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.

SNICKERS BROWNIES

Rina Rai

SNICKERS BROWNIES

110g unsalted butter
50g dark chocolate
2 eggs
110g light brown sugar
100g golden caster sugar
...50g plain flour
1 tsp baking powder
2 snickers bars
40g dark(er) chocolate

Preheat the oven to 180C. Fairly thinly slice the snickers bars and chop up the darker chocolate. Line a 7" by 11" tray with foil or parchment. Put the butter and the broken up dark chocolate into a big heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Beat the eggs and add them to the bowl, followed by the sugars, flour and baking powder. Beat to combine. Stir in the snickers slices and dark(er) chocolate bits. Pour into the tin and smooth over. Bake in the oven for 30 minutes. Remove from the tray after 5 minutes, then wait until they are cool to slice.

plz try that recipe for best snickers brownies

MY FAVORITE FUDGE

MY FAVORITE FUDGE..............YUM
Fudge (serves 14-16)
Very sweet and extremely rich, fudge is especially popular among kids.
Ingredients:
1 tin condensed milk
2 cups sugar
250g baking margarine

Method:
Melt the margarine, add sugar and stir until the sugar has dissolved.
Add condensed milk and stir continuously until it starts boiling.
Lower the heat and stir for another 20 minutes.
Pour into a baking tray and allow to set.

BLENDER FOOD PROCESSER CUPCAKES(BANANA WITH CREAMM CHEESE ICING)

BANANA FOOD PROCESSER CUPCAKES tried n tested by rina rai

my favorite and easiest cupcake
BANANA (FOOD PROCESSOR) CUPCAKES… WITH CREAM CHEESE ICING

(Makes approx 18)

Ingredients

1 cup castor sugar
¼ cup brown sugar
1 cup mashed banana (2 bananas)
125 grams butter, melted
3 eggs
¾ cup sour cream
Instructions

Place above ingredients in food processor and process until smooth.
Add 1 ¾ cup SR flour and process until combined.
Place patty pans (paper baking cases) into muffin tin and spoon in mixture.
Bake at 175 for approx 15-18 minutes.
Remove tins from oven and cool for 5 minutes before placing cupcakes on a cooling
rack.

Cream Cheese Icing:

200 grams cream cheese
175 grams icing sugar, sieved
1 tablesp lemon juice
1 teasp vanilla essence
Slowly beat the cream cheese in a large bowl with an electric mixer until smooth and soft.
Add icing sugar, lemon juice, and vanilla - beat briskly until smooth and well combined.
Swirl the icing onto the cooled cupcakes.
Decorate as you desire!

COUNTRY APPLE PIE

Country Apple Pie. It was my first try and it turned out to be great :D

Grease the base of pie dish and dust with flour. Keep ready.
Pastry dough;
225g flour – sift into a big bowl
100g salted soft butter – add and rub into flour with fingers until mixture looks like breadcrumbs.
3 tb sp fine sugar – add and mix
1 egg - beat slightly and add
1 tb sp cream – add
Press dough into a ball, cover bowl with a damp cloth and refrigerate for about 1 hour.
Remove the rim of the springform and roll out the dough 3 mm (1/8th) thick over the base. Cut away the overlapping part then fit the rim back to the base. Make a thin roll from about half of the remaining dough and place it around the inner side of the springform. Pull the roll upwards with fingertips and press firmly to the rim making a 3 cm high edge. Prick the base with a fork several times, so that the steam can escape while baking.
Sprinkle the base with some breadcrumbs or semolina (suji) and a handful of coarsely ground walnuts. Place into the refrigerator until the filling is ready.
Filling;
1 kg apples – peel and dice
1 glass (200 ml) apple juice – add
½ lime – add
100-120 g sugar – add
1 cinnamon stick – add and bring all to boil, then simmer until the apples are soft and all juices has evaporated. Remove cinnamon stick and lime and blend.
1 tb sp vanilla custard powder – mix into the apple sauce
Cool the apple sauce before spooning it into the pie dish. Make a smooth surface with the back of the spoon.
Roll out the remaining dough, cut stripes and decorate the tart in a lattice fashion, attaching the ends firmly to the edge of the pie and brush the strips with egg white.
Preheat the oven 10 mins before baking
Bake the pie in medium hot oven for about 30 minutes or until dough turns golden brown. Keep checking

nepali meat

Nepali Bhutwa ( Dry Mutton )

1 Kg Mutton ( Pichla Raan )
1 Small Onion
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/2 Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
3 Tablespoons Dhania Powder
1 Teaspoon Red Chili Powder
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )
Salt
Whole Spice :
2-3 Black Cardamons
A Stick Of Cinnamon
A Bay Leaf
8-10 Black Pepper Corn

About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )

Cut the mutton into small size pieces .

Smoke the mustard oil , add the whole spice , once they crackle throw in the methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Again immediately add the onions . When onions are almost dark brown add the mutton and salt . The salt will seal the meat and the juices within !

'Bhuno' ( wok fry ) the mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste . Tilt the wok to a side to get the oil to one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add the red chilli powder and timur ( if you are using ) cook covered over low heat for another 10 minutes or so till the oil separates .

This is a dry mutton dish , superb tasting .


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green indian chicken

1 Chicken ( 12 pieces ).
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .

Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi


In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .

indian lamb chops

8 -10 Mutton / Lamb Chops made out of double ribs.

The Marinade :
2 Tablespoons Garlic Paste.
2 Tablespoons Ginger Paste .
1 Teaspoon salt.
1/2 Teaspoon Crushed Black Pepper.
2 Tablespoons Thick Curd.
1 Tablespoon Oil.

To Cook Chops In :
1 Onion Chopped.
8-10 Black Peppercorns.
1 Stick Cinnamon.
2-3 Green Cardamons.
1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.
1 Tablespoon Ghee / Clarified Butter

Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them .

In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .

The chops are super succulent and tasty . Totally effortless