SPICY FISH FRY WITH GREEN MASALA

INGREDIANTS:

6-8 garlic cloves

1 small peice ginger

6-8 green chillies

6-8 small onions peeled

5-7 peppercorns

1/2 tsp turmeric powder

salt to taste

water

oil to fry

any fish of your choice washed (i have used matti)

METHOD :

grind the first 5 ingrediats into a nice thin paste with very less water.

apply the ground masala to the fish and keep it aside for 1 hr

heat the pan add in oil ,once the oil is heated put the fish on the pan and fry till done on both the sides,

TENDLI (Ivy gourd ) POTATO SABJI IN THE COOKER

INGREDIANTS:

1/2 kg tendli(Ivy gourd) thinly cut

1 big onion chopped

1 big tomato chopped

1 big potato cut in cubes

2 green chillies slit

1 tsp garma masala powder

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

2 tbsp coconut grated

1 tsp jeera

1 tsp oil

METHOD:

heat the cooker(small cooker is better ),add in oil once oil is heated add in the jeera let it splutter well once done add in the onions and chillies,fry well.

add in the tomatoes and cook till it mashes.

add in the tendli and potatoes and fry well.

now put in chilli powder,turmeric powder,garam masala powder,salt and fry

put in 2 tbsp of water and close the lid of the cooker.

put it on full flame.

let it remain till one wistle.

put the gas off once the cooker is cooled open the lid and put in the grated coconut and serve.

KERALA FISH FRY(MATTI CURRY)

INGREDIANTS:

1 coconut grated

1 medium sized tomato slized

3 green chilles slit

few curry leaves

1 small peice of ginger chopped

2 tsp chilli powder

1 tsp turmeric powder

salt to taste

a lemon sized tamrind socked in water and squeezed off(tamarind pulp)

fish as per ur choice cleaned and cut into peices ( i have used sardins/matti/tarla)

METHOD:

In a shallow vessel(kadhai/chetti/mud vessel) mix alll the above ingrediants except the fish

Add in water as required

Give it a good boil till the tomatoes become soft.

Once boiled add in the fish peices and cook till the fish is done.

serve with boiled rice.

PANNER MATTAR

Ingredients:

1 block of paneer, cut into cubes and deep fried1 cup of frozen thawed green peas or 1 cup of de-hydratedgreen peas, soaked in water overnight and then boiled

1 small onion chopped finely

2 tsp ginger-garlic paste

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp dhania (coriander)powder

1/2 tsp cumin powder

1 cinammon stick

1-2 cloves

1 cardammom

1 tablespoon cashewnuts, powdered

2 tomatoes, pureed

1/2 tablespoon whipped cream or malai

2 tsp finely chopped coriander leaves

1 tablespoon ghee

Salt to taste

Method:

Heat the ghee and add the cinammon, cardamom and cloves.

After 10-20 secs, add the onions and ginger/garlic paste.When the onions turn light brown, add all the powderedspices and cashewnut powder.Fry for about 1/2 a minute.

Add the tomato puree and salt to taste.Fry on high heat till the mixture thickens.

Now add the peas and enough water and bring to a boil.

Add the malai and paneer cubes.Mix well.

Stir in the chopped coriander leaves.

CHETTINAD CHICKEN

INGREDIENTS:

1 kg chicken
2 large onions sliced fine
2 tomatoes chopped fine
2 tsps ginger paste
2 tsps garlic paste
10-15 curry leaves
1 tsp chilli powder
1 star anise
2 tsps lime juice
Salt to taste
1 tbsp poppy seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
3 dry red chillies
1" piece of cinnamon
2 cardamom pods
3 cloves
1/2 cup grated coconut
2-3 tbsps vegetable/sunflower/canola oil or ghee
Chopped coriander leaves to garnish

METHOD:

Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chillies, cinnamon, cardamom, cloves and coconut for 3-4 minutes. Remove from flame and allow to cool.
Grind the mixture into a coarse.
Mix the ginger and garlic pastes with this powder and keep aside.
In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
Add the spice paste and star anise and fry for another 2-3 minutes.
Add the tomatoes and chilli powder and stir well to mix all the ingredients.
Add the chicken, cover and simmer till it is tender.
When the chicken is done add lime juice, mix well and turn off the flame.
Garnish with coriander leaves and serve.

CHICKEN BIRYANI

Ingredients:

1 1/2 kg chicken
1 kg basmati rice
1 kg onions, finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 cup ginger garlic paste
2 cups sour curds
2 tbsp lime juice
1 tbsp garam masala powder
5 tez patta (bay leaves)
2 dalchini cinnamon pieces
5 cloves
2 big cardamoms
2 small cardamoms
Salt


Method:

Mix the curds, lime juice, and two tablespoon ginger garlic paste.
Marinate the chicken in this mixture for an hour.
Fry the onions with half of the whole spices till golden brown and keep them aside.
Fry the remaining ginger garlic paste, add turmeric and chilly powder and salt.
Add the chicken and cook till it is tender.
Wash and boil the rice with salt and the remaining whole spices.
Put the chicken and rice in layers, sprinkle some fried onions and garam masala powder.
Cook till the rice is done.
Serve with raita.

HYDERABADI BIRYANI

Ingredients

1 kg: Meat
750 gm: Semi cooked basmati rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp:lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil

Method

Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.