Ingredients
Cream dory fillets - 250 gms
4 clove of garlic and 2 red bird chillies ground to a paste with 1 tsp with olive oil
Juice of 1 lime
Salt to taste
Method
Marinade the fish with the chilly-garlic paste, lime juice for 30 minutes.Heat a grill plate or a nonstick pan. Season the fish with salt before cooking. Cook the fish for 2 - 3 minutes on each side.
You can use any firm white fish for this.
Other options for marinades:
1. 1 green chilly, 1/2 cup of coriander leaves, 4 cloves of garlic ground to a paste.
2. 1 teaspoon garlic paste, 1 tablespoon oilice oil, 1/2 teaspoon of chilly flakes and 1/4 teaspoon of oregano.
2. Lemon juice, fresh dill leaves and butter.
Showing posts with label Non-Vegetarian. Show all posts
Showing posts with label Non-Vegetarian. Show all posts
Monday, March 29, 2010
Mangalorean Chicken Ghee Roast
This one comes from a super cook and dear friend Ashwini
Ingredients
Chicken - 1kg
Ghee - 1 tbsp
Salt - as per taste
Gram masala - 1 tsp
Marinade
Whole red chillies - 15 - 20
Coriander seeds - 1 tsp
Fenugreek seed - 1/2 tsp
Cumin seed - 1 tsp
Tamrind - 2 tbsp
Method
Grind all the ingredients for the marinade into a fine past. Marinate the chicken with it for atleast 12 hours.
Warm the ghee in a flat bottomed pan, slide chicken pieces in it with the marinade. Ensure the chicken is seared on both sides, add the salt, cover and cook till done. Add the garam masala and cook the last minute on high flame uncovered and dry out the masala.
Ingredients
Chicken - 1kg
Ghee - 1 tbsp
Salt - as per taste
Gram masala - 1 tsp
Marinade
Whole red chillies - 15 - 20
Coriander seeds - 1 tsp
Fenugreek seed - 1/2 tsp
Cumin seed - 1 tsp
Tamrind - 2 tbsp
Method
Grind all the ingredients for the marinade into a fine past. Marinate the chicken with it for atleast 12 hours.
Warm the ghee in a flat bottomed pan, slide chicken pieces in it with the marinade. Ensure the chicken is seared on both sides, add the salt, cover and cook till done. Add the garam masala and cook the last minute on high flame uncovered and dry out the masala.
Monday, November 16, 2009
Tomato Fish Curry
Ingredients
King Fish/ Surmai - 500 gms
Tomatoes - 4 medium sized (pureed in the blender)
Ginger - 1 inch peice grated
Marinade for the fish - 1/2 teaspoon each of salt and tumeric powder)
Salt - as per taste
Tumeric - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Sugar - 1/2 teaspoon
Nigella (Kalonji) - 1/2 teaspoon
Green chillies - 4 (slit, de-seed if you want a milder curry)
Vegetable Oil - 2 tablesoons
Mustard oil - 1/2 teaspoon (optional)
Water - 200 mls
Coriander for garnishing - 1 teaspoon chopped fine.
Method
Coat the fish with salt and turmeric and leave aside for 15 minutes. Fry the fish in a non-stick pan ( 1 minute on each side).
Heat oil in a wok (karahi). Add the nigella seeds and the green chillies. Add the pureed tomatoes and stir fry for 3 - 4 minutes. Add the salt, tumerice, red chilly powder, sugar and grated ginger and fry well (till the oil starts to leave the sides). Add the water and bring to a boil. Let it boil for 2 mins on high heat. Add the peices of fried fish and let it cook covered on low heat for 10 minutes. Do not stir too much (else the fish will disintegrate). Add the mustard oil, cover the wok and turn of the heat. Garnish with coriander leaves before serving.
Serve with steamed rice.
King Fish/ Surmai - 500 gms
Tomatoes - 4 medium sized (pureed in the blender)
Ginger - 1 inch peice grated
Marinade for the fish - 1/2 teaspoon each of salt and tumeric powder)
Salt - as per taste
Tumeric - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Sugar - 1/2 teaspoon
Nigella (Kalonji) - 1/2 teaspoon
Green chillies - 4 (slit, de-seed if you want a milder curry)
Vegetable Oil - 2 tablesoons
Mustard oil - 1/2 teaspoon (optional)
Water - 200 mls
Coriander for garnishing - 1 teaspoon chopped fine.
Method
Coat the fish with salt and turmeric and leave aside for 15 minutes. Fry the fish in a non-stick pan ( 1 minute on each side).
Heat oil in a wok (karahi). Add the nigella seeds and the green chillies. Add the pureed tomatoes and stir fry for 3 - 4 minutes. Add the salt, tumerice, red chilly powder, sugar and grated ginger and fry well (till the oil starts to leave the sides). Add the water and bring to a boil. Let it boil for 2 mins on high heat. Add the peices of fried fish and let it cook covered on low heat for 10 minutes. Do not stir too much (else the fish will disintegrate). Add the mustard oil, cover the wok and turn of the heat. Garnish with coriander leaves before serving.
Serve with steamed rice.
