Fish with Fenugreek Leaves

INGREDIENTS

1 bunch chopped fresh methi leaves
½ bunch chopped Coriander leaves
2 medium onions chopped finely.
3 Catfish fillets/3 Medium Pomfrets sliced
1 tsp jeera
12 flakes of garlic (if very big flakes, please put less)
3 tomatoes (fresh, canned, or pureed)
1 tsp haldi powder+ 1 tsp for rubbing on fish
2 tsp coriander powder
1 tsp red chili powder
1 tsp Maida(all purpose Flour)
1 cup water
Oil for frying fish and for cooking methi
Salt to taste

METHOD

For Fish Fry:
Wash the fish add haldi, salt and keep aside for 10 mins.
Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.

For Methi Gravy:
Heat oil, add jeera, chopped onions and fry them till they begin to brown.
Add the washed and chopped methi leaves and cook till methi starts to brown.
Add coriander leaves, fry for few more mins.
Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
Add water and cook for few more mins.
Note if you like it dry omit out the water. I like the gravy and therefore add water.
Now mix the fish and the cooked methi together.
Add some lime juice and serve hot with phulkas /parathas/ rotis.

Achaari Murg

INGREDIENTS

1 kg Chicken pieces

1 tsp Fenugreek seeds

1 tsp Mustard seeds

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Red chili powder

1 tsp Turmeric powder

1 tsp Onion seeds

2 Red dry chilies

2 Large onions sliced

2 tsp Garlic paste

1 tsp Ginger paste

1 Cup tomato puree

Juice of 1 lemon

1/2 Cup water

Salt to taste

3 tbsp Mustard oil

METHOD

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

Transfer to a bowl, leaving the oil in the pan.

To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

Add the chicken pieces and fry on high level for about 2 minutes.

Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

Add the tomato puree and fry on high level for a few seconds.

Now add the fried onion mix and sprinkle salt to taste. Mix well.

Saute on a high level for about 2 minutes.

Stir in the lemon juice.

Achaari Murg is ready.

French Toast

INGTREDIENTS

• 12 Slices French bread

• 1/2 Cup milk

• 4 Eggs

• Butter

• Salt as per taste

METHOD

•Mix all the ingredients except bread in a shallow bowl.
•Dip bread in this mixture such that the mixture covers it on both sides.
•Melt some butter in a large skillet placed on high flame.
•Cook the bread in butter until both sides become golden brown.
•French Toast is ready.
•Serve it immediately .

egg salad

INGREDIENTS

6 eggs (fully boiled)

2 boiled Potatoes

1 Capsicum

1 onion (thinly sliced into rings)

1 Tomato (thinly sliced into rings)

2tsp lemon juice

salt to taste

Black pepper to taste

Finely Chopped coriander leaves

METHOD

Cut eggs into halves.
Take out the yolk and mash with boiled potatoes.
Mix salt, pepper, lemon juice and chopped coriander.
Fill eggs whites with the mixture.
Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.

kerala fish curry

INGREDIENTS

400 gms fish pieces

1/2 cup chopped onion

1 tsp chopped ginger

2 tbsp tamarind pulp

1/2 cup coconut milk

1/2 cup fresh grated coconut

2 dry red chili

1 tsp red chili powder

1 tbsp soaked rice

1 tsp cumin seeds

2 tsp coriander seeds

1/2 tsp turmeric powder

2 tbsp oil

Salt To Taste

METHOD

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

MACCHI KA SALAN

INGREDIENTS

500 gms fish cut into slices

1 coconut grated

2 tsp til

2 tsp dhania powder

1 tsp mustard seeds

1 tsp jeera

2 tsp khus khus

1/2 tsp haldi

2 tsp chilli powder

2 green chilies

3-4 tbsp oil

1 onion sliced

fine few curry leaves

lemon size tamarind

salt to taste

METHOD

To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
Serve machhi ka salan hot.

FISH TIKKA

INGREDIENTS

500 gms fish pieces of any type

150 gms vegetable oil

1 tbsp ajwain

45 ml cream

2 tsp cumin seeds powder

2 tsp garam masala

1 tbsp garlic paste

20 gms flour (beasn)

30 ml lemon juice

5 tbsp mint or coriander chutney

1/2 tsp white pepper powder

1 onion, chopped in circles.

60 gms curd / plain yogurt

Salt To Taste

chili powder to taste

METHOD

Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.

