Month: April 2015

CASHEW ‘N’CHICKEN PULAO (NON SPICY)

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This pulao is a rich and tasty pulao,and i suggest you use  fresh cashewnuts for this recipe.If unavailable you could use the normal cahewnuts.For the recipe.

INGREDIENTS
500 gm basmati rice (washed and soaked for minimum one hour)
150-200 gm chicken cut into cubes
2 heaped tblsp. ginger garlic paste
6-7 slit green chillies
100-150 gm cashewnuts
1 tsp sugar
3-5 cloves cardamom
1 inch piece cinnamon
3-5 cloves
1/4 cup milk/thick coconut milk
mint leaves (optional)/curry leaves
2-3 onions
3-4 tblsp.butter /ghee/olive oil

METHOD
Heat ghee in a pan. Add spices, and chopped onions. Fry the onions till light brown, add cashews,green chillies. Fry till the  chillies change color. Add ginger garlic paste and  chicken cut into cubes.

Fry for 1-2 minutes. Keep stirring. Add basmati rice,milk, sugar and salt to taste. Add water 1 inch above rice level and cook covered under low heat. If using a pressure cooker, cook for 10 minutes.After the steam  starts to come,put the vent on and simmer for 10 minutes.Remove from fire.

Allow to cool for another 10 minutes,and  open You can even cook in a rice cooker or thickbottomed vessel. If using mint leaves add when adding water. Serve hot with sprinkled coriander leaves.

Serve with raita, or any kormas of your choice.

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BUTTER CHICKEN MASALA

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This recipe is the same as Paneer Butter Masala which i posted earlier,the only difference is chicken is

replaced for paneer. Here’s the link .https://calinskitchen.com/2015/03/02/paneer-butter-masala/  to

refresh…..

VARIATIONS

Tandoori chicken pieces can be added to the same masala.  https://calinskitchen.com/2014/10/25/honey-tandoori-chicken/

Chicken nuggets can be added

Grilled,steamed,boiled,or baked chicken also can be added.

Chicken balls or chicken kebabs

Sauteed chicken mince ,added is a good accompaniment to serve with chappathis,naans,or any type of roti/breads.

Now for the recipe

500 gm boneless chicken cubed

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 chicken pieces 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!

NOTE:If you are adding chicken pieces directly,without the variations i have listed above.Simmer till chicken is cooked.

GRILLED FISH CURRY

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This particular fish curry,is rich if you lightly deep  fry and make the curry,but as you know i’m more concerned about healthy and uncomplicated recipes, here i give you an easy and tasty fish curry.Seer fish is a good choice,or any sliced fish of your choice.

Ingredients

400-500 gm fish

1-2 chopped onions

2 tblsp. ginger-garlic paste

3-4 slit green chillies

1/2 tsp.turmeric powder

1 tblsp.chill powder

3/4 tsp.garam masala powder

3-4 tomatoes chopped

1/2 tsp.mustard seeds

1/2 tsp.saunf or fennel seeds

1 tsp.fenugreek or methi seeds.

Few curry leaves/dried fenugreek leaves(kasuri methi)

1 -2 cups thick coconut milk

1 tsp.sugar / honey / juggery

salt to taste

1-2 tblsp. ghee / butter / olive oil

Ingredients for the marinade

1 tsp. chillie powder

salt

Method

Apply the chillie powder and salt on the fish slices.Pour 1 tblsp. of  oil in a griddle or grilling pan and grill the fish lightly,and set aside.

Heat the rest of the oil,add the mustard,fennel and fenugreek seeds,and the curry leaves.when the

mustard seeds splutter,add the onions and saute till light brown.Next add the green chillies,ginger

garlic paste,and the chopped tomatoes,along with salt and cook till tomatoes are soft.Next add the

spice powders and cook for a minute.Add coconut milk,and the grilled fish and simmer for 10-15

minutes.Add the sugar or honey.Sprinkle some curry leaves or dried methi leaves  and remove from fire.

PRAWN FRITTERS

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This is a signature street food in Pondicherry (a state in Tamil Nadu with french influence).This type of fritters are also made with fish and egg,and mostly sold in street corners and beaches,and no doubt you can’t stop with one…what i mean is not one prawn fritter,but a colander full.

Now for my version of the fritter recipe:

Ingredients

250 gm prawns(remove the shell,and leave the tail on)

For the marinade

1-2 tsp chilli powder and salt to taste.

For the batter

1 cup gram dhal flour (besan flour)

1 tblsp.rice flour

1/8 cup plain flour

1-2 tsp.chilli powder/pepper powder 

1 tsp fennel seeds or saunf

1 garlic crushed

a pinch of asafoetida  powder(optional)

a pinch of soda bicarbonate

1/2 cup water

salt to taste

oil for frying the fritters

Method

First clean the prawns, and marinade till you prepare the batter.

Mix all the ingredients listed for the batter without lumps.If the batter is too thick you could add little

water.Heat oil. Take two tblsp.from the oil that is heating,and pour into the batter,and mix well.

(This is for the oil free look and texture).Dip the prawns in the batter,and fry on medium heat till golden

brown.

Serve plain or with any sauces of your choice

Tip:If your not able to get big prawns,you  could use small prawns and fry like ball shaped fritters.

