Fish Thoran Ingredients 1 cup fish boiled with salt, fish tamarind (kudampuly) and a little water and flaked into small pieces without mashing. 1 small piece turmeric 1 pinch cumin seed 1/8 tsp. seeds from red chillies 4 slices garlic 3/4 cup grated coconut 4 dsp. coconut oil 1/4 tsp. mustard 1 tsp. rice 1 stalk curry leaf 2 dry chillies, slit into 4 1/2 cup onion chopped 1/2 dsp. green chillies sliced round 1/2 tsp. ginger chopped 1 egg stiffy beaten Salt to taste Grind together turmeric, cumin seeds, chilli seeds and garlic and crush grated coconut and mix everything together. Take little masala water and mix with the ground paste. Take the flaked fish in a pan and keep the ground paste in the middle and cover up with the fish. Cover the pan with a lid and cook till it steams. Stir with the handle of the ladle and let it cook dry. Heat oil in a skillet and fry the mustard, rice, curry leaves and dry chillies. Add onion and saute, then add green chillies and ginger. while being sauted stir in the prepared fish and pour stiffy beaten egg uniformly and mix gently with sufficient salt and cook till the water is absorbed. Severe hot.
Fish Molee Ingredients- Fish- 2lbs Red chill- 1 Turmeric- 1 piece Garlic- 1 1/2 tsp Green chillies- 6 Ginger- 1 inch 1 piece Tomatoes- 1/4 lb Lime juice- 1dsp Onions- 2 Grated coconut- 2 cups Dalda/Oil- 3dsp Method : Clean and slice the fish. Grind turmeric, 1/2 tsp garlic and the skin of the red chilly. Slice ginger and onions. Slit the green chillies. Make two extractions of coconut milk. First extract 1 1/2 cup and second 2 cups. Heat oil in a pan and saute sliced onions, garlic and ginger. Add the ground masala and fry. Add the second extraction of coconut milk, lime juice and salt to taste. When it starts to boil, add the sliced fish and cook on a slow fire for half an hour. When done, add the first milk. Cut tomatoes into big pieces and arrange on top of the fish. Bring to boil. Remove from fire and serve hot.
Mathi (Sardine) Curry Ingredients Sardines - 30 Coriander Powder - 2 dsp Chilli Powder- 2 tsp Pepper- 1/4th tsp Cummin seeds- 1/4th tsp Garlic- 10 cloves Ginger- 1 small piece Mustard- 1/4th tsp Turmeric-1 piece Onion, finely sliced- 1 cup Green chillies- 6 Grated Coconut- 3/4th cup Coconut oil- 2 oz Vinegar- 2dsp Curry leaves Method: Grind Coriander, Cumin seed, Pepper, Garlic, Ginger, Mustard and Turmeric together and the coconut separately.Place a Pan on fire, heat the oil and fry a little of the finely sliced onions, and then add the Ground masala and saute. Add the remaining onions, curry leaves and green chillies and saute again. Put in the cleaned fish with vinegar and salt to taste. Mix well, cover the pan and allow it to simmer till cooked. Open the lid and add the ground coconut mixed to thick consistency with water, and remove from fire.
Chicken karahi Hi ladies, This is a simple and delicious dish. Easy to prepare. I chicken cut in about 16 pieces. garlic red chillie powder haldi tomatoes green chillies coriander roasted dhania,zeera powder kasuri methi. kalongi Pour 2 tbsp oil in a non stick karahi(wok). Fry the ground garlic(about 1 whole) till golden. add chicken and fry. add the red chillies, haldi and kalongi and continue to fry. Once the chicken starts to look a little brown, add chopped tomatoes(more than half a kg),green chillies(6), coriander, roasted dhania zeera powder(about 3 to 4 tsp) and kasuri methi(2 tsp). cover the chicken with all this and do not mix yet. cover and cook on medium heat till chicken is tender and the water dries. open lid and mix everything well. put a juice of one lemon and a bit of sliced ginger. Oh yes!!! the salt, according to taste. leave a bit of gravy and eat with hot nans.... go ahead and have a party. Qudsia.
Re: Chicken karahi Hello Qudsia, welcome to IL. Your new chicken recipe is easy and simple. Could you tell me what "kalongi" is?...:idontgetit: regards karthiga.
