TANDOORI FISH

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)

1 tbsp chopped fresh ginger

4 cloves garlic

1/3 cup vinegar

Salt To Taste

1 tbsp ground coriander seeds

1 tbsp ground cumin seeds

1 tsp ground cayenne pepper

1/2 cup vegetable oil

How to make barbecued fish :

• Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
• Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
• Pre-heat the oven on maximum heat at broil.
• Cover the oven tray with foil to avoid mess.
• Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
• Turn over and broil for about 8 minutes again.
• Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
• Serve the tandoori fish hot with your favorite chutney.

FISH KORMA

Ingredients:

1 kg fish

1/2 cup curd

1/2 cup onion paste

2 tsp ginger paste

1 tsp garlic paste

1 tbsp coriander paste

6 cardamom

1 inch cinnamon

2 tsp salt

3/4 cup ghee or oil

6 green chilli

2 tbsp kewra

1 tbsp sugar

1 tbsp lemon juice

Preparation:

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.

DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish

Salt To Taste

1 tbsp lemon juice

1 1/4 cup fresh green coriander

6 green chillies

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt

oil for deep frying

How to make deep fried fish :

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way.
• Serve the fried fish hot with green chutney.

FISH TIKKA

Ingredients:

500 gms fish pieces of any type

150 gms vegetable oil

1 tbsp ajwain

45 ml cream

2 tsp cumin seeds powder

2 tsp garam masala

1 tbsp garlic paste

20 gms flour (beasn)

30 ml lemon juice

5 tbsp mint or coriander chutney

1/2 tsp white pepper powder

1 onion, chopped in circles.

60 gms curd / plain yogurt

Salt To Taste

chili powder to taste

Preparation:

• Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
• Add fish pieces to the above mixture and mainate them for about 3 hours.
• Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
• Serve fried fish tikka with chopped onions.

EGG CURRY

Ingredients:

4 Eggs (hard boiled)

1 onion

1/2 tomato (pureed)

3-4 flakes of garlic

1/2-inch piece of ginger

1-2 green chilies

2 tbsp chopped coriander leaves

Salt To Taste

Red chili powder to taste

3/4th tsp turmeric powder

1/2 tsp coriander powder

3/4 tsp garam masala

2-3 tbsp vegetable oil / ghee

1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Almond Mutton Korma

Ingredients

• Mutton 1 kg
• Clarified butter 1 cup
• Yogurt 1 cup
• Onions 4 (sliced)
• Green cardamoms 8 (crushed)
• Almonds 10 (sliced)
• All spice 1 tsp (powder)
• Black cumin 1 tsp
• Red chili 1 tbsp (powder)
• Ginger garlic paste 1 tbsp
• Coriander 2 tbsp (powder)
• Poppy seeds ½ tbsp
• Salt to taste

Cooking Directions

1. In a bowl, add mutton, yogurt, ginger garlic paste, red chili powder, coriander powder, salt and all spice powder and mix well.

2. In a cooking pot, heat clarified butter and sauté sliced onions till golden.

3. Spread fried onion on an absorbent paper to cool and crisp up.

4. Crush fried onion and add back to the cooking pot along with marinated mutton.

5. Cover the pot and cook on low flame.

6. When mutton is dry, stir and add 2 cups warm water and allow cooking until meat is cooked through.

7. When oil starts to separate, add sliced almonds, poppy seeds, cumin and crushed cardamoms, mix.

8. Allow simmering for 10 minutes and then serve with roghani naan.

   Prep Time

   15 Mins
   Cook Time

   
   

   40 - 45 Mins
   Serves

   
   

   6
   
   

   
   

   
   

Mutton Korma

Ingredients

• Mutton ½ kg
• Yogurt 1 cup
• Oil 1 cup
• Onions 3
• Kashmiri chilies 4
• Small cardamoms 8
• Almonds 15 crushed
• Few drops of white vinegar
• Ground hot spices 1 tsp
• Ginger garlic paste 1 tbsp
• Whole coriander 2 tbsp
• Salt to taste

Cooking Directions

1. Boil Kashmiri chilies with white vinegar in some water.

2. When chilies turn to red color, mix with whole coriander and crush.

3. In a cooking pot, heat oil and fry sliced onions until golden brown.

4. Spread fried onion on an absorbent sheet and make sure onion gets crispy.

5. In a bowl, mix a cup of yogurt, crushed chilies, crispy fried onion, salt, ground hot spices, ginger garlic paste with mutton.

6. Add marinated mutton to the cooking pot and allow cooking for some time.

7. When yogurt and mutton water has dried up, add 2 to 2 ½ cups of water.

8. Put on the lid and let it simmer on low flame to tender.

9. When oil makes a separate layer, add small cardamoms and crushed almonds and allow simmering for another 5 minutes.

10. Serve Mutton Qorma with naan.

    
    

    Prep Time

    15 Mins
    Cook Time

    
    

    35 Mins
    Serves

    
    

    4 - 6

FISH MOILEE

Ingredients:

1 fish Rawas, Surmai or Halwaa

1 onion cut in strips

1 inch ginger griunded to paste

10-12 green chillies chopped

few curry leaves

1 tomato cut in strips

1/2 coconut grated

1/2 tsp cornflour

1/2 tsp lime juice

Preparation:

• Marinate fish in salt for 15-30 minutes and semi-fry carefully.
• Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
• Soak the grated coconut in warm water and then remove and keep aside first milk.
• Take rest of the milk, pour into fried masala and put in fish pieces.
• Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
• Then add first milk. Add juice of half a lime or to taste.

