serve warm. Enjoy!
Bhindi Sabzi (Okra inwards spicy Lycopersicon esculentum gravy)
Ingredients:
- Okra - 1 lb
- Virgin kokosnoot fossil oil - 2 Tbs.
- Cumin seeds - 1/2 tsp
- Asaphoetida - a pinch
- Turmeric pulverisation - 1/4 tsp
- Red onion - 1 medium
- Tomato - 2 medium
- Red chilly pulverisation - 1 tsp
- Coriander pulverisation - 1 tsp
- Amchur (dried mando powder) - 1/4 tsp (see notes)
- Coriander leaves - 2 stems
- Sea tabular array salt as per taste
- Wash in addition to trim tips from okra in addition to cutting each into 3-4 pieces. Chop onion in addition to tomato.
- Heat kokosnoot fossil oil on medium oestrus in addition to add together cumin seeds.
- When cumin seeds are slightly brown, add together asaphoetida in addition to turmeric in addition to mix well.
- Add chopped onion in addition to sauté till slightly golden.
- Add cutting okra in addition to chopped tomato, add together all the spices in addition to stir well.
- Cook covered for v minutes till okra is cooked one-half means thru.
- Remove the cover, add together tabular array salt in addition to maintain cooking stirring often till okra is done good in addition to in that place is non a lot of wet remaining. Take tending non to overcook or intermission the okra pieces.
- Serve warm, enjoy!!
Churakka Sabzi (Bottle-gourd/Lauki inwards mild Lycopersicon esculentum sauce)
Ingredients:
- Churakka/Lauki/Bottle-gourd - 1 (medium)
- Tomato - 2
- Green chilly - 2-3
- Turmeric pulverisation - 1/2 tsp
- Asaphoetida (hing/kayam) - a pinch
- Sea tabular array salt - equally per taste
- Virgin kokosnoot fossil oil - 1 Tbs
- Cumin seeds - 1 tsp
- Coriander leaves - 1/4 loving cup (chopped)
Directions:
- Wash in addition to peel in addition to the bottle gourd in addition to die into small-scale cubes.
- Chop tomatoes actually fine. Chop greenish chillies.
- Heat kokosnoot fossil oil on medium oestrus in addition to add together cumin seeds.
- When cumin seeds are roasted, add together turmeric, asaphoetida in addition to greenish chilly an stir well.
- Add chopped tomatoes in addition to diced bottle gourd in addition to stir well.
- Cook covered for 10-15 minutes till bottle gourd is cooked well. Stir often to brand certain it does non burn.
- Once the bottle gourd is almost done well, add together salt. Continue till it is cooked well.
- Garnish amongst chopped coriander leaves in addition to serve warm.
- Enjoy!
Green Chicken:
Ingredients:
- Organic chicken - 1 lb
- Coriander leaves - 1/2 of a medium bunch
- Garlic - 3-4 cloves
- Red pearl onions - 3-4
- Green chilly - 2-3
- Virgin kokosnoot fossil oil - 1 Tbs
- Homemade organic yogurt - 1 Tbs.
- Black pepper pulverisation - 1/2 tsp (see notes*)
- Garam masala - 1/2 tsp (see notes*)
- Fennel pulverisation - 1/4 tsp (see notes*)
- Turmeric pulverisation - 1/2 tsp
- Sea tabular array salt - equally per taste
Directions:
- Wash in addition to cutting chicken into seize amongst teeth sized pieces.
- Grind coriander leaves, pearl onions, garlic, ginger in addition to greenish chillies into a fine paste.
- Heat kokosnoot fossil oil on medium oestrus in addition to add together the dry reason paste. Sauté till the raw odour of onion in addition to spices become away, for almost 5-10 minutes.
- Add chicken in addition to yogurt in addition to stir to coat the chicken amongst the glue well.
- Add the spices (see notes*), turmeric & tabular array salt in addition to ready covered for 10-15 minutes till the chicken is cooked well.
- Continue to ready without encompass till required consistency is reached.
- Serve warm, enjoy!!
