Chicken Vindaloo CHICKEN VINDALOO Ingredients: 1 chicken, cut into small pieces, about 1 kilo 2 tomatoes, chopped 3 onions, chopped 8 cloves garlic chopped 2"piece ginger chopped 1 tsp mustard 1 1/2 tsp turmeric powder 1/4 cup oil salt to taste 1 1/2 tsp jeera powder 3 tsp vinegar 5 cloves 1 tsp saunf 2 cardamoms 2 pieces cinnamon Method: Grind 1/3 of the chopped onions, garlic, ginger, mustard, turmeric powder, jeera, vinegar, and the whole garam masalas to a smooth paste. Apply the paste to the chicken pieces and leave it in the refrigerator for three/ four hours to marinate. Heat oil in a kadai. Saute the remaining onions, till they are golden. Add the chicken pieces with the masala with half a cup of water. Cover and cook till done. Stir it in between to ensure that the pieces are uniformly cooked and also that it does not stick to the bottom. Serve hot as a side dish with rice, roti or pulaos...
Shami kababs SHAMI KABABS Ingredients: 1/2 kilo minced meat 2 medium sized onions chopped 1/2 cup channa dal ( kadalai paruppu), soaked for half an hour 1 tsp cardamom seeds 2 tsps garlic, chopped 2 tsps ginger, chopped 1/2 cup coriander leaves 3 green chillies 2 tsps salt 1 tsp garam masala 1 tsp cumin seeds powder 2 1/2 cups water oil for shallow frying 2 eggs 1 lime 2 tbsp chopped coriander leaves Method: Cook minced meat, channa dal, cardamom seeds, salt and the 2 1/2 cups of water, till the meat and the dal are tender. Grind the ginger, garlic, green chillies, coriander leaves and cumin seeds powder. add the cooked meat and dal mixture and grind it to a nice paste. Add the eggs and mix well. Knead the mixture till it is smooth. Add the chopped coriander leaves and lime juice. Shape into cutlets and shallow fry them till both sides are golden and drain them in a kitchen towel to remove the excess oil. Serve with lemon wedges and tomato ketchup.
Chicken Pepper Fry CHICKEN PEPPER FRY Ingredients: ! chicken, cut into 8 pieces salt to taste 1 tsp turmeric powder 2 tsp red chilli powder 1 tbsp ginger-garlic paste juice of 1 lime 1 tsp Garam masala 2 tsps pepper powder 2 onions diced 4 tbsps oil Method: Make a mix of salt, turmeric powder, chilli powder, garam masala, ginger and garlic paste. Apply this mix on the chicken pieces and leave it for an hour. Heat oil in a pan, fry the onions to a golden colour. Add the chicken pieces with the remaining masala. Fry them for about five minutes and then cover and cook till tender. Sprinkle the pepper powder and lime juice. Stir well so that the masala is well coated and the gravy is dry. Garnish with coriander leaves and serve.
Green peas with Mutton Kheema GREEN PEAS WITH MUTTON KHEEMA Ingredients: 250 grams mutton Kheema, 1 cup shelled green peas 1 piece ginger crushed 4 flakes garlic crushed 1 tbsp coriander leaves chopped 2 green chillies chopped 2 onions, chopped 1 tomato chopped 1 tsp red chilli powder 1/2 tsp turmeric powder 1/4 tsp garam masala powder 1/2 tsp pepper powder 1 tbsp coriander powder salt to taste 3 tbsp oil Method: Wash and clean kheema nicely and add salt and chilli powder. Leave it aside. Heat oil in a pan. Add chopped onions and saute till golden. Add ginger and garlic and saute for a minute. Add green chillies, coriander leaves and saute for a second. Add kheema and green peas and fry for a few minutes. Add pepper powder, coriander powder and garam masala to it. Cook till the meat and green peas are tender. Then, add the chopped tomatoes and cook till the tomatoes are soft and the gravy thickens. Garnish with a little more coriander leaves and add lime juice. Serve hot with rotis, naans and phulka etc.
Mughlai Chicken Parathas MUGHLAI CHICKEN PARATHAS Ingredients: 500 grams minced chicken 6 green chillies 4 tomatoes, chopped 2 onions chopped 1 tsp chilli powder 1 tsp garam masala 10 garlic flakes chopped 2" piece ginger crushed salt to taste a handful of chopped coriander leaves 2 tbsp oil For the dough: 2 cups wheat flour 2 tbsps ghee salt to taste Method: Heat 2 tbsps of oil in a pan. Fry ginger and garlic well and then add the chicken mince. Simmer and cook till tender. No need to add water. Add garam masala , salt and chilli powder. Mix well and cook till dry. Add tomatoes and fry till the tomatoes are soft and the oil starts oozing out. Add onions, green chillies and chopped coriander leaves. Mix well, simmer for two minutes and let it cool. Take wheat flour and rub in the ghee . Add salt to taste and enough water to make a soft pliable dough. Roll it out with hands into a long roll and cut them into uniform sized pieces. Roll it into a thick chappathi put in some filling. Put another rolled chappathi on top of this and seal the edges with the use of water. Flatten it a little more with the help of a rolling pin. Shallow fry on a tava . Pour ghee around the edges and when the side turns golden, flip it over and cook the other side. Serve it with some spicy curry and raitas.