CHILLI CHICKEN

Ingredients :

500-600gms. boneless chicken (cut into1-inch cubes)

2 tbsp Soya sauce

1 egg

2 tbsp corn flour / corn starch

5-6 green chilies (finely chopped)

2 green onion tops (finely chopped), if available

1 tsp garlic paste

Salt To Taste

1/2 tsp white pepper powder or to taste

1 tsp sugar

A pinch of ajinomoto (optional)

2 cups chicken broth / water

1 tbsp oil

Oil to fry

How to make chili chicken :

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.

Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.

CHICKEN VINDALOO

Titillating flavor of mustard with turmeric, ginger, cinnamon, garlic, vinegar and brown sugar to make chicken vindaloo.

Ingredients:

2 large onions

6 cloves garlic

1 tsp ground mustard

1 tsp ground turmeric

1 tsp ground ginger

1 cinnamon stick, crumbled

1 tsp chilli powder, or to taste

2 tsp ground cumin

6 cloves

2 tblsp white vinegar

1 tblsp brown sugar

90 gms ghree

1 1/2 kg chicken pieces

How to make chicken vindaloo:

• Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, cinegar and sugar. Blend until smooth.
• combine chicken in a bowl with spice mixture. Marinate for atleast 4 hours, preferably overnight.
• Slice remaining onion. Meld ghee in a saucepan and sauté onion for 2 minutes.
• Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.

MUTTON PEPPER FRY

Ingredients :

I kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns; Turmeric pwd –1 tspn, Salt to taste, 2 sprigs of curry leaves; Ginger Paste – 1 tspn. Garlic paste 1 tspn.
For Seasoning:
1 tspn Mustard seeds; a sprig of curry leaves; 2 large Onions finely sliced; 4 green chillies – deseeded & cut lengthwise; 2” pc of ginger cut into matchstick size thin pcs. Oil 4-6 tbspns
Make a Powder of:
2 tbspns Pepper corns; 1 tbspn. Sombu – (broil the Sombu leave to cool add to the pepper corns & powder & keep)
For Garnish: Chopped Corriander leaves.

Method :

1. Wash mutton pcs put in pressure cooker add ginger/garlic paste, chillie pwd/corriander pwd/turmeric pwd/curry leaves & salt to taste - cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker – put the stopper – lower flame to min & cook for ½ an hour) remove from heat & leave to depressurize on it’s own. (if
2. Take a kadai (wok) add oil – when oil is hot add mustard seeds and curry leaves – once the mustard seeds crackle add the finely sliced onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked mutton & the soup – mix well & leave to cook till all the soup is absorbed & the fry is dry.

MUTTON FRY

Ingredients :

Mutton 1/2 kg

coriander powder 2 tsp

chilly powder 1 tsp

turmeric powder 1/4 tsp

garam masala powder 1/2 tsp

garlic paste 1 tsp

salt

For frying :

onion 1 chopped

shallots 5

green chillies 3

curry leaves few

ginger julienned 1/2 inch piece

coconut oil 2 Tbsp

Method :

Wash and clean mutton.

Mix the above ingredients with mutton and cook in little water.

Cook until the meat is done.

Reduce water,cooking on a low flame keeping the lid opened.

Heat oil in a frying pan.

Saute chopped onion and shallots.

When it is done, add slit green chillies, curry leaves and ginger julienned.

When the aroma comes, add the meat mixture.

Stir slowly on a medium flame.

Allow the masala to cover the mutton pieces.

Sprinkle 1 pinches of garam masala powder over it.

Serve hot with chapathis and pathiris or parottas..!

MUTTON CURRY

Ingredients :

Mutton ½ kg
Onion 2 big chopped
Tomato 2 medium chopped
Ginger 1 ½ inch piece
Garlic 9 cloves
Green chilly 2
Turmeric powder 1 teaspoon
Chilly powder 2 teaspoons
Coriander powder 2 table spoons
Garam masala 1 ½ tea spoon
Fennel seeds 1 pinch
Curry leaves few
Salt
Oil

Method :

Grind garlic, ginger and green chilies together.
Heat oil, add pinch of fennel seeds.
Saute onions till slightly brown.
Add ground garlic, ginger and green chilly paste.
Stir for few seconds, then add all the powders except garam masala.
Stir for a while.
Add mutton together with salt and garam masala.
Keep stirring for few seconds, till the masalas coat mutton.
Keep tomatoes on top. Pour little, about ¼ cup of water through the sides.
Cover and cook.
When the mutton is done, mix by adding curry leaves.
You can add pepper powder also.

Best with :

Neichoru/ghee rice
Pathiri
Vellappam
Chappathi