POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

      This Potato & Anchovies(Ikan Bilis) Sambal recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep fried Potato Slices and Dried Anchovies instantly converts the taste and flavour of the dish to another level. Crunchy bits of Anchovies in midst of Potatoes along with Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato & Ikan Bilis Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the Potatoes into the desired shape and deep fry them. Cook deep fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. Finally, add deep fried the Dried Anchovies and give a final stir. Deep Fried Anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. It adds crunchiness to Potatoes & Anchovies Sambal.
 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...


Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potatoes & Anchovies Sambal :

Onions - 1 No.
Potatoes - 4-6 Nos.
Anchovies - 1/2 Cup
Oil - 1/2 Cup

METHOD :

For Deep fried Potatoes and Anchovies :

• Peel, Clean and Cut Potatoes into the desired shape. 
• Clean and soak Dried Anchovies in Water for about 10-15 Minutes.
• Drain the soaked Anchovies.  Dry it up on a paper towel briefly.
• Heat Oil in a wok and deep fry the Potato slices until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.
• In the remaining Oil, Deep fry the dried Anchovies.
• Fry until they turn crispy.
• Remove the fried Anchovies from the Oil and keep it aside.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato & Anchovies Sambal :

 

• Add Deep fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Add finely chopped Onions rings to the above and give a quick stir.
• Finally, stir in the deep fried dried Anchovies and cook briefly.
• Immediately switch off the flame.
• Serve Potato & Anchovies Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Deep fry the Anchovies/Ikan Bilis first and set them aside.
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes & Anchovies(Ikan Bilis) Sambal hot or at room temperature.
  

ONION PAKODA

     Onion Pakoda, one of my favourite fried snack ever, a famous Indian Street Food.  Deep Fried Crispy and Crunchy snack prepared with a wonderful combination of Onions and Gram Flour.  It has different names such as Pakora, Pakodi, Fakkura, Bhajiya, Bhajji or Ponako. A call for a snack or a rainy evening instantly reminds me of Hot deep-fried snacks, but my all time favourite in the long list of snacks is always Onion Pakoda.
     My Dad used to buy Onion Pakodas from a Street Vendor.  It happened only for an instance or two. The reason is my Mother who menace street food, gives elaborate lectures about cleanliness, hygiene etc., & etc., and we end up even not to think about eating outside. If at all an occasion arises when we eat at a restaurant while we travel or during weddings, she is so particular not to allow us to eat Coconut Chutneys served along with Dosa or Idli. She even goes to the extent of saying that they would have added Tap Water to it. As a mother, I can very well understand her worries and concern, but she was too sceptical to things those days. Eating food apart from home cooked was never a thought at home until me and my brother grew up and we had our own preferences.  Even to date, I see my Dad buy Pakodas from Sweet shops, recently he had bought Mundhiri Pakoda from Nellai Lala Sweets(suggested by my SIL Nithya) for me, when I was home.  It was the first time I tasted it and I really fell for it.
     When I started cooking during my College days, Onion Pakoda was one of the most frequented snacks at home.  I & my brother would venture on deep fried snacks like Masal Bonda, Samosa, Vadai, Aloo Tikki etc.,  I perfected the recipe with quite a lot of variations since the beginning.  This particular recipe which I finally stuck to was from my husband's friend, Govindraj's Mother.  She always prepares these Onion Pakoda when we visit her and I felt the texture was quite satisfying.  Her recipe calls for adding a bit of All-purpose Flour and Rice Flour along with Gram Flour and the trick to get crispy Onion Pakodas is mixing the Onions with Butter/hot Oil and Salt.
     Serve these Garma Garam(hot) Onion Pakodas along with a Hot cup of Coffee/Tea.


For more SNACKS & SAVOURIES, Click here...


Cuisine - Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5-10 Minutes.
Cooking Time - 15-20 Minutes.