Fried Prawns with Hot Garlic Sauce FRIED PRAWNS WITH HOT GARLIC SAUCE Ingredients: 250 grams of Prawns 1 cup maida 3/4 cup water 1 tsp baking powder 1 tsp ajinomoto 1 tsp of salt or as per taste oil to fry Method: Clean, devein and then dry the prawns with a kitchen towel. Mix maida, salt and ajinomoto with enough water to make a thick batter. Mix in the prawns and leave it for about 2 hours. Deep fry spoonful of batter and prawn mixture till light brown. It should be fried on medium fire, otherwise it'll get burnt and will not get cooked properly. keep them aside to serve with hot garlic sauce. HOT GARLIC SAUCE Ingredients: 1 tbsp garlic chopped 1 tsp ginger chopped 1 tsp chilli powder 1 tsp ajinomoto 1/2 cup tomato sauce 1 tsp salt or as per taste 1/2 cup chicken stock 2 tbsps oil 1 tbsp green chillies chopped 1 stalk spring onion chopped Method: Heat oil in a pan. Frythe chopped onion part of the spring onion, ginger and garlic till golden. Add chilli powder and simmer. Add tomato sauce, ajinomoto and salt to taste. Cook for a minute and add green chillies and the leaves of the spring onion.Remove from fire. Add the fried prawns to this and serve hot.
Fish fry with Flour FISH FRY WITH FLOUR Ingredients: 10 Fish Fillets (boneless) 1 cup maida 1/2 tsp baking powder 1/2 tsp ginger paste salt to taste 1 egg 1 tsp ghee oil to fry juice of half lime Method: Sift maida, baking powder and salt to taste. Add ginger paste and the beaten egg to this and add enough water to make it a batter. Add lime juice and mix well. The batter should be of a smooth consistency. Just before using it add the melted ghee and mix well. Dip the fish pieces in the batter and deep fry in oil. Drain and serve with tomato ketch up or sauce.
Fish balls FISH BALLS OR KOFTAS Ingredients: 1 cup fish , cooked and cleaned without bones 2 cups maida 2 green chilli, chopped 2 onions, chopped 1 stalk celery, chopped 1 tsps pepper powder 1/4 cup bread crumbs salt to taste oil as needed Method: Crumble the fish pieces. Heat 2 tsps of oil. Saute onions and green chillies. Add the fish to this and stir well. Add chopped celery, pepper powder and salt to taste. Mix so that all the ingredients blend well together. Knead maida with salt and enough water to get a stiff dough. Roll out small puris, put the filling in it and shape them as per your liking. ie, into rounds or any other shape you fancy. Deep fry in oil till golden and drain in a towel. Serve hot with ketchup or sauce. 1
Fish Vindaloo FISH VINDALOO Ingredients: 1 kilo fish, cut into small pieces 3 tsps chilli powder 1 tsp ginger chopped 15 flakes garlic 1/2 tsp mustard 1/4 tsp fenugreek 1/2 tsp turmeric powder 1/4 cup oil 1 cup onions sliced finely 250 grams tomato chopped finely 1 tbsp vinegar 2 tsps ginger julienned Garnish: 1 tbsp vinegar, 1/4 tsp sugar coriander leaves Method: Grind chilli powder, chopped ginger, 6 flakes garlic, mustard, fenugreek, and turmeric powder, with a little water to a smooth paste. Heat oil in a pan. Add onions and saute till they are golden. Add chopped tomatoes and 1 tbsp of vinegar to the onions and saute till the oil satrts oozing out. Add the ground masala paste. When the masala is cooked, add the fish pieces and the salt to taste. Sprinkle the julienned ginger and the remaining garlic sliced finely and mix well. Cover and cook for a few minutes more. Remove. Add the rest of the vinegar and the sugar and mix well in the gravy. The vindaloo is ready and serve hot with coriander leaves as the garnish Note: Even if kept outside, the curry will stay for more than a week. For reheating purposes. just heat in a micowave or steam it in a cooker/ steamer. Do not put on direct fire.
Karimeen Pollichhathu KARIMEEN POLLICHHATHU Ingredients: 3 medium sized karimeen 2 bits of plantain leaf ,enough to cover the fry pan 1"piece ginger 1/2 cup small onions chopped 4 green chillies a handful of curry leaves 1 1/2 tsp chilli powder 1/2 tsp turmeric powder 2 tbsps coconut oil salt to taste Method: Wash clean and draw slashes on it with a sharp knife, on both sides but keep them whole. Mix chilli powder, turmeric powder and salt to make a marinade with a little water. Apply on the fishes and keep them aside. Heat a flat bottommed fry pan. Put one plantain leaf in the pan and place the fish on the leaf. Crush the chopped ingredients, onions, ginger, garlic an curry leaves together with a little salt. Pour 2 tsps of oil over the fish. Spread 1/3 rd of the mix over the fish and cover it with the other plantain leaf Pour a tsp of oil over the leaf and in the sides. Once the fish gets cooked flip it over and get the other side also cooked. Remove from fire and repeat the same with the other two fish. Serve garnished with lemon wedges.
