Month: March 2015

FISH ‘N ‘CHEESE PARCELS

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This recipe is good to serve as starters,and can be made like fingers too.(serves 2)
Now for the recipe…
4 square pieces of fish fillet(the size of the cheese slice you are using).
2 slices of cheese
2 tsp.kashmir chilli powder/normal chilli powder.
1/4 tsp.mustard powder
1/4 tsp.vinegar
1/4 tsp.pepper
1/4 tsp.salt.
1 cup breadcrumbs
1 beaten egg/2 tblsp.flour mixed with 1/4 cup water.
Oil for frying
Method
Mix the spices with vinegar and salt to a paste,.and apply on one side of the fish pieces and set aside for 10 minutes
Now sandwich the cheese slice with the fish pieces(the cheese slice should be
placed in between the masala side.)Press firmly(you can use tooth
picks if you like).Dip in the flour batter or egg.Coat with breadcrumbs, and shallow fry, on a slow fire,till golden brown.Serve with any sauce of your choice.

Note:The fish slices should be cut thin.
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CHICKEN IN TAMARIND SAUCE

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This tangy chicken is a good side dish for any meal.You could use boneless chicken,or whole cut chicken.
Ingredients
500 gm chicken
2 tblsp.tamarind(if using paste 1 tblsp.)
1 cup thick coconut milk
1inch piece cinnamon
1 tblsp. Coriander seeds roasted
1/2 tsp.Cummin seed powder
1 tsp.lemon zest
Juice of 1 lemon/orange
1 inch piece ginger
1 tblsp.honey
1 tblsp.chilli powder
3-4 dry chillies
Oil

Method
First fry or grill the chicken and set aside.Grind all the ingredients except the coconut milk and dry chillies.Heat a tblsp.of oil.Add the dry chillies,next add the ground paste,the coconut milk and the chicken and cook till thick.Garnish with spring onions and pickled/plain green chillies.

Note:You can use plain chicken without frying or grilling.
You can replace honey with 2 tblsp.of jaggery scrapings.

Variations :Use mince and make balls and add to sauce.
Mince and the tamarind sauce is a good filling for samosas,parathas.
As usual go ahead with your imaginations…and please do send me your comments.

GREEN GRAM DOSAI

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This particular dosai or pesarattu(called in India) and a dish from the andhra kitchen,is good source of protein. People struck with diabetes,and those who are watching their calories can opt.for this.for the recipe now..
Ingredients (serves3-4)
1 cup whole green gram
1handful of raw rice/basmati /red rice/brown rice
2tsp.Cummin seeds
1 inch piece ginger
2 green chillies/red chillies
Salt to taste
1/4 coconut piece or scrapings(optional)
Oil/ghee /butter

Method
Wash and soak the rice and the gram for minimum 15 minutes. Then grind with the rest of the ingredients except the oil to a coarse paste.add salt. Mix well,and make like dosai,adding ghee or butter for crisper ones.Serve with chutney.
Now I give you a recipe for ambarella chutney. This particular fruit is available in srilanka. You can substitute raw mango for this.
Ambarella chutney
1heaped tsp.of chilli flakes
1ambarella skinned and cut/1/2 raw mango.
1/2 onion
6-7 almonds
1/4 tsp.cummin powder
Salt to taste
1/2tsp.honey
Blend all these in a mixe and serve.No need to temper or heat.

STACKY CHAPPATHI

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This dish is best suited for lunch boxes,or as a snack.The filling can be any vegetarian /non vegetarian of ur choice.I’m giving you the quantity for just one stack.Serves 1-2.
Ingredients
4 chappathis
Filling of your choice
Ghee/butter
2 well beaten eggs
Method
Keep filling in between chappathis.Do not keep filling on the top of the chappathis. Keep the stack on a heated pan.Add 1-2tsp.of butter or ghee around the chappathis.Add the beaten eggs over the chappathis.Simmer and cover with a lid,and cook till the eggs are cooked. Cut and serve!

Note.Whilst the egg is cooking, push the egg towards the stack to seal the edges.

PANEER BUTTER MASALA

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Ingredients
Paneer (Cottage cheese) -250 gm
2-3 onions roughly chopped
4 big tomatoes cut
1 handful of cashewnuts
2-3 green chillies/julienned capsicums
1 tblsp.ginger-garlic paste.
2 tsp.kashmiri chilli powder
1 tsp.cummin seed powder
1tsp.garam masala powder
1/2 tsp.roughly crushed pepper
2 tblsp.kasuri methi leaves.(dried fenugreek leaves)
2-3 tblsp.butter
2 tblsp.honey
Salt to taste.
Fresh cream-1tblsp(optional)

Method
Heat a tblsp.of butter,and saute the onions,tomatoes,and cashew till the onions are pink,and the tomatoes are soft.Grind this coarsely and set aside.
Heat the remaining butter on a slow fire(do not allow the butter to brown).Add the chilli powder.
Add the ginger-garlic paste immediately, take care not to allow the chilli powder to get burnt,as it will lose the color and the flavor.
Add the ground paste,and salt and saute well till.
Add 1 cup water and cook for 5-7minutes.
Add cut paneer and the rest of the ingredients except kasuri methi. Simmer for 5-10 minutes
Slightly toss the methi leaves for 1 second in a pan.
Crush the tossed leaves between the palms of your hands and add to the masala for good aroma and flavour

Variations
You could add boiled green peas/snow peas/or finely cut spinach leaves/cauliflower/broccoli/mushrooms./boiled or grilled potatoes……and many more non vegetarian dishes like chicken diced(fried or made into balls).Fish fillets or fried fish,prawn or crab whatever, this basic butter masala is a good combination with rotis naan n pulaos and also wraps,frankies,tarts,rolls…….
Put your creativity cap on…….:)