Wednesday, May 25, 2011

Surmai (King Fish) Fry

7-8 pieces of Surmai fish slices(washed & strained).
1 tsp red chilly powder
1/4 tsp black pepper powder
1/2 tsp salt
1/2 tsp turmeric powder
3 tbsp white vinegar
Breadcrumbs or Fine Semolina to coat the fish

Mix chilly powder, turmeric, black pepper powder, salt & vinegar to a paste.

Apply this paste on the fish and leave it to marinate for 2-3 hrs or over night in the fridge.

Take breadcrumbs or semolina in a plate. Coat the fish with breadcrumbs or semolina.

Shallow fry it in little oil till both side are nice crisp.


Surmai Fish Curry (Manglorean Style)

1kg Fresh Surmai Fish pieces ( washed & strained)

For grinding the Masala

6 dry red chillies
4 tbsp desiccated coconut
1/2 big onion chopped
4 cloves of garlic
1/2 tsp cumin seeds
3 tsp coriander seeds
5-6 black peppercorns
1 small ball of tamarind
8 tbsp coconut milk powder

Grind the above with water to a smooth fine paste. Keep it aside. Wash the grinder with little water and keep this water aside.

For tempering the Curry

1/2 big onion sliced thinly
2 green chillies sliced
1 inch ginger piece chopped finely
2 tbsp oil
1 tbsp white vinegar
Salt to taste

Heat oil in a deep pan, add the ginger brown it, add chillies & onions brown it lightly.

Add the ground masala fry for another 5 minutes on medium flame.

Add the masala water, adjust the thickness of the curry, add salt & vinegar.

Let the curry boil now add the fish and leave it on slow flame uncovered for 5 minutes till the fish is cooked.

Relish this yummy curry with plain boiled rice & fried Fish.

Next post of the Fried Fish... in few minutes.

Bamia Chicken Marag (Okra, Chicken Curry)

1 pkt frozen baby Bamia (ladyfinger/Okra)
1 Chicken (skin, wash & cut into bite size pieces)
2 med. tomatoes finely chopped
8 cloves garlic chopped
2 med. onions finely chopped
1 pkt Tomato paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp red chilly powder
1/2 tsp black pepper powder
salt to taste
4 tbsp oil
1 cup water

Heat oil in a pan, add onions & garlic. Brown it.
Add tomatoes fry till pan leaves oil.
Add tomato paste & all the dry spices, fry for another minute.
Add bamia, chicken , water & salt.
Leave it on slow flame for 30 minutes till bamia & chicken is tender.
Enjoy with plain boiled rice or Vermicelli Rice.

Tuesday, May 24, 2011

Super Quick Oats Idly

A very nutritious Breakfast for those kids who don't like porridge. I bet, your kids will not be able to spot the Yeeks ingredient in here. They are soft and delicious. A new addition to your breakfast list.

I was waiting to see Sabu's (my daughter) reaction. She can very well identify the Ingredients but this time no way. She kept asking me what is this made of. Finally after she finished her breakfast I told her the secret ingredient and she was like really. It was nice, Okay okay. Thank god she said it was okay. That's like a YES for my new addition to the breakfast list.

2 1/2 Cups Oats
1/2 Cup Semolina
1 Cup Yoghurt
1/2 tsp Salt
1 tsp Eno
2 cups of water

Whisk all the above ingredients to make a smooth batter.

Grease the small idly steel bowls, pour batter.

Steam it in a Idly steamer for 10 Minutes.

Serve with Onion Tomato Chutney. I could just eat it plain.

Onion Tomato Chutney

1/2 onion
1 red dry chilly
3 big tomatoes
2 cloves garlic
salt to taste

Grind the above to a smooth paste.

Take a pan, heat 1 tbsp oil, add 1/2 tsp mustard seeds let it splutter. Add 3-4 curry leaves.

Add the ground puree. Cook on slow flame for 5 minutes.

Chutney is ready to be served.

Sunday, May 22, 2011

Masala Dry Bombill Chilly Fry

11/2 doz. of dry masala bombay duck (bombill) (cut it into 3 pcs)
3 big onions (chopped )
3 big tomatoes (chopped)
1 green chilly
6 cloves garlic chopped
2" pc of ginger chopped
1/4 bunch of Coriander
1/4 tsp turmeric powder
1/4 tsp salt
2 tbsp tomato paste
3 tbsp oil
1/2 cup water

Heat oil in a pan add garlic, ginger, chilly & onions brown it.

Add tomatoes & tomato paste fry well till all the water evaporates & it leaves oil.

Add turmeric powder stir and fry for another minute.

Add the bombill, salt to taste and water.

Leave it on slow flame for 15 minutes. Put off the flame add the chopped coriander leaves & mix well.

Enjoy the Chilly fry with Rice Bhakri (chappati)absolutely divine. Or you could eat with any bread of your choice. I relished it with Khabous.

Saturday, May 21, 2011

Garlic & Dill Baby Potatoes

1/2 Kg Baby Potatoes
3 Tbsp Dill Finely Chopped
8 Garlic Cloves finely chopped
3 Tbsp Butter
1/2 tsp salt + pinch of salt
1/4 tsp pepper powder

Boil the potatoes with water and salt till tender.

Cut the boiled potatoes into half.

Heat a pan on slow flame. add the butter do not let it brown.

Add the chopped garlic fry until golden brown.

Add the halved potatoes & toss it well. Add pinch of salt & pepper.

Sprinkle the dill over the potatoes & stir until potatoes are well coated with garlic & dill.

Serve it as an appetizer.