Monday, April 28, 2008
Microwaved Eggs
A quick and easy snack/ breakfast option
Ingredients
Eggs - 4
Onion - 1 small one chopped finely (about 2 tablespoons)
Tomato - 2 tablespoons chopped
Capsicum - 2 tablespoons (chopped fine - you can use a mix of red, yellow and green ones)
Coriander leaves - 1 teaspoon finely chopped
Chicken Sausage - 1 (chopped into cubes) - optional.
Cheese - 1 tablespoon grated - optional
Salt and pepper as per personal preference
Method
Whisk the eggs along with the salt and pepper. Add all other ingredients and mix well. Pour this into a flat microwave safe container (preferable ceramic or glass). Microwave at 100% power for 4 minutes and then for 6 minutes at 80% power.
Let it stand in the microwave for 2 minutes before you serve it.
Ingredients
Eggs - 4
Onion - 1 small one chopped finely (about 2 tablespoons)
Tomato - 2 tablespoons chopped
Capsicum - 2 tablespoons (chopped fine - you can use a mix of red, yellow and green ones)
Coriander leaves - 1 teaspoon finely chopped
Chicken Sausage - 1 (chopped into cubes) - optional.
Cheese - 1 tablespoon grated - optional
Salt and pepper as per personal preference
Method
Whisk the eggs along with the salt and pepper. Add all other ingredients and mix well. Pour this into a flat microwave safe container (preferable ceramic or glass). Microwave at 100% power for 4 minutes and then for 6 minutes at 80% power.
Let it stand in the microwave for 2 minutes before you serve it.
Tuesday, January 8, 2008
Garlic Methi Chicken
Ingredients
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Thursday, December 20, 2007
Another version of Steamed Prawns
Ingredients
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Tender coconut water: 100ml
Coriander leaves: 4 tablespoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the coriander leaves, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the coconut water and mustard oil. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Put the entire mixture (add the balance of the sliced green chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker. You can steam it in a regular steamer for 30 minutes.
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Tender coconut water: 100ml
Coriander leaves: 4 tablespoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the coriander leaves, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the coconut water and mustard oil. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Put the entire mixture (add the balance of the sliced green chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker. You can steam it in a regular steamer for 30 minutes.
Bhapa Chingri (steamed prawns... the bengali way)
Ingredients
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Mustard seeds: 1 teaspoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the mustard seeds, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the mustard oil and mix well. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Option 1
Put the entire mixture (add the balance of the sliced gren chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker, you can steam it in a regular steamer for 30 minutes.
Option 2
Wrap 4 -5 prawns and a slice of green chilly each in banana leaf parcels. Place in a steamer and steam for 30 minutes.
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Mustard seeds: 1 teaspoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the mustard seeds, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the mustard oil and mix well. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Option 1
Put the entire mixture (add the balance of the sliced gren chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker, you can steam it in a regular steamer for 30 minutes.
Option 2
Wrap 4 -5 prawns and a slice of green chilly each in banana leaf parcels. Place in a steamer and steam for 30 minutes.
Liver Fry/ Metey Chorchori
Ingredients
Mutton liver - 500 gms (cut into small cubes)
Onion - 2 medium sized chopped fine
Tomato - 1 large chopped fine
Green chilies - 1-2 chopped fine
Ginger - 1 teaspoon chopped fine
Garlic - 2 teaspoons chopped fine
Coriander leaves - chopped fine
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1/2 teaspoon (optional)
Red chilly powder - 1/2 teaspoon
Lime/ lemon juice - 2 tablespoons
Salt - as per taste
Oil - 2 tablespoons
Method
Wash and drain the liver.
Mix all the other ingredients except for the salt in a bowl. Add the liver, mix well and let it marinate for 30 minutes.
Heat oil in a wok. Add the entire liver and marinade mixture and stir fry on a high flame for 2 minutes - till the liver changes colour. Add the salt and cook covered for about 5 minutes. Remove lid and dry out the water ( the liver should be cooked by now).
To check if it is cooked pierce the liver with a knife if it goes through easily and no blood comes out, Once the liver is cooked. Remove from heat and add the lemon juice and garnish with a little chopped coriander.
Mutton liver - 500 gms (cut into small cubes)
Onion - 2 medium sized chopped fine
Tomato - 1 large chopped fine
Green chilies - 1-2 chopped fine
Ginger - 1 teaspoon chopped fine
Garlic - 2 teaspoons chopped fine
Coriander leaves - chopped fine
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1/2 teaspoon (optional)
Red chilly powder - 1/2 teaspoon
Lime/ lemon juice - 2 tablespoons
Salt - as per taste
Oil - 2 tablespoons
Method
Wash and drain the liver.
Mix all the other ingredients except for the salt in a bowl. Add the liver, mix well and let it marinate for 30 minutes.
Heat oil in a wok. Add the entire liver and marinade mixture and stir fry on a high flame for 2 minutes - till the liver changes colour. Add the salt and cook covered for about 5 minutes. Remove lid and dry out the water ( the liver should be cooked by now).
To check if it is cooked pierce the liver with a knife if it goes through easily and no blood comes out, Once the liver is cooked. Remove from heat and add the lemon juice and garnish with a little chopped coriander.
Subscribe to:
Posts (Atom)
