INDIAN STYLE MUSTARD FISH

picked this lovely recipe from a nice group called sikandalous cuisine..its super

Mustard Fish ( with a twist ! )

Inspired by the famous Ilish Sarson Jhol .

300 Grams Fish Fillets . In the original version they use Hilsa I think , I used a regular boneless ' Basa ' .

The Paste .

2 Teaspoons Black Mustard Seeds .
2 Teaspoons Yellow Mustard Seeds .
1/2 Coconut grated .
1 Teaspoon Turmeric Powder .
Salt .
60 Ml Mustard Oil .

Take the above ingredients and grind them to a fine paste . Mix about a mug of water to the paste and set aside .

Meanwhile in a bit of Mustard oil crackle 1/2 teaspoon of Jeera ( Cumin seeds ) , when brown add the fish along with the mustard paste ,simmer for 5 minutes.
Mix in another teaspoon raw mustard oil , add green chillies , cook another 2-3 minutes till done . Keep adding water .
The consistency is like a thick gravy . Eat with rice and hands !

I had some broccoli boiled in the fridge which I dipped into the gravy and realised how great it tasted , so added some ! However , I would stick to the non broccoli version most times !

SPICY INDIAN RICE WITH CHICKEN(BIRYANI)

SPICY SOUTH INDIAN CHICKEN BIRYANI



Ingredients:

Basmati or Jeera Rice 500 gm
Chicken 500 gm
Onion (chopped) 1 nos
Tomato (chopped) 3 nos
Green chillies 5 nos
Cinnamon 5 to 6 strips
Cardamom 6 to 10 nos
Cloves 8 to 10 nos
Fennel 1 tsp
Cashewnuts 10 nos
Garam Masala powder 1/2 tsp
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Bay leaves 2 nos
Curd 2 tsp
Ginger garlic paste 2 tsp
Coconut milk 200 ml
Curry leaves 1 spring
Coriander leaves 1 spring
Mint leaves a few
Salt to taste
Oil 15 ml
Ghee 2 tbsp
Procedure:
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.

INDIAN CHICKEN PATTIES

PESHAWARI CHICKEN KEBAB

INGREDIENTS
chicken mince 1/2 kg
ginger 1tbsp,coarsely grounded
garlic 1tbsp,coarsely grounded
onion 2,chopped finely
green chillies 3-4,sliced finely
eggs 1-2
salt to taste
crushed red chillies 1tsp
crushed black pepper 1tsp
zeera (cumin seeds 1 tbsp,roasted and crushed
coriander seeds 1 tbsp,roasted and crushed
anar dana(dry pomegranate seeds) 1-1/2 tbsp
maize flour or gram flour 3 tbsp
tomatoes 2 medium,chopped finely
green coriander 2 tbsp,chopped
oil for shallow frying

METHOD
In a bowl mix all except oil and tomatoes .marinate for 1/2 hr.add tomatoes just b4 frying. make big flat kebabs .shallow fry in oil till golden.serve with tandoori roti or naan. —

INDIAN CHICKEN TIKKA(CHICKEN MARINATED IN YOGURT WITH SPICES) AND GRILLED

CHICKEN TIKKA tried n tested by prem somalinga

CHICKEN TIKKA(GRILLED OR DEEP FRIED)



Chicken Tikka is a traditional and popular dish in India and all over the world. Chicken tikka is prepared with boneless chicken marinated in curd and ground spices mix and deep fried or grilled in tandoori oven or OTG. Marinating for a long time around 8 to 12 hours gives a best taste as the chicken absorbs spices well. A tasty starter served in most of the Indian restaurants, hotels and highway dhabas serving north Indian food. Highway dhabas are more famous for chicken tikka and other tandoori dishes.Try this delicious grilled Chicken tikka recipe and Enjoy Cooking!!!

Ingredients:

Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional) Few drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

Procedure:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it
and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining ingredients except butter.Mix well and add chicken pieces and marinate for about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor oven for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor oven and cook until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala.

middle eastern rice and chicken biryani

Ingredients
2 ½ cups Basmati Rice soaked covered for 30 minutes
1 chicken cut into 4 pieces
½ cup refined oil
2 Onions, medium sized sliced into rings
½ cup yogurt
1 ½ cups Tomato Juice
½ tsp Cinnamon powder
½ tsp Black pepper powder
½ tsp Green cardamom powder
Salt
2 Green chillies chopped
½ tsp turmeric powder

Heat the oil in a wok; add onion rings fry until golden. Remove & cool them. Crush & mix with yogurt.
To this yogurt add the tomato juice, cinnamon powder, black pepper, green cardamom powders & salt.
In the same oil fry the chicken pieces until brown all over. Add to this the yogurt mixture & salt.
Reduce heat & cook until chicken is tender.
In another deep pan bring 6 cups of water to a boil & then add the drained rice & salt. Boil until rice is al dente. Remove & drain.
Place half the rice in a pan. Add turmeric powder & mix well. Spread the chicken pieces with the gravy onto the rice & then layer the rest of the rice. Pour 1 tbls of oil onto the rice & then cover & cook on very low heat for ½ hour.
Enjoy!!

FISH ROASTED IN GREEN PEPPERCORNS

Rina Rai

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATHU

HOME MADE IRISH CREAM LIQUER(BAILEYS)

HOMEMADE BAILEYS

Here is the homemade Baileys Irish Cream recipe for all of my friends,

1 C light cream
14 oz sweetened condensed milk
1 2/3 C Irish whiskey (I used Jameson's)
1 t instant coffee
2 T Hershey's chocolate syrup
1 t vanilla
1 t almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months
add mint essence and you have mint baileys

90 sec nutella cake

90 Second Nutella Chocolate Cake(by rakhi shetty ravindran)

Remember that microwave power varies drastically. It take a little bit of trial and error to figure out the time and power to get the right cake texture. But once you figure it out, you’ll always know.

Serves 1-2

Ingredients:

1 tablespoon Nutella
1 egg, beaten
1 heaping tablespoon flour
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1 tablespoon brown sugar

Directions:

Whisk together all ingredients in a bowl until well combined.
Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and if it rises).
If not cooked through, add 15 seconds at a time.