HOW TO COOK ONION PAKODA

ONION PAKODA

INGREDIENTS :

Gram Flour - 1/2 Cup
Rice Flour - 2-3 Tbspn
All Purpose Flour - 2-3 Tbspn
Onions - 4 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - a Sprig
Ginger - a small Piece
Fennel Seeds - 1/2 Tspn
Coriander Leaves - Few
Butter - 1 Tspn
Salt - To Taste

For Deep Frying :

Vegetable Oil

METHOD :

• Peel, Clean and Slice Onions into thin slices.
• Separate the Onion Slices.
• Add finely chopped Green Chillies, Ginger, Curry Leaves, Coriander Leaves and Fennel Seeds.
• Add Butter and Salt along with the above ingredients and mix well, until each strand of Onion is well coated with Butter.
• Now add Gram Flour, Rice Flour and All-purpose Flour to the above and mix well.
• Sprinkle a little bit of water and mix the ingredients with your hand.
• Meanwhile heat Oil in a Deep Pan.
• Once the Oil fumes, lower the flame.
• Now gently add small chunks of Onion-Flour Mix into the hot oil.
• Deep fry the Onion Pakodas until it turns into golden brown in colour.
• While deep frying the Onion Pakodas, flip it once or twice in the hot oil.
• Fry until it is evenly cooked on all sides.
• Remove the Onion Pakodas from the Oil with a slotted Spoon.
• Line the Onion Pakoda on a Paper Towel, to remove any excess Oil from the Pakodas.
• Serve Onion Pakodas hot with any Chutney, Sauce/Ketchup or Dip of your choice.
• Goes well with a cup of Hot Coffee/Tea.

NOTES :

• Cut Onions into thin slices and separate the strands.
• Can avoid adding Green Chillies, instead add 1/2 Tspn of Red Chilli Powder.
• When the fresh ingredients are mixed along with Butter and Salt, it tends to ooze out some water.
• So I usually do not add any water while mixing the ingredients with Flour.
• Add Water, only if necessary.
• If you are not adding Butter and Salt to the ingredients, mix all the ingredients sprinkling a little bit of water and finally pour about 1-2 Tbpsn of HOT OIL to the Onion- Flour mix.
• These two methods, help you to yield crispy and crunchy Onion Pakodas.

GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

     A few years back when I saw the tree in my neighbour's backyard loaded with a lot of Gooseberries, I had collected a huge batch and prepared lots of preserved Gooseberries & Pickles.  They were literally wondering whether the fruit was edible. Me, with my language skills(?!!!), couldn't explain any further. And for my dismay, that was the only time the tree yielded, and it withered off after it.
     So a trip to Little India in Singapore & Kuala Lumpur is incomplete without a batch of Gooseberries.  I love Gooseberry pickles and as a common scenario, the very next day of our trip I would prepare Gooseberry Pickles.  Gooseberry pickles can be prepared in two ways, one method is by using the preserved Gooseberries which are well seasoned and would have turned soft. Pickling gets easier this way.
     Alternatively, Gooseberry Pickles can be prepared in an instant method, where fresh Gooseberries are steamed for about 20-30 minutes or until they turn soft & cooked. Then follow the suit with the preparation of Pickle.
  This Gooseberry Pickle is loaded with a combination of tastes and flavours & it is equally spicy.  Gooseberry Pickle goes well with Curd Rice or simply serve a smidgen of this Gooseberry Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.



For more PICKLE RECIPES, Click here...


Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Cooking Time(With Preserved Gooseberries) - 15-20 Minutes
Cooking Time(Instant Gooseberry Pickle) - 30 - 45 Minutes
Maturing Time - Immediate

 

HOW TO MAKE GOOSEBERRY PICKLE - NELLIKKAI URUGAI/ACHAR

GOOSEBERRIES/AMLA/AMALAKI/NELLIKKAI

 

INGREDIENTS :

Gooseberries - 500 Gms.
Gingelly(Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Tspn
Turmeric Powder - 1 Tspn
Red Chilli Powder - 3 -4 Tbspn
Asafoetida - 1/2 Tspn
Fenugreek Seeds Powder - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn
Vinegar - 2 Tbspn

METHOD 1 :

With Preserved Gooseberries/Gooseberries in Brine :

PRESERVED GOOSEBERRIES - GOOSEBERRIES IN BRINE

• Drain the Gooseberries from the brine.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.
• Gooseberry Pickle/Nellikkai Urugai/Achar tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Kanji/Porridge).
• Serve a smidgen of Gooseberry Pickle/Nellikkai Urugai/Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

 

METHOD 2 :

Instant Gooseberry Pickle :

• Clean, Wash and pat dry the Gooseberries.
• Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
• Allow it to cool.
• Deseed and separate the Gooseberries into Cloves and keep it aside.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat Oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds.
• Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
• Pour in the Vinegar along with a pinch of Sugar and mix well.
• Add the Gooseberry Cloves along with some Salt and mix well.
• Cook the Pickle on a low flame for few minutes.
• Finally, add powdered  Fenugreek seeds Powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Gooseberry Pickle/Nellikkai Urugai/Achar to cool down.
• Store the Gooseberry Pickle/Nellikkai Urugai/Achar in a clean and dry Glass/Ceramic Jar.

