Fish Kabab

Fish Kabab

 

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil

How to make Fish Kabab:

• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

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Green Chilli Chicken

Green Chilli Chicken

Ingredients

• Chicken,1 1/2 inch pieces 800 grams
• Small Green Chillies 1 cup
• Green chillies 3
• Onions 2 medium
• Ginger 1 1/2 inches
• Garlic 10 cloves
• Fresh coriander leaves 1/2 cup
• Salt to taste
• Oil 3 tablespoons
• Cumin seeds 3/4 teaspoon
• Turmeric powder 1/4 teaspoon
• Coriander powder 2 teaspoon
• Roasted cumin powder 1 teaspoon
• Garam masala powder 1 teaspoon

Method

Chop onions, ginger, garlic, coriander leaves and 3 green chillies and put in a grinder jar. Add salt and sufficient water and grind to a smooth paste. Add this paste to chicken and mix well. Set aside to marinate for at least ½ hour or 24 hours in a refrigerator. Heat oil in a deep non-stick pan. Add cumin seeds and sauté till the colour changes. Add whole green chillies and mix well. Add salt and turmeric powder and mix well. Sauté for 2 minutes on high heat. Add marinated chicken and mix well. Add coriander powder, roasted cumin powder and garam masala powder and mix well. Cook on high heat for a minute. Then cover and cook on high heat for 3-4 minutes. Reduce heat and cook for about 15-20 minutes, adding water if required. Serve hot.

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Mutton Ladies Finger

Mutton Ladies Finger from Pakisthan

Ingredients
• Ladyfingers (bhindi),trimmed 500 grams
• Mutton,cut into small pieces on the bone 500 grams
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Cinnamon 2 one-inch sticks
• Black cardamoms 4
• Black peppercorns 8-10
• Onions,thinly sliced 2 medium
• Green chillies,slit 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 teaspoons
• Oil 2 tablespoons
• Tomatoes,pureed 2
• Red chilli powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Fresh coriander leaves,chopped 4 tablespoons

Method
Heat ghee in a pressure cooker. Add half teaspoon cumin seeds, cinnamon, black cardamoms, black peppercorns and onions and sauté till lightly browned. Add mutton and green chillies and continue to sauté. Add ginger paste, garlic paste, salt, turmeric powder and coriander powder and stir. Heat oil in another pan. Add the remaining cumin seeds. Make a slit one side of the ladyfingers and add to the pan and sauté till lightly browned. Add two cups of water to the mutton and mix. Add tomato puree and stir. Add red chilli powder and garam masala powder and mix well. Add coriander leaves and the sautéed ladyfingers. Mix and adjust salt. Close the cooker with the lid and cook under pressure till one whistle is released. Reduce heat to medium and cook for twenty to twenty five minutes. Open the lid when the pressure reduces completely. Serve hot.

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Ginger Pepper Tea

Ginger Pepper Tea

Ingredients

• Ginger,crushed 1 inch piece
• Black peppercorns 8
• Tea leaves 3-4 teaspoons
• Fennel seeds (saunf) 1/2 teaspoon
• Fresh mint leaves 6-8
• Milk 1 cup
• Sugar 4-5 teaspoons

Method

Heat three cups of water in a pan. Take peppercorns and fennel seeds in a mortar and pound with a pestle. Add this to the water. Crush the ginger and add. Add fresh mint leaves and let the water come to a boil. Add tea leaves and continue to boil. Add milk and let the mixture boil once more. Add sugar and simmer the mixture for two to three minutes. Strain and serve piping hot.

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Karimeen Fry - Kerala style

Kerala Style nadan Karimeen fry ( Pearl spot fry)
Serves - 2
Total cooking time :- 30 minutes plus for marination and 10 plus minutes for frying

Ingredients:-

Karimeen/Pearl Spot - 2 nos (Available in kerala stores in US by Narmada Brands)
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 table spoon
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Sliced onion

Directions:-

Mix all the powders and salt and adding a little water make a paste with it.
Apply the paste to the fish and keep it for sometime.
You can either deep fry( 10 minutes) or shallow fry(20-25 minutes) it as per your choice
( Add curry leaves while frying)

(Source: Sarah, Vazhayila.com)

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