FISH PAKORA

INGREDIENTS

4 white fish fillets (steamed and cut into pieces)

2 eggs

A large pinch of salt

A pinch of red chili powder

2 tbsp corn flour

2 tbsp lemon juice

1 tsp chopped coriander leaves

Oil for deep-frying pakoda

METHOD

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

FISH KORMA

INGREDIENTS

1 kg fish

1/2 cup curd

1/2 cup onion paste

2 tsp ginger paste

1 tsp garlic paste

1 tbsp coriander paste

6 cardamom

1 inch cinnamon

2 tsp salt

3/4 cup ghee or oil

6 green chilli

2 tbsp kewra

1 tbsp sugar

1 tbsp lemon juice

METHOD

Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.

fish kofta curry

INGREDIENTS

1 kg white fleshed fish

250 gms tomatoes blanched & diced

2 tbsp beaten curd

1 inch piece ginger

6 flakes garlic

2 cloves

1/2 tsp turmeric powder

small piece cinnamon bark

1 tsp garam masala powder

2 cardamom

1 onion

few mint leaves

1 slice bread soaked & squeezed dry

1 tsp cumin seeds

1 tsp coriander seeds

8 green chillies

small bunch coriander leaves

1 tsp chilli powder

3 tbsp oil

oil to fry

Salt To Taste

METHOD

Boil the fish and remove the bones nicely.
Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
Put in the fish balls and simmer for 5 more minutes.
Serve fish kofta curry hot garnished with coriander leaves.

mughlai chicken pulao

INGREDIENTS

1 Chicken cleaned and cut

1 kg Minced Mutton

2 cups Clarified Butter (Ghee)

4 big sized Onion (Pyaj) minced

1/4 kg Curd (Dahi)

1/2 kg Rice

1/2 tsp Saffron (Kesar)

Few Sliced and fried Almond (Badam)

4 Bay Leaf (Tej Patta)

1 " long piece Cinnamon (Tuj/Dalchini)

10 Cloves (Lavang)

10 Cardamoms

18 Pepper corns (Kalimirchi)

3 pods Garlic (Lasun)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 tsp Coriander Seeds Powder (Dhania Powder)

1 tsp Cumin Seed Powder (Jeera)

1/4 tsp Turmeric (Haldi)

METHOD

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste. Now heat 4 tblsp of ghee and fry 2 onions till brown.

Add half the whole spices and then add chicken and mince meat and let it brown.

Add ground spices and fry for a few minutes along with chicken and mince.

Add 2 cups of hot water, cover and cook till chicken is tender.

Beat the curd with saffron and add to chicken.

Cook uncovered for 10 minutes.

Remove from flame and keep aside.

Now heat the remaining ghee and fry bay leaves and remaining whole spices.

Add onions and brown them well.

Add rice and fry till brown.

Add enough water to cook rice and also 1 tsp of salt.

Spread a layer of rice on a flat serving dish and then another layer of meat.

Repeat with one more layer of each.

Garnish with almonds.

INDIAN FISH CURRY

INGREDIENTS

700gms / 11/2 lb white fish fillet

2 medium Onions

4 cloves garlic (paste)

1 tbsp ginger (paste)

4 tbsp tomato puree

2/3rd cup water

Salt To Taste

1/2 cup ghee

Spices

1tsp white cumin seeds

1tsp turmeric powder

1tsp garam masala powder

METHOD

Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
Serve the indian fish curry hot with rice or roti.

deep fried fish

INGREDIENTS

700 gms Steaks with Bone Fish

Salt To Taste

1 tbsp Lemon juice

1 1/4 cup fresh Green coriander

6 Green chillies

4 - 6 cloves Garlic peeled

3/ 4 cup plain Yogurt

Oil for deep frying

METHOD

Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.
When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
Fry all the pieces of fish this way.
Serve the fried fish hot with green chutney.

Amritsari fish

INGREDIENTS

8 Fish fillet

200 gms Gram flour

1 tbsp Garlic paste

1 tbsp Ginger paste

1 tsp Ajwain

1 tbsp Red chili powder

1 tbsp Lemon juice

1 Egg

100 gms Curd

Oil for deep frying

Salt To Taste

METHOD

Clean, wash and cut Fish into one and a half inch size cubes.
Apply Salt, Lime juice, Ginger paste, Garlic paste and Red chilli powder.
Keep aside for 20 minutes.
Make a batter of Gram flour, Curd, Egg, Ajwain, Salt and water.
Keep marinated Fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the Fish till golden brown and crisp.
Serve Amritsari Fish hot sprinkled with Chaat masala and Lemon wedges.

CHICKEN SHORBA

INGREDIENTS

100 gms Boneless Chicken Shredded

500 ml Chicken Stock

1 tblp Garlic Finely Chopped

1 tsp Cumin Seeds

1 tblsp White Flour

2 tsp Butter

1 tblsp Oil

Salt & White Pepper to taste

1 tblsp Fresh Cream

METHOD

Heat the butter in a pan and fry the shredded chicken pieces till tender.
Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
Add the chopped garlic and saute for a few seconds.
Add the white flour and fry for 1 min.
Add the chicken, chicken stock, white pepper powder and salt.
Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

Kashmiri Murgh

INGREDIENTS:

4 teaspoons Kashmiri massala paste,
4 tsp Tomato sauce or ketchup,
1 tsp Worcestershire Sauce,
1 tsp five-spice powder,
Salt to taste,
1 tsp of Sugar,
8 Chicken joints, skinned but not boned,
3 tsp Vegetable oil,
1 fresh piece of Ginger.finely shredded,
4 cloves Garlic, finely crushed
Juice of 1 Lemon,
a few Coriander leaves, finely chopped.