Tuesday, May 10, 2011

Shepherd's Pie

500 gms minced beef/lamb/chicken
2 med onions chopped
6 cloves of garlic minced
2 green chillies chopped finely
1 cup chopped carrots
1 cup chopped capsicum
1 cup green peas
4 big potatoes boiled (about 1 kg)
4 tablespoons butter
4 tbsp oil
1/2 tsp pepper powder
1 1/2 veg. Maggie Cube


Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, take 4 tbsp oil in a large frying pan.

Fry the green chillies then add the garlic brown lightly now add the onions cook until translucent for 10 minutes. Add carrots. Add capsicum & peas cook for 5 minutes. Add the mince, veg. cubes & pepper powder , Cook for another 10 minutes on slow flame until the mince has cooked.

Mash potatoes in a bowl , add 4 tbsp butter, season with salt to taste.

Spread the cooked mince mixture in a baking dish.

Pour the mashed potatoes in a piping bag and pipe the mashed potatoes over the minced mixture.

Bake it for 30 minutes in a preheated oven @ 180 Deg. C. Last few minutes put on the top flame and brown.

Wednesday, May 04, 2011

Kidney Beans & Sausages Casserole Over Creamy Polenta

1tbsp oil
4 slices of bacon
1 pkt of thick sausages ( 10 sausages)
1 big onion, peeled and cut into slices
6 garlic cloves, peeled and finely chopped
3 tsp hot sauce
5 med. Tomatoes
2 tbsp Tomato ketchup
3 tbsp Tomato paste
1 cup of water
1. veg. Maggie cube stock
200gms red kidney beans (soaked overnight & cooked in water & salt till tender)
Salt and pepper to taste
1/4 tsp dry rosemary

Heat the oil in a large pan and fry the sausages for 5 mins , turning frequently until browned all over. Remove from the pan, and set aside.

In the same pan add finely chopped bacon, brown well. Add the onion and garlic and sauté for a few minutes to soften.

Add the chopped tomatoes, cook till soft. Add tomato ketchup, tomato paste, hot sauce, rosemary, salt & pepper. Cook for a minutes.

Add water & the cube and bring to a boil. Reduce the heat and return the sausage pieces to the pan, along with the beans. Cover with a lid and simmer on slow flame for for 10-15 mins, stirring occasionally.

Serve it with garlic bread or over a bed of your choice of pasta or over creamy polenta. I had polenta (corn meal)so made it and enjoyed with the kidney beans & sausages casserole.

For Creamy Polenta

3 cups water
Salt to taste
1 cup medium-grain yellow polenta (corn meal)
4 tablespoons butter
1/2 cup Milk

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the milk and salt to taste if required.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating so it is grainy & fluffed.

Monday, May 02, 2011

Hawaiian Chicken Kebabs with Sweet & Sour Corn Salad

2 boneless chicken breast (wash, cut into bite size pieces)
1 big capsicum cut into square chunks
2 rings of pineapple cut into medium chunks

For the Marinade :
8 cloves of garlic minced
1 " pc of ginger minced
1 green chilly minced
3 tsp soy sauce
2 tsp honey
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper powder

In a bowl mix all the above ingredients to make the marinade. Add the chicken, pineapple & capsicum. Marinate it for 2-3 hours.

Thread the chicken, pineapple & capsicum on the skewers.

Shallow fry with 2 tbsp oil on medium flame till the chicken is done.

Or grill it in the oven till its cooked for 15 minutes @ 180 deg. C.

Enjoy :)

Sweet & Sour Corn Salad

1 can of Sweet corn (rinse & strain)
1 stick of celery chopped finely
1 med. Tomato chopped finely
1 capsicum chopped finely
1 carrot chopped finely
3 tbsp finely chopped parsley or coriander
1/2 chilly chopped finely
salt & pepper to taste
1 tbsp lemon juice
1 tsp vinegar
1/2 " ginger chopped
1 clove garlic chopped
1 1/2 tsp sugar.
2 tbsp olive oil

In a bowl mix all the finely chopped veggies along with corn.

In another bowl add lemon juice, vinegar, ginger, garlic, sugar, & oil. Mix well. Add salt & pepper to taste.

Add the dressing to the salad.

Enjoy the Crisp Corn Salad with Hawaiian Chicken Kebabs..

Sunday, May 01, 2011

Potato Chops

Ingredients :

500 gms Potatoes
250 gms of mince (Beef/Lamb or chicken)
1 big onion (chopped finely)
2 medium tomatoes (chopped finely)
2 green chillies chopped finely
1" ginger chopped finely
7-8 garlic cloves chopped finely
1/4 bunch coriander leaves chopped finely
1/2 tsp turmeric powder
3/4 tsp salt
4 tbsp Oil

Boil the potatoes in enough water with 1 tsp salt until tender.

Once cooled peel the skin and mash it well to make a smooth dough. Keep it aside.

To make the stuffing :

Heat oil in a pan, add the minced ginger, garlic & chillies. Fry till garlic browns.

Add the Onions , brown. Add the tomatoes, fry till all water gets evaporated.

Add the turmeric, fry for another minute.

Add the washed & strained mince. Add Salt, mix well.

Leave it on slow flame for 10 minutes to cook. Put off the flame & sprinkle chopped coriander leaves. Cool the mixture.

To make the chops :

Take handful of mashed potato in your palm, Make a ball and then flatten the ball with your fingers to create a curved disk shape. Put 2 tsp of the mince mixture in the center and bring the potatoes together.

Wet your palms and smoothen the outer covering.

Now dip this in 1 beaten egg then roll it in the breadcrumbs.

Take a frying pan, heat 6 tbsp oil. Shallow fry the potato chops on slow flame till golden brown.

Enjoy with green chutney or make a sandwich with potato chop & a slice of cheese & salad.