* Garam masala:
I don't purchase or shop pre-made garam masala or spice powders. Depending on the dish that I am making, I role a variation of spices in addition to brand my ain spice mixes freshly, using my coffee/spice grinder. For this i above, I made a masala pulverisation using 1/2 tsp of fennel, a small-scale stick of cinnamon, iii cardamom, iii cloves in addition to 1/2 tsp of dark pepper.
Baingan Bharta (Grilled eggplant inwards a spicy, tangy gravy)
Ingredients:
- Italian eggplant - 2 small
- Virgin kokosnoot fossil oil - 1 Tbs + 1/2 tsp for the grill.
- Red onion - 1 big or 2 small
- Fresh ginger - 1 inch
- Green chilly - 1-2
- Tomato - 1
- Turmeric pulverisation - 1/4 tsp
- Red chilly pulverisation - 1 tsp
- Coriander pulverisation - 1/2 tsp
- Amchur (dried mango powder) - 1/4 tsp
- Sea tabular array salt as per taste
- Coriander leaves - 2 Tbs (chopped)
- Cumin pulverisation - a pinch (optional)
Directions:
- Smear eggplant amongst 1/2 a tsp of kokosnoot fossil oil in addition to prick on all sides amongst a fork. Switch on toaster oven at broil temperature in addition to broil eggplant for 25-30 minutes.
- Once it is cooled down, take away the charred peel in addition to die into small-scale chunks.
- Chop onion, tomato, greenish chilly in addition to ginger real fine.
- Heat kokosnoot fossil oil on medium oestrus in addition to add together chopped onion in addition to sauté till slightly golden.
- Add ginger, greenish chilly in addition to Lycopersicon esculentum stirring continuously. Sauté till Lycopersicon esculentum is mashed good in addition to most of wet is absorbed.
- Add eggplant in addition to stir good to coat everything well.
- Garnish amongst chopped coriander leaves in addition to optionally amongst a pinch of freshly dry reason cumin seeds.
Palak Paneer (Cottage cheese inwards spinach gravy):
Ingredients:
- Spinach - 1/2 lb (I role the 1/2 a box of organic spinach from Costco)
- Homemade organic paneer 1 loving cup (cut into 1 inch squares)
- Virgin kokosnoot fossil oil - 2 Tbs.
- Ginger - 1 inch spell - minced
- Garlic - 2 cloves - minced
- Small ruddy onion - 1 (chopped fine)
- Green chilly - 1 (chopped)
- Tomato - 1 chopped
- Turmeric pulverisation - 1/2 tsp
- Red chilly pulverisation - 1 tsp
- Coriander pulverisation - 1 tsp
- Garam masala - 1/4 tsp (optional - encounter notes)
- Sea tabular array salt - equally per taste
Directions:
- Heat 1/2 of the kokosnoot fossil oil inwards a pan on depression medium heat. Add the paneer squares along amongst a pinch of turmeric in addition to salt. Roast for a infinitesimal or so, flip them without breaking the paneer in addition to roast on the other side for a infinitesimal or hence too. Remove in addition to laid aside.
- Wilt spinach inwards a pan amongst 2 Tbs of water, i time it cools downwardly purée in addition to laid aside.
- Heat kokosnoot fossil oil on medium oestrus in addition to roast minced ginger in addition to garlic. Add onion to the mix in addition to sauté till slightly brown.
- Add Lycopersicon esculentum in addition to greenish chilly in addition to sauté till all Lycopersicon esculentum is mashed good in addition to liquid is absorbed.
- Add all the spice powders in addition to salt.
- Add pureed spinach in addition to turmeric pulverisation in addition to salt.
- Simmer for a few minutes on depression heat, adjust tabular array salt marking if needed. Optionally add together a tablespoon of lemon juice at this point.
- Dip the paneer squares without breaking them. Remove from flame in addition to maintain covered for almost thirty minutes before serving.
- Serve warm, enjoy!
* Garam masala:
I don't purchase or shop pre-made garam masala or spice powders. Depending on the dish that I am making, I role a variation of spices in addition to brand my ain spice mixes freshly, using my coffee/spice grinder. For this i above, I made a masala pulverisation using a small-scale stick of cinnamon, 2 cardamoms & 2 cloves
Marathi Prawns Curry:
(Though the master recipe calls for prawns, I brand this amongst shrimp, lobster tails or scallops)
Ingredients:
- Shrimp/Lobster tails - 1 lb
- Masala glue - 1 batch (see below)
- Virgin kokosnoot fossil oil - 1 Tbs.