METHOD

1. Prepare Marinade
Mix tohether the kashmiri massala, tomato sauce or ketchup, Worcestershire sauce, five-spice powder and sugar. Allow to rest in a warm place until the sugar has dissolved.

2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours, or overnight if possible.

3. Heat the oil in a frying pan and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the gravy clings with the oil separating.

4. Sprinkle the chicken with the lemon juice, remaining ginger and coriander leaves. Mix well, reheat and serve hot.

Chilli Chicken

Ingredients:
350 gm Boneless Chicken-diced

1 Egg-slightly beaten

1/2 cup Cornflour

1 tsp Garlic paste

1 tsp Ginger paste

Oil for deep frying

2 cups Onions-chopped coarsely

2 tbsp Green Chillies-thickly sliced or to taste (remove the seeds if too)

1 tbsp Soya Sauce

2 tbsp Vinegar

Some Greens for Garnish

Method:

Mix together the Chicken, Egg, Cornflour, Garlic and Ginger paste, and enough water so that the Chicken pieces are 'coated' with the batter.

Leave thus about half an hour.Heat the oil and deep fry the Chicken pieces over high heat to begin with and then lower the heat till Chicken is cooked through.

Drain on absorbent paper till required. Heat 2 tbsp Oil in a wok, and stir fry the Onions in it over high heat till they look 'wet'.

Add the Green Chillies and stir a few times, add the remaindered Salt, Soya Sauce, Vinegar, and the Chicken.

Mix well, and serve Garnished with some Greens.

Butter Chicken

Ingredients:
· Half kg Chicken cut into small pieces,
· One Big Onion,
· One Tomato cut into small pieces,
· 2-3 spoons Curd
· One tbsp Ginger & Garlic paste,
· One tbsp Chilli powder,
· 1/4 tbsp Turmeric,
· One tbsp Garam masala,
· One tbsp Tandoori powder,
· Half tbsp Cumin ground,
· Two tbsps Lemon juice,
· 50 gms Cashew paste and
· Butter/oil as needed
How To Make Butter Chicken:
· Marinating the Chicken with Tandoori powder, Garam masala Cumin and Lemon juice, Curd keep it aside for 30 minutes.
· Pour little oil in Kadhai,fry the Chicken till the flesh changes color.
· Pouring oil in a kadhai,fry Onions till brown.
· Now adding Ginger and Garlic paste,fry it well.
· Adding Chilli powder and Turmeric,fry well,pour water and fry till Onion is fried well with the masala.
· Then add Tomato and continue frying.
· Add the Cashew paste and fry well.
· Adding little Butter,fry the mixture well.
· Now fianlly add the marinated Chicken pieces after frying.
· Pour little water to make the mixture into thick gravy and cook well.
· Garnish with Cilantro.

Chicken Tikka Kebab

Ingredients:

800 grams Boneless Chicken

4 tbsp Oil

1/2 Cumin seeds Powder

3 tbsp Garlic paste

4 tbsp Gram flour

1/2 Green cardamom powder

4 tbsp Lemon juice

1/2 tbsp Mace(Javitri) powder

Oil for basting

1 tbsp Red chili powder

Salt to taste

1/2 Turmeric powder

1/2 White pepeer powder

3 tbsp Yogurt

Onion rings for serve

Method

Cut the chicken into 1 inch cubes.

Whisk Yogurt and mix in all other ingredients.

Marinade Chicken pieces in it and keep aside for 3 hrs.

Skewer each piece an inch apart and roast in a tandoor for 3 minutes.

Brush with Oil and roast again in a preheated ovan at 350 degree for 10 minutes.

Basting at least twice.

To serve:Remove to a platter and serve with Onion rings.

Tandoori Chicken

Ingredients

1 Whole Chicken
1 tsp Kashmiri Chilli Powder
1 tsp Lemon Juice
Salt to taste

Marinade

1 Cup Yogurt
1 tsp Kashmiri Chilli Powder
Salt to taste
2 tsp Ginger Paste
2 tsp Garlic Paste
2 tsp Lemon juice
½ tsp Garam Masala Powder
2 tsp Mustard Oil
2 tsp Butter
½ tsp Chaat Masala
Onion Rings and Lemon Slices to Garnish

Method

Make incions with a sharp knife on the Chicken breast, legs, thighs.
Apply a mixture of the Kashmiri Chilli Powder, Lemon juice and Salt over the Chicken and set aside for half an hour.
For the Marinade
Tie the Yogurt up in a piece of muslin and drain over a bowl for fifteen minutes.
Add the Chilli Powder, Salt, Ginger and Garlic Paste, Lemon juice, Garam masala Powder and Mustard Oil to the drained Yogrut.
Rub the mixture over the Chicken and marinate for three to four hours in the refrigerator.
Thread the Chicken on to a skewer and cook in moderately hot tandoor or a preheated oven (200c) for ten to twelve minutes, or until almost done.
Baste Chicken with butter and cook for another four minutes.
Remove and set aside.
Sprinkle Chaat masala Powder and serve with Onion Rings and Lemon Slices.