 

NOTES :

• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Gooseberry Pickle/Nellikkai Urugai/Achar, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Gooseberry Pickle/Nellikkai Urugai/Achar.
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly,  Gooseberry Pickle/Nellikkai Urugai/Achar can last for a month at room temperature and up to a year in the refrigerator.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

     Though Mangoes are synonymous to pickling in India, seasonal produce like Gooseberries, Lemon etc., find their place in an Indian pantry in terms of storage and preservation for later use.  Pickling has an age-old history & tradition which reflects every part of the world which is still prevalent in Indian households. Drying the produces in Sun or Pickling them in Vinegar or curing it with Salt or in Brine are few methods used for preserving the produces.  BRINE is basically a salt solution. Also Pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.
     Gooseberries of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling them.  Thoroughly sterilize and dry the utensils or jars.  Wash and dry the Gooseberries before adding them into the brine.
     When it comes to preserved Gooseberries I cannot surely brush off my article without writing about my memories related to it.  When I was in my Primary Classes, my school was just a street away.  So there was no need of carrying Lunch Boxes or snacks for recess.  My classmates used to bring their lunch boxes and at least a few bought their snacks for recess time.  As a kid, I was always fancied by those packed snacks in colourful snack boxes.  It was during a season that they started bringing Salted Gooseberries along with Salt & Red Chilli Powder.  It became a trend around the classroom that I literally was urged to do the same.  As a common scenario, my Mom had a big bottle of Salted Gooseberries, well seasoned and cured.  As simple as that I planned to ask her to pack some for my recess period.  When I asked her, my so-called strict mother said, will anybody take such things to school?!!! Oh no, all my expectation went down the drain.  I was totally disappointed.  A few days later I took courage to take few Gooseberries and packed them in a Paper torn out from my notebook.  I even managed to pack some Red Chilli Powder and Salt.  Stealthily I kept it safe inside my school bag.  Mind you, I was only 6 years old then...  Next day, as usual, I took my bag and was about to leave to School, misfortune hit my way or maybe even panic could have struck my conscience... I dropped my bag, all the books along with those Gooseberries fell down.  Needless to say the look in my Mom's face.  What happened next is a history which everybody can guess...
      Another anecdote related to Salted Gooseberries goes with my husband.  If I start the story with the line... Once upon a time, there lived a naughty boy, it would be an understatement.  He is still the naughtiest.  A cranky little boy who has a great love for food.  His love for eating is so that he even forgets the school bag to school, but never his lunch bag.  He would always say who went to school to study?  I always wanted to play and eat.  When he was in Primary classes he studied in a convent.  The Nuns who were his teachers sold Salted Gooseberries to kids during the recess time. It was my husband's duty to sell those Gooseberries to his fellow classmates.  He loved to do the job because he stealthily took few cloves of Gooseberries floating apart in the jar, which those Nuns rarely noticed. A reward gifted by himself for the duty he was rendered into.  He has lots of stories related to food during his childhood days and this particular one always reminds me that every kid would have some memory related to such simple goodies back then.        
Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes 
Maturing Time - Few Weeks

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

HOW TO PRESERVE GOOSEBERRIES - GOOSEBERRIES IN BRINE

INGREDIENTS :

Gooseberries - 500 Gms
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD :

• Boil the water and allow it to cool.
• Clean the Gooseberries and allow them to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Take a clean and dry Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put few Gooseberries over it.
• Again put some Salt and top it up with Gooseberries.
• Follow the suit until all the Gooseberries are salted.
• Close the lid of the jar and mix well, until the Gooseberries are well coated with Salt.
• Pour warm water into the jar and mix well.
• Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
• Stir the Gooseberries every two days, so that the essence of Gooseberries are well infused into the brine.
• Initially, the Gooseberries would float over the brine, but gradually they would absorb the brine and double their size.
• Gooseberries will be ready within a few weeks time.
• These can be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

NOTES :

• This Brine preserved Gooseberries make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
• Avoid using steel/aluminium/copper container for preserving the Gooseberries, as they tend to react with the acidic nature of salt and Gooseberries.
• A suitable method is to store them in Clean and dry sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling these preserved Gooseberries. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the Gooseberries. 
• If stored properly, these preserved Gooseberries can last for a year or so.
• Can use these preserved Gooseberries to prepare Gooseberries Pickle, Gooseberry Pachadi, Gooseberry Chutney etc., (Just use the Gooseberries and adjust the amount of salt in the recipe).