Re: Chicken karahi Hi Karthiga, Good to hear from you. Kalongi means onion seeds. You find them in pickles also. Hope you get them easily. They are small black seeds. Happy cooking. Qudsia.
chicken roast Hi all, This is my own concoction. simple and delicious. 1 full chicken. (no pieces please) wash thoroughly and marinate with the following ingredients. ginger, garlic paste. teryaki sauce dark soya sauce a few green chillies ground into a paste. rub these properly into the chicken. put a few cuts on the chicken so that marinade will soak in. cover with cling film and leave overnight or at least 3 hrs in the fridge. in a non stick pan heat a little oil and brown the marinated chicken properly on all sides. remember this will seal all the juices in the chicken and make it soft inside. prepare a baking tray. pre heat oven. arrange chicken on this tray. along side put some onions, capsicum, baby pototoes and carrots. cover with silver foil and bake for an hour. remove foil and check if the vegetables are tender. remove foil altogether if veges are done and continue baking for 15 mts or till the water dries a little. leave a little gravy if you want. serve with garlic bread and mashed potatoes. your family will love you for this..... If you make it let me know how it has come out. love. Qudsia. P.S. After you have fried the chicken, pour the oil and all the masala from the pan on to the baking tray.
Mutton Dhalsa hello friends, This is an ordinary mutton kurma along with dhal. This is a best combination of biryani, and very famous among muslim recipes. Ingredients: Bony mutton (or even only bones) - 1/2 kg toor dhal - 1/4 cup bengal gram dhal - 2 tbsps brinjal -2 (optional) potato - 1 green mango - 2 pieces tomato - 2 green chillies - 4 pudina leaves - handful coriander leaves - handful sambar powder - 2 tsps cinnamon - 1 piece cloves - 2 cardamom - 2 salt to taste oil Method: Pressure cook mutton with dhals. Then add cut vegetables and cook well again. Add sambar powder and salt , stir well and keep aside. Heat oil in a pan, add cinnamon, cardamom and cloves and season them. Add this to the cooked mutton and garnish with finely chopped mint and coriander. Serve hot with mutton or chicken biryani. P.S . This is my way of making dhalsa. If any of you know a different way with a differnt taste pls share with me. with thanks karthiga.
Re: Mutton Dhalsa hi Karthiga here's mine mutton 1/2 pound channa dal 1/2 cup soaked the night before 12 almonds and 12 cashewnuts soaked the night before and grind it into a paste ginger-garlic paste 1 tsp turmeric...a pinch chilli powder 2 tsp....increase if u like hot salt oil roast fennel seeds 1/4 tsp, coriander seeds 1tsp, pepper seeds 1 tsp, cumin seeds 1 tsp and powdered them. cinnamon 1 small stick cardamon 3 cloves 3 2 onions chopped bay leaf 1 3 green chillies sliced i cooked the meat without water with a pinch of turmeric, chilli powder, a bit of garlic -ginger paste until the water evaporates. heat oil in a pan, add bay leaf cinnaman cardamon cloves stir add the onions, green chillis. fry until onions begins to brown, add the dal, add the remaining garlic-ginger paste. saute for 1 minute. add the powdered masala fry for one minute add the cooked meat stir. add 3 glasses of water. put the lid and let cook for at least one hour at low flame. 15 minutes before add the almond-cashew paste, don't forget to add salt. my hubby and children love this dish hope it will be the same with u take care
Fish pickle recipe Fish pickle recipe----A very useful pickle which is also nutritious. Fish fillet - 1kg Onion - 1.5kg Garlic - 200gm Ginger - 100gm Green chillies - 15 nos Turmeric - 1tsp Pepper powder - 2 tbsp Chilli powder - 3 tbsp Coriander Powder - 6 tbsp Fenugreek powder - 1 tsp White vinegar - 1 litre Salt Coconut or vegetable oil- 2 cups Preparation: Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour. Tips: Do not use aluminum vessels for preparing as the vinegar will react with it. If you are using daily, transfer the pickle into a small jar and keep outside. Use tuna, seer fish or prawns. You can use any fish with no bones.