Thursday, January 29, 2015

Fish Fry Recipe

Fish fry is one that we love at home for lunch. You may marinate the fish using the ingredients the previous night and fry it for lunch or dinner or do it 30-45 minutes in advance and add it to your lunch menu. A simple quick mix of readily available ingredients in your pantry can ensure a delicious lunch.

Ingredients for Fish Fry
Seer Fish(Surmai) - 500 gms (Sliced , washed and cleaned)
Kashmiri chilli powder - 2 tbsp
Pepper powder - 1/2 tsp
Turmeric powder (haldi) -1/2 tsp
Lime Juice - Juice of 1 lime
Garam masala powder - 3/4 tsp
Oil for shallow frying - 2 tbsp
Salt to taste
Water - 1 to 2 tbsp (as required)

Method for Making fish fry
1- Mix together the Kashmiri chilli powder, turmeric powder, pepper powder, garam masala powder, salt and lime juice. Add 1 or 2 tbsp of water(as required to make a thick paste).
2- Marinate the slices of surmai fish with this paste for 30 to 45 minutes.
3- Take a deep non-stick pan. Add the 2 tbsp oil in it. Lay out the marinated pieces of fish onto the pan(without overlapping). Cook on low to medium flame on one side for about 3 to 5 minutes. Turn it over and let fry for another 3 to 5 minutes on this side. Drain the excess oil, take out. Serve with onions and lemon wedges. 

Wednesday, January 28, 2015

Kerala Chicken Curry Recipe - quick and easy dinner recipe

This chicken curry Kerala recipe made in a coconut based gravy(sauce) is one from mom's recipes and when my daughter wanted to have rice and chicken curry for dinner this is what came to mind immediately. A call to mom, the recipe and yes, I was on my way to making mm's chicken curry. A simple and easy chicken recipe that is great for a Sunday brunch pick, this will be done in less than 30 minutes including all the preparations required. Unlike the recipes which involve frying of coconut, this involves making a slightly coarse paste of coconut and adding to the curry when almost done. The coconut really adds a taste, flavour and also body to the gravy. Perfect with rice or chapatis.

Chicken - 500 gms(cut, cleaned)
Onions - 2 medium sized(chopped finely)
Tomato - 1 (chopped into small pieces)
Red chilli powder - 1 tbsp
Haldi (turmeric powder) - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp(you may also add a few whole spices like cardamom-2, cloves-2 and cinnamon- 1" piece if you wish)
Garlic paste - 1 tsp(I used fresh paste of both ginger and garlic)
Ginger paste - 1 tsp
Curry leaves - a handful
Oil - 2 to 3 tbsp
Salt - as per taste
Coconut - 4 tbsp (make a slightly coarse paste in the blender with 1/4 cup water)
Coconut oil - 1 tsp (or you may use any cooking oil)

Method for making the Kerala Chicken Curry Recipe:
1- Cut the chicken into small pieces, clea, was and keep aside. I use lime juice and salt to soak the chicken for 10 minutes in water and then wash it 2 to 3 times to do a thorough cleaning.
2- Take a pan and add the oil in it. Now add the finely chopped onions, ginger - garlic paste (if you wish to add whole spices add it first and fry for half a minute and then add the chopped onions and garlic giner paste). Add salt ( i generally add salt while frying onions as it makes the onions sweat and cook faster without burning). Saute till the onions turn soft and golden brown and the raw smell of ginger and garlic disappear.
3- Add the chopped tomatoes and saute till well cooked and breaks down forming a nice thick paste form. Add the turmeric powder, red chilli powder and saute. You may alternately add all the powdered masala mixed in water to avoid it from getting burnt. Add the coriander powder and half tsp garam masala powder and saute till the oil starts separating showing that it is all cooked. Add helf of the fresh curry leaves and mix well.
4- Add the chicken pieces and half glass of water. Mix the chicken with the masala. Cover and let cook for 8 to 10 minutes. Open and add the remaining curry leaves and the garam masala powder. Mix
5- Add the coconut paste, mix well. Let boil for 1-2 minutes. Switch off flame. Add 1 tsp coconut oil. Mix. Cover and keep aside for 10 minutes. Serve with steamed rice or chapatis(Indian bread).

Monday, October 20, 2014

Palak Paneer - Paint your menu green

The palak paneer  is a traditional Indian dish where paneer(cottage cheese) is cooked in a spinach (palak) puree and mildly seasoned with Indian spices.

The palak paneer is not one that I make very regularly. When a choice of paneer recipes come up then the paneer makhani manages to win hands down each time(probably because of the colour appealing to my daughter:). Occasionally its the paneer burji, so this time decided that as a way to add more greens to the daily diet the palak paneer had to be brought on. It was a winner and managed to get my daughter too to eat it happily.

Ingredients for palak paneer
Palak - 2 cups (or 1 bunch - blanched and pureed)
Paneer - 250 gms
Green chillies - 2 to 3 (as per your taste)
Onion - 1 (finely chopped)
Ginger garlic paste - 1/2 tsp
Yogurt - 3 to 4 tbsp (well beaten)
Red chilli powder - 1/2 tsp
Coriander powder - 1 /2 tsp
Garam masala powder - 1/2 tsp
Whole cummin seeds(jeera) - 1/2 tsp
Hing or asafoetida - 1/4 tsp
Oil - 2 tsp
Salt- to taste
Water - 1 cup

Method for making palak paneer
1- Rinse and clean the palak leaves.
2 - Boil water in a vessel. Switch off gas and add the palak(spinach) leaves without the stem. Blanch for 2 to 3 leaves. Take out show under running water to stop the cooking process. Run in the blender alongwith the green chillies and ginger garlic paste adding 1/2 a cup of water to get a smooth puree.
3- Take a pan, add the oil. Now add the cummin seeds and hing. When it begins to splutter add the finely chopped onions and saute till the onions turn soft and translucent. Now add the spinach puree and cook for 3-4 minutes(in an open pan on slow fire). Add the red chilli powder, coriander powder, salt and garam masala powder and stir. Add the paneer and water and let simmer till the paneer is well-cooked.
4- Add the beaten yogurt, stir and switch off gas. Let it sit for 5 minutes. Transfer into a serving dish and serve with rotis, naan or chapati.

Check out the other paneer recipes from my paneer event

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