HEALTH BENEFITS OF GOOSEBERRIES

      Gooseberries bring along a line of memories and anecdotes into my mind.  As far as I remember, my MOM always had a batch of Gooseberry Pickle and Uppilitta(Brined Gooseberries in her pantry.  Me, being a pickle lover used to devour on the seasonal pickles she makes.  When the Gooseberry season strikes, the market is loaded with Gooseberries.  There is one Old Man who sells seasonal goodies like Tender Mangoes, Lime and Gooseberries.  He carries a sack of these goodies on his head and calls out Vadu Mangai!!! Vadu Mangai!!! or Nellikkai!!! Nellikkai!!!.  His out of nowhere feeble, yet stern voice is still in my memory.  My Mom always buys Tender Mangoes/Lime/Gooseberries from this old man.
     As usual, I & my brother would grab a few fresh Gooseberries and eat it along with a mixture of Salt & Red Chilli Powder.  My DAD used to say that the first bite of a Gooseberry is Sour/Bitter to the taste and later at the moment of swallowing it turns out to be Sweet.  We both drink water which makes the sweet taste even more overwhelming.
     Amla/Amalaki/Nellikkai as the Indian Gooseberries are called in local languages is a renowned fruit in Indian culture.  It has been used as a food and medicine for many centuries for its endeavouring properties, nutritional & health benefits.  Ayurveda uses Gooseberries widely and has written scriptures which states and proves the therapeutical values of the fruit.  It is known for its antioxidant & antiseptic properties, enriched with Vitamin C and loaded with Iron, Calcium, Chromium etc.,
     According to the Hindu Mythology, it is believed to have originated from the drops of Amrit(Nectar of Immortality), which spilt while the Devas and Asuras(Demons) were churning the Ocean of Milk using Mount Mandara as the Churning Rod and Vasuki(the Serpent King) as the Churning Rope.  Therefore, Gooseberries claims the legend of longevity and cure for all diseases.  It is also believed that Lord Krishna dwells in the tree.  So the Gooseberry tree is considered to be sacred according to Hindu Mythology.
      Gooseberries are slightly Sour, Bitter and Sweet in taste.  They are loaded with nutrients like Minerals, Vitamins & Fiber.  Gooseberries help prevent digestive problems, help regulate Blood Glucose and increases the level of Good Cholesterol.  It is good for Diabetic Patients and also helps to get rid of Obesity.  Gooseberries help to Dehydrate the body and with dietary fibre decreases the chance of Constipation & Colon Cancer.  It also helps in maintaining healthy Bone and Teeth.  Gooseberries ease digestion, improves Liver Function, reduces Digestive Tract Issues and fight against Arthritis.  It also reduces the symptoms of Pancreatitis.  Gooseberries are rich in Vitamin C, Anti-oxidants, including Flavonoids and Polyphenols.  Because of this, Gooseberries are believed to prevent various forms of Cancer and DNA Damage.  Along with other benefits Gooseberries also has Antiviral & Antibacterial properties.

HEALTH BENEFITS OF GOOSEBERRIES

Boosts Immunity :

Controls Diabetes & Lowers Cholesterol :

Ease Digestion :

Body Detoxifier :

 

Constipation:

 

Prevents Colon Cancer :

 

High Mineral Content :

     Gooseberries are loaded with Minerals like Iron, Zinc, Copper, Manganese, Potassium, Chromium etc.  The Iron and other minerals help in raising the level of Oxygen in blood and helps in increasing the Metabolism.

Lowers Hypertension/Blood Pressure :

 

Healthy Heart :

 

 Counter the effect of Smoking :

Eye Health:

Aids in Calcium Absorption

Strong Bones & Teeth :

     The ability of Gooseberries to absorb Calcium into the body proves beneficial for Bones and Teeth. Calcium is an essential mineral for strengthening the bones and teeth. Women, especially, in their menopause, should include Gooseberries in their diet to prevent osteoporosis.