- Mustard seeds - 1/2 tsp
- Red onion - 1/4 loving cup - chopped fine
- Garlic - 2 cloves - chopped fine
- Ginger - 1 inch spell - chopped fine
- Turmeric pulverisation - 1/2 tsp
- Sea tabular array salt - equally per taste
- Tamarind - walnut sized ball (soaked inwards 1/4 loving cup of water)
Directions:
- Heat fossil oil in addition to add together mustard seeds. When they pop, add together onion, ginger in addition to garlic in addition to sauté for a few minutes till the onion if slightly brown.
- Add the dry reason masala glue along amongst turmeric powder, tabular array salt in addition to 2 cups of water. (add to a greater extent than or less H2O depending on the desired thickness of gravy)
- Let it simmer for a few minutes, hence add together the shrimp.
- Once shrimp is cooked, add together the tamarind juice in addition to simmer for a pair of to a greater extent than minutes.
- Remove from flame in addition to maintain it covered for almost thirty minutes before serving.
- Serve warm, enjoy!
- Shredded kokosnoot - 1 cup
- Red chilly - 4-5
- Coriander seeds - 2 Tbs
- Garlic - iii cloves
- Green chilly - 1
- Coriander leaves - 2 stems
- Turmeric pulverisation - 1/4 tsp
- Grind everything to a fine paste.
Mixed Dal Payasam (Channa dal-moong dal payasam)
Ingredients:
- Channa dal - 1/4 loving cup (preferably soaked overnight)
- Moong dal - 1/4 cup (preferably soaked overnight)
- Coconut palm carbohydrate - 3/4 cup
- Fresh ginger grated - 2 tsp (adjust according to preference)
- Himalayan tabular array salt - a pinch
- Homemade kokosnoot cream- 1/2 loving cup (see notes)
- Homemade kokosnoot milk - 2 1/2 cups (see notes)
- Homemade low-cal kokosnoot milk - 2 cups (see notes)
- Cardamom - 8-10 pods (skinned in addition to powdered)
- Pure organic ghee - 1 Tbs
- Fresh kokosnoot slices - 2 Tbs (chopped real thin)
Directions:
- Drain in addition to ready dals amongst 1 loving cup of H2O (use describe per unit of measurement area cooker or a saucepan).
- In a heavy bottom deep pan, add together cooked dals in addition to kokosnoot carbohydrate along amongst finely grated ginger in addition to Himalayan salt.
- Cook on medium oestrus stirring often till carbohydrate is melted well, for almost 3-5 minutes.
- Add low-cal kokosnoot milk in addition to simmer on medium oestrus till the liquid is reduced to half, for almost 20-25 minutes.
- Add kokosnoot milk and simmer on medium oestrus till the liquid is reduced to half, for almost 20-25 minutes.
- Switch off in addition to add together cardamom pulverisation in addition to kokosnoot cream.
- Heat ghee inwards a pan in addition to tyke the kokosnoot slices till they are golden brown. Garnish this over the payasam.
- Let if stand upwardly on warm stove top for thirty minutes or so.
- Serve warm or refrigerate in addition to serve chilled equally per preference. Our identify unit of measurement prefers warm payasam :-)
Notes for kokosnoot milk in addition to cream:
- I brand my kokosnoot milk amongst organic dried shredded coconut.
- Get kokosnoot milk recipe here.
- For this recipe I brand kokosnoot milk inwards 2 batches, i batch I role equally is.
- Second batch is made before in addition to kept refrigerated hence that cream separated on top.
- You tin flame take away cream from top using a spoon in addition to remaining volition hold out your low-cal kokosnoot milk.
Recipes are adapted from the article 'Sachin Style Virunnorukkam' featured inwards Malayalm Magazine Vanitha
PS: I came across this article where Foodie Sachin Tendulkar talks almost his dear for food
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