Fish fritters:Use fish fillets,or fish with minimal bones.The best choice for fish fritters is sea

bass(koduwa in tamil)

Egg fritters:Use hard boiled egg,cut in twos or fours,and deep fry

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FISH ‘N’ CHICK PEA KOFTA CURRY

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This recipe came up,when i saw  leftover soaked chickpeas,and some fish which i wanted to make cutlets,but thought to make a quickie.…and so.. this Kofta curry .You could fry/grill these koftas and add to the curry.As i told you, i wanted a quickie,i just dropped the balls directly into the gravy.

Ingredients for the kofta

200 gm tuna or salmon or any fish you prefer

1 cup soaked chick peas

2-3 green chillies

2 tsp.ginger chopped fine

2 tsp.pepper powder

salt to taste

a pinch of grated nutmeg

1-2 tblsp.flour

Method

Cook the fish for just two minutes,flake it and set side.Blend the rest of the ingredients,except the flour

till coarse(do not add water).Add the flaked fish to the chick pea mixture and bind well with the flour.

(extra flour may be used for binding).

Ingredients for the gravy

1 big onion chopped

3-4 tomatoes

4 flakes garlic

2-3 tsp. dried methi leaves or 1 tsp fenugreek seeds

1 tsp. cummin seeds

1/2 tsp.turmeric powder

2 tsps.chilli powder

1 -2 tsp.honey or sugar

1 tsp garam masala powder

1 tsp.Kashmiri chilli powder/paprika

2 tblsp.oil

1 tsp.saunf (fennel seeds)

Salt to taste

Coriander leaves for garnishing

Grind the bold listed fine, and set aside.Heat the oil in a  pan add saunf,onions and fry till onions are

lightly brown.Next add the,ground mixture,and cook for 5-10 minutes.Add 1-2 cups water for the

gravy.Once the gravy starts to boil,gradually drop in the koftas(don’t stir while adding the koftas),and

simmer for 15 minutes.Heat ghee in another pan,add the kashmiri chilli power and garam masala

powder,and cook for just a second(taking care not to burn the spice)and add to the gravy for that extra

color and flavor.Add honey,and garnish with coriander leaves.

Note: You could add thick coconut milk or fresh cream for the extra rich taste.

Raisins and Cashewnuts fried in ghee or butter, and added to this gravy finally gives a good

aroma and taste.

GRILLED SALMON WITH PINEAPPLE

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I love recipes with pineapple,and i think pineapple is one fruit which can be combined with any type of dish,let it be a salad,dessert or any types of course.The taste of pineapple is unique.I tasted this combination of fish and pineapple in a restaurant in Chennai, which was so awesome, and  i took the opportunity to compliment the chef who prepared it.Now i bring you my version of salmon and  pineapple.Baking this will be very good,but here i give you the grilled version.

Ingredients

250 gm of salmon fillets

1/4 cup pineapple juice

3-4 pieces of pineapple

2 tblsp. butter/olive oil

1 tsp.pepper or chilli flakes

2 cloves garlic minced

1/2 tsp.ground ginger

a little spring onions

2-3 green chillies chopped fine.

a pinch of nutmeg

salt.

Method

Melt the butter and pour over the fish,add the rest of the ingredients,and grill on a low flame till fish is flaky(10-15 mins).You could cover the pan with aluminium foil,and grill if you like.

Those who love more spice and color, can use Kashmiri chilli powder.This a simple and tasty dish.

Looking forward  to your comments and suggestions.

photo credits:www.21food.com

CHILLI PRAWN CROQUETTES

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500 gm. cleaned and deveined  prawns

2 tblsp.chilli paste /chilli sauce

2 tblsp.lime juice

2 tblsp.tomato ketchup

2 tblsp.red wine vinegar /sherry

1 tblsp.sugar/honey

1 tblsp.oyster sauce(optional)

3-4 garlic pips minced

1 tblsp.minced ginger

1/2 tsp.pepper

2 green chillies chopped

1/4 cup lemon grass chopped

1 cup finely cut leeks or spring onions

1/2 cup cooked rice /1/2cup mashed potatoes/1 cup bread slices soaked in water and mashed

2-3 eggs

1/4 cup Parmesan cheese(optional)

sufficient breadcrumbs

2 tblsp.oil

salt to taste.

oil for frying

Method

In a separate bowl first mix the chilli sauce,oyster sauce,lime juice,vinegar,pepper,tomato ketchup

green chillies,honey together and set aside. Heat 2 tblsp.oil, add garlic,ginger,lemongrass and saute

well.Stir in the cleaned prawns and saute for about five mins,then add the rest of the ingredients

except breadcrumbs,and set aside to cool . Beat the eggs and set aside.

Bind the prawn mixture into medium sized balls.First roll in breadcrumbs,then dip in eggs,and again roll

in the breadcrumbs  and deep fry in oil till golden brown. Serve with any sauce of  your choice.

TIP:You could use mozzarella cheese cubes in each croquette while binding.

The tails of the prawns can be retained for the crunch….

Fish can be replaced for rice and potatoes,and the prawns can be minced with the fish,and cornstarch

can be added for binding.

Anyway…i’l be coming up with more croquette recipes.

PHOTO CREDITS: http://www.yummly.com