Reduces Menstrual Discomfort :

 

Skin:

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DISCLAIMER:

NADAN MUTTON CURRY - ACHANTE ERACHI CURRY

      Nadan Mutton Curry/Palakkad(Kerala) style Mutton Curry has a tradition of its own. It is one of our family recipes, followed for more than three generations.  This is my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. I have seen this type of curry served in almost all of our relative's household in Palaghat.
      Recently, when I was speaking to my Dad, he asked what I cooked, and I said Butter Chicken.  And he came up saying cook Nadan Curry that tastes better always.  It is true to the fact and being his only favourite, he always prefers this curry rather than any other non-vegetarian curries.  My Mom & Dad prefers the traditional style of cooking and dishes. Whatsoever, this is the only version, a Non-vegetarian curry is cooked at home, maybe it is Chicken/Mutton.  Whenever I am home my Mom makes sure that she prepares this Curry and Dad, a big fan of this curry, starts saying even before my travel plan is confirmed that Achan will make this Nadan Mutton Curry when I am home. A recent reminiscence of my trip to CBE.
     This is a spicy curry traditionally prepared along with Coconut Bites. This Nadan Mutton Curry is a gravy which goes well with Steamed Rice, Dosa, Idli, Chapati etc., Another version of Nadan Mutton Curry is prepared with ground Coconut paste and Ash Gourd a.k.a. Kumbalanga is also prevalent around the region.  Palakkad special Erachi Kumbalanga Curry.  These types of curries are quite common in Palaghat region and are also served during a feast.
      What makes this Nadan Mutton Curry special is the freshly sautéed & ground ingredients marinated and slow cooked to perfection. My Dad uses whole Dry Chillies & Coriander Seeds, which has to be fried on a low flame perfectly until aromatic.  I have used Red Chilli Powder and Coriander Powder in this recipe to ease up the process. The former ingredients give out much better flavour and texture to the curry. The colour, flavour & texture of this Nadan Mutton curry totally reflects the regional preference.  The same recipe can be prepared with Chicken/Beef too.



Cuisine - Kerala
Recipe Type - Curry
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes


For more MUTTON Recipes, Click here...

HOW TO COOK NADAN MUTTON CURRY- ACHANTE ERACHI CURRY

INGREDIENTS:

To Sauté & Grind:

Shallots - 15-20 Nos.
Ginger (1" Piece) -  2 Nos.
Garlic - 2-3 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Cumin Seeds - 1 Teaspoon

Peppercorns - 2 Teaspoon

Coconut Oil - 2 Tablespoon 

Salt - To Taste

For Nadan Mutton Curry:

Mutton - 500 Grams
Mustard Seeds - 1 Teaspoon
Coconut Slices(1/2" Size) - 1 Cup
Curry Leaves - a Sprig
Onion - 1 No.
Green Chillies - 2-3 Nos.
Tomato - 2 Nos.
Coconut Oil - 2 Tablespoons
Tamarind - 1 Teaspoon (Optional)

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

 

For Nadan Mutton Curry:

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add tamarind paste and mix well.
• Cook this on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Serve Nadan Mutton Curry along with Rice, Chapati, Parotta/Roti Canai etc.,
• Nadan Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Nadan Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani.
• Or simply serve it with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Cook Mutton pieces on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Coconut slices to the Curry is optional.  Some traditional recipes even call for adding White Pumpkin (Ash Gourd)/Kumbalanga in this Nadan Mutton Curry.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
• Adding Tamarind is purely optional.
• Can prepare the same recipe with Beef/Chicken.

______________________________________________________________________________

A QUICK TIP:

