Chilli Fish 65

Recipe courtesy Sherin Mathew..I made my own little changes..:)

Fish 65
(Quick Make - I have avoided yogurt in the recipe owing to the opposite and adverse properties of fish and yogurt and replaced it with soy and vinegar)

Ingredients 
1. Fish - Neymeen (King Fish Mackerel ) - 500 grams cubed

2. Ginger garlic paste - 1 tb spoon
vinegar - 1 ts sp
soy sauce - 2 ts sp
chili powder - 1 tb sp
salt to taste
red rogue food colour - 1/2 ts sp
All purpose flour or Corn flour - 1 tbsp (or even rice flour - the whole idea is to bind the marinade to the fish cubes)

Garnish
Onion - 1 medium diced (can use spring onion chops if you like)
capsicum - 1 small diced (can use indian chili slits if you like it more lively)
curry leaves - 3 sprigs 
Pepper powder 1/2 tsp
Red chilli powder 1/4 tsp
red rogue food colour -pinch

Method
Make a marinade with the 2nd listed items - add the flour at the flour last so that you have the right consistency for the coating.

Marinate fish in the mix for about 20 minutes and deep fry them out (do not overdo it but see that they are good fried and firm)

In the same oil, fry out the onion dices first, the capsicum (do not let the colour of the chili fade)add pepper&red chillli..colour too..saute it well.. and finally the loose curry leaves. Add to fish, toss and join them all and serve on to your serving plate.

Can squeeze a lime if you like it while eating!

Mutton Pepper

Ingredients

1 Mutton- 1/2 kg(wash&cleaned)
2 Ginger- 1 inch
3 Garlic pods- 6-8
4 Green chilly-3 or more depending ur spice level
5 Onion- 2 medium
6 tomato 1 big
7 salt to taste
8 Pepper powder- 2 tsp
9 Curry leaves- a few
10 Coriander leaves : few
11 Oil - 2 tbs

Method Of Preparation:

ln a pressure cooker,add 1 to 7 ingredients&mix  together with ur fingers and close the lid of the pressure cooker.Pressure cook it until it cooked..(10 minutes)do not add water..
Heat 2 tbs  oil in a pan add the curry leaves& the gravy..now add coriander leaves ..&pepper powder Boil it for a few minutes or till it comes to complete boil.
If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency ...
Remove them from heat and let it cool for few minutes.Now ur easy &simple  mutton pepper is ready to serve..:)

Rasgulla

• 

Rasgulla

1. Milk – 1 ltr
2. Lemon juice – 2 ½ tbsp
3. Sugar – 2 ¼ cup
4. Water – 3 ½ cup
5. Cardamom powder – a pinch
6. Pistachios – 5 -6 (to garnish)
7. Ice cubes – 10

1. Heat milk and when it starts to boil, reduce the flame and add the lemon juice and stir well. Heat until the water completely separates. Remove it from fire and add ice cubes to it and mix well. Pour the curdled milk to the strainer lined with muslin cloth. Bring it below the running water to remove the sourness of lemon. Squeeze out the excess water and hang it for about 30 minutes. Squeeze out the excess water in between.
2. Put this hanged chenna into a bowl and knead it for about 10 – 15 minutes to make it very smooth (kneading for this much time is a MUST)
3. In the mean time prepare the sugar syrup with sugar, water and cardamom pwdr in a pressure cooker without covering the cooker with its lid (we are using pressure cooker in this step just because in step 4, Rasgullas are cooked in this syrup in the pressure cooker)
4. Make about 20 balls out of the mix from step 2 without cracks. Add these balls one by one to the boiling sugar syrup. Close the lid of the pressure and cook it in low flame for one whistle and for another five minutes. Remove from fire and keep it till the pressure cooker is ready to open.
5. Serve warm or cooled garnished with pistaS.

RECIPE SOURCE...SANAS RECIPE NOTEBOOK

Reduce the flame and add the lemon juice and stir well.Remove it from fire and add ice cubes to it and mix well.

 

Meen Peera

Ingredients

Anchovies(netholi,,velloori) 500 gms (Wash and clean the fish and keep it aside.)

To grind

1Shallots 5 to6
2 Green Chillies 3to4 (depending on your taste increase or decrease).
3 Garlic: 5 cloves
4 Ginger a half inch piece
5 Freshly scraped coconut.. 1cup
6 Turmeric Powder 1/4 tsp
7 2 springs of curry leaves
8 Salt

Make a coarse paste by mixing 1 to 8 ingredients....

Kudampuli/tamarind instead or puli u can add the  raw mango too...
Water .little
Coconut oil: 1 tbsp.

Soak the kudam puli in a little water.

Method

Heat oil in an earthern pot or pan &.add the coconut mixture..Saute it well..Now add kudam puli and the cleaned fish, pour little water and cook for about 10 minutes on low flame, stirring occasionally  (be careful not to crush the fish while stirring..Drizzle 1tbs coconut oil and curry leaves on top and give a gentle stir ....serve warm with rice

Malai Chicken Biriyani

Recipe Adapted from here

Ingredients:

1 kg chicken, cut into small sized peices
3 cups rice
2 meduim onions, sliced
4 cloves
2 cardamoms
1 stick cinnamon
8 black peppercorns
3 meduim tomatoes
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp paprika powder
2 tbsp yogurt
1/2 tsp chilli flakes
1/2 cup cream
1/2 tsp pepper powder
1 tbsp kasoori methi
1/2 tsp garam masala powder
Oil for frying
Salt to taste
2 tbsp milk, with a pinch of yellow color
2 tbsp chopped mint
2 tbsp chopped coriander
4 green chillies, chopped

Method:

Heat oil in a saucepan. Add all the whole spices and fry for about 30 seconds. Add the onions, along with a pinch of salt, and saute till transparent. Add the ginger garlic paste and saute for a minute, then add the chopped tomatoes and all spices from coriander to paprika. Continue to cook it till the tomatoes are all mashed up and it starts to leave oil on the top. Now add the chicken, along with the yogurt and red chilli flakes and cook till just done. On high heat, add the lemon juice, black pepper, kasoori methi and garam masala. Mix well and then add cream. Keep stirring till all is well mixed up and keep away from fire.

Wash and soak rice for 30 minutes. Cook the rice till done. Layer the rice on top of the chicken masala, spread the mint, coriander and chillies on the top and sprinkle the milk with the yellow color. Keep the biriyani on dum for 10-15 minutes till an amazing aroma fills the kitchen!!!

Masha allah!! freshly pudina frm ma kitchen garden ....:D :D :D