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

BANANA & WALNUT CAKE

     Banana & Walnut Cake –  moist, fluffy and full of wonderful flavours. What's great about this Banana Cake Recipe is that it takes very less preparation time.  Easy, tasty and mildly sweet, that it can be eaten as a teatime snack or for breakfast. The aroma of the baked Banana Cake is an absolute free treat.
     We get the best Banana Cake in Johor, Malaysia.  The HIAP JOO BAKERY, a small shop in the lanes of busy Johor Bahru.  It is a common scenario that this Bakery is always lined up with a queue in front of it. This is an absolute Old-school Bakery baking their goodies in the most traditional way, in a wood-fired oven. When kids are home, we usually make sure to go out to Johor Bahru City Centre early in the morning, for a Breakfast at Kopi Tiam, with Kopi, Milo, Bread Kaya Butter, Nasi Lemak, Mee, Curry Puff etc., Then undoubtedly we buy a box of Banana Cake from the Bakery opposite to the place.  On one such day, my Son told me, we should try Banana Cake at home.  And that caught my thoughts and there went my quest for best Banana Cake Recipe.
     It is always that one or two bananas in a bunch get too ripe, every now and then.  And when a whole bunch of Bananas shoot up in the Banana Tree in our backyard.  I usually have few bananas too ripe for the taste that I whip up a Banana Smoothie out of it or make some goodies out of it like Unniyappam, Unda Pori etc.,  On one of such instances, I incorporated this Banana Cake.  I wait until the Bananas get really speckled. Overripe Bananas yield Moist & Sweet Banana Cakes.
     This Banana Cake recipe is a simple, yet foolproof recipe and all the more it also leaves room for an additional mix of flavours, nuts etc.,  I love to add some Walnuts in this recipe which gives a place for crunchy bites in between the soft and moist cakes. Also, the flavour is not so overwhelming that the real aroma of Banana Cake do not get lost in the midst of it.

For more CAKE Recipes, Click here...

Recipe Type - Cake, Dessert
Difficulty - Medium
Yields - 1 Medium Sized Cakes
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour


 

HOW TO MAKE BANANA & WALNUT CAKE

BANANA & WALNUT CAKE

INGREDIENTS :

Bananas - 2 Nos.(large)
Walnuts - a Handful
All-Purpose Flour - 2 Cups
Baking Powder - 1¼ Tsp
Baking Soda - ½ Tsp
Salt -  ½ Tspn
White Sugar/Brown Sugar - 3/4 Cup
Butter - 1 Cup
Eggs - 2 Nos.
Vanilla Extract - 2 Tspn
Sour Cream/Buttermilk - 1/4 Cup

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Mash the Bananas along with Sour Cream/Buttermilk and keep it aside.
• Toast the Walnuts on a very low flame until crisp & aromatic and keep it aside.
• Sprinkle 1-2 Tablespoons of All-Purpose Flour(Take it from the measured Flour used for the cake) over the toasted Walnuts and toss them up well until the nuts are evenly coated with the Flour.
• Powder the White Sugar/Brown Sugar(1 Cup) into a fine powder and keep it aside.
• Sift the All-purpose Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered White Sugar/Brown Sugar and beat until it's well combined, soft & fluffy.
• Add Eggs one at a time into the Butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence to the above mixture and beat it well.
• Add the sifted Flour in batches alternating each batch with mashed Bananas & Sour Cream/Buttermilk mix.
• Beat after each batch until the Flour is well combined into the mix.
• Add half the amount of  Walnuts to the cake batter along with any remaining mashed Bananas.
• Grease the Cake Tins and dust them up with the Flour.  Line the greased tins with Baking Paper.
• Pour the Banana Cake Batter into the prepared tins and smoothen the tops.
• Sprinkle the remaining toasted Walnuts on top of the Cake Batter.
• Bake the Banana Cake in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Banana Cake from the pan carefully and peel off the baking paper.
• Cut the Banana Cake into the desired shape and store it in an airtight container.
• Banana Cake stays good for 2-3 Days at room temperature.

 

For Longer Shelf Life :

• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated up to a week.
• Before serving remove them from the plastic wrap and serve once it reaches the room temperature.

 

NOTES:

• Eggs and Butter should be at room temperature.
• Can also add freshly grated Orange and Lemon zest to the Banana Cake.  This will give a mild citrusy aroma in the cake.
• Can use Nuts like Walnuts, Cashew nuts, Blanched and toasted Almonds in Banana Cake.
• Some recipes call for adding mild spices into the Banana Cake. Spices like Cinnamon, Nutmeg, suits well for the purpose.
• Overripe Bananas yields moist and naturally sweet Banana Cake.
• Can use White Sugar/Brown Sugar for Banana Cake.
• Adjust the amount of Sugar to suit your sweet preference and sweetness of the Banana.
• Sour Cream can be substituted with Greek Yogurt, Plain Yogurt or Buttermilk.
• Adjust the baking time according to your oven settings.

RED RUBIES IN COCONUT MILK - TAB TIM GROB

     Tab Tim Grob, or Red Rubies in Coconut Milk, is a simple Thai Dessert popular throughout Southeast Asian region.   The beauty, colour and the name caught our attention from the Menu Book while we were dining at a Thai restaurant. Red coloured jellies floating in a pool of mildly sweet Coconut Milk.  Served chilled, this dessert captivated me from the very first taste of it, like any other Thai Dessert. It’s a simple concoction of Red Jellies floating in a pool of sweet, cold coconut milk. The whole dessert was devoured while my mind was totally pre-occupied with the thought, what are those Red Rubies?  They were delightful gummy textured, but equally crunchy small balls.
   The Red Rubies as they are called are actually made of Water Chestnuts. Peeled, Cubed & coated in Tapioca Flour, which I don’t think I would have guessed after eating it for the first time.  This combination produces a delightfully gummy ball(Tapioca Coating) with a surprisingly crunchy centre (texture of Water Chestnut). This particular dessert - Red Rubies in Coconut Milk called Tab Tim Grob in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a  style of cooking Vegetables, Legumes/Pulses or Fruits in Sweetened Coconut Milk.

WHAT ARE WATER CHESTNUTS? 

     Water Chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns into a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as Stir-fries, Chop Suey, Curries, Salads, Desserts etc.,

WATER CHESTNUTS

Water Chestnut are low in Calories, have high nutritional value and health benefits:

• Water Chestnuts are a great source of fiber which help promote bowel movements and keep your gut healthy
• Water Chestnuts help to reduce blood cholesterol levels & regulate blood sugar levels.
• Water Chestnuts are very nutritious and contain high amounts of Fiber, Potassium, Manganese, Copper, Vitamin B6 and Riboflavin. 
• Most of their calories come from Carbohydrates.
• Water Chestnuts contain a good amount of Antioxidants.
• Water Chestnuts are a great source of Potassium which helps to reduce the risk factors of heart disease such as high blood pressure and strokes.
• Water Chestnuts are made of 74% water, Water rich food can help you lose weight.

For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20-30 Minutes


For more DESSERTS, Click here...

HOW TO MAKE RED RUBIES IN COCONUT MILK/TAB TIM GROB

RED RUBIES IN COCONUT MILK - TAB TIM GROB

INGREDIENTS

For Red Rubies:

Water Chestnut - 2 Cups
Red Food Colouring - 20-25 Drops
Tapioca Flour - 1-11/2 Cups

For Red Rubies in Coconut Milk/Tab Tim Grob :

Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1 - 11/2 Cups
Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)

 

METHOD :

For Red Rubies in Coconut Milk - Tab Tim Grob:

• If using fresh Water Chestnuts, peel them with a vegetable peeler. 
• If using canned, simply rinse. 
• Cut each Water Chestnut into very small bite-sized pieces (1/4" cubes).
• Mix 20 -25 drops Red Food Colouring with 2 Tbpsns of  Water.
• Coat the Water Chestnut cubes in the food colouring mixture and keep it aside for a few minutes until they are all evenly Red.
• Add the coloured Water Chestnuts to the Tapioca Flour and mix until each small piece is well coated with the flour.
• Take them out of the Tapioca Flour and then, using a spray bottle, mist them with water and coat them with Tapioca Flour again. 
• Dust off any excess Tapioca flour from the coated Water Chestnuts using a mesh sieve or colander.
• Boil Water in a Saucepan. (Big enough to hold the coated Water Chestnuts).
• Carefully drop the coated Water Chestnuts into a saucepan of boiling water and cook for about 3-4 minutes. 
• Once they float to the surface, they are cooked. 
• Remove and plunge the cooked Water Chestnuts into a pot of ice cold water.
• Drain and keep it aside.

Coconut Milk for Red Rubies in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.
• Refrigerate the Coconut Milk.

Combining the Ingredients for Red Rubies in Coconut Milk:

• Take a few Red Rubies and place it on a serving plate.
• Pour 3/4 the amount of Chilled Coconut Milk over the Red Rubies.
• Let it sit for about 5-7 Minutes
• Let the Red Rubies absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Red Rubies in Coconut Milk/Tab Tim Grob.
• Serve Red Rubies in Coconut Milk/Tab Tim Grob chilled.

NOTES :

• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
• This Dessert should not be very creamy, it should be in a slightly thin consistency.
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Water Chestnut is purely optional. Some recipes call for colouring the Chestnuts with Beetroot Juice, yet to try the method.

CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.  Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries.  All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe.  Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy.  The base is prepared with a combination of pureed Onions and Tomatoes along with Spices.  Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry.  When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...



Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours


For more CHICKEN Recipes, Click here ...

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

     When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating).  Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also, cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN, 
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI, 
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,