Nethili Meen Kulambu is traditional fish curry, that is made with a clay pot. With spices,tomato ,onions and coconut. Previously when I posted Nethili Meen fry, I mentioned I will post one of my moms recipe with this fish and here it is. 

Ingredients:

5-7 small size shallots 
2 green chilli 
15-20 fish 
2 medium tomatoes, diced
1/2 tsp turmeric powder
1/4 tsp salt or to taste
1 tsp chilli powder or to taste
2 garlic clove,chopped
1/2 inch ginger,chopped
1 small cinnamon stick 
2 cloves
1 tbsp oil
2 tsp poppy seeds(white or black)
4 curry leaves
1/4 cup shredded coconut
2 cups of water or as needed
cilantro to garnish

Method:

Wash and clean fish well. ( cut the head and clean) wash with some turmeric and salt. Set aside.
Place a pan on medium heat, add oil. Once oil is hot add cinnamon sticks, cloves and curry leaves.Cook util you get nice aroma.
Add chopped ginger, garlic,saute for 2-3 minutes, until raw aroma leaves.
Add shallots and chilli,cook until golden brown.
Add chopped tomato and cook for 7-10 minutes ,add 2 cups water and bring it to boil.
/center> Mean while in a food processor add coconut and poppy seeds with little water and make smooth paste.
Add the paste to tomato and cook for 10 minutes on medium-low. (add more water if needed as per the gravy consistency)
Once the coconut mixture comes to boil and thickens little add the fish that is marinating and cook for 5-8 minutes.(Don't overcook the fish as it cooks very fast)
Garnish with cilantro.serve with plain rice.

Ingredients: 

Main ingredient: 

1 pound crawfish or Crab 

FOR FRYING SPICES 

2 tbsp coconut oil
1 tbsp coriander powder
1 tsp pepper powder
1 tsp fenugreek powder
2 tsp chilli powder

FOR MASALA PASTE

1 tbsp oil
5 garlic cloves
1 large onion
2-3 chillies 
1 inch ginger 
1/2 cup coconut,shredded
1 large tomato 
Salt as needed 

OTHER INGREDIENTS:

1 tsp oil
1 tsp cumin seeds
few curry leaves
1 small onion,finely chopped 
2 tbsp Water (if needed)

FOR GARNISH 

Cilantro and few curry leaves 

Method:

In a large pot add 3 cups water or as needed ,little salt and boil crawfish until cooked. Remove from water and set aside.

In a small skillet add 2 tbsp oil, add coriander powder,fenugreek powder,chilli powder,pepper powder,saute on low heat until raw aroma leaves.

Transfer the spice mixture into boiled crawfish and simmer for 3-5 minutes.

Mean while in a different pan add 1 tbsp oil to heat.Add garlic,onions,chillies,ginger and coconut and fry until light golden brown or until you start to get nice aroma. Transfer to mixer or food processor. 

In the same pan add tomato and saute until mushy.Transfer that into same food processor and make smooth paste out of it.Set aside.

Now transfer masala into crawfish and stir well,add salt to taste and water only if required.Cook on medium-low heat covered.

In a small skillet add 1 tsp oil to heat,add cumin seeds to splutter.
Add curry leaves and onions,saute until soft and light brown.

Transfer it to crayfish and continue to cook on medium-low for 25-30 minutes,or until the masala thickens and the masala is deep brown in color.

Notes: 

1. you can use crab instead of crawfish for this recipe

Peri peri chicken:

Total time 40 minutes:Prep time/10 minutes /Cook time 30 minutes (Plus Marination time)

4 birds eye chilli or thai chilli (adjust the spice level to your taste)
2 large red bell pepper, seeded 
2-4 red Serrano peppers
4 clove of garlic
1 lemon juice
zest of one lemon
1 tbsp-smoked paprika
3-4 small fresh bay leaves or dry
2 tbsp. fresh oregano
Salt to taste
1 tbsp sugar
4 small red shallots or 1/4 cup chopped red onions
1/2 cup olive oil
6-8 pieces of chicken

Method:

Transfer all the ingredients except chicken in a food processor. Process until smooth consistency. Set aside.

Wash and pat dry the chicken with paper towel. Trim excess fat of chicken.

Pour the marinade on the chicken (reserving some sauce for later) and mix well till chicken is coated . ( (Use gloves or tongs to mix) Seal it in airtight bag or in a container, Refrigerate at lest for 5 hours, preferably overnight to get maximum flavors.

When ready to use remove from refrigerator, shake the excess marinade off the chicken pieces.

Now place the chicken on the griddle, do not over crowed.(If you can grill the chicken even better) Turn the chicken, brush with marinade. Repeat this until the chicken is cooked.(You can also finish the chicken in oven last 10 minutes)




If you don’t have a grill, bake the chicken in 425 degree F. place the chicken on a baking pan lined with a foil, bake for 15 mins, turn the chicken brush some marinade, and bake for another 15 minutes or until the chicken is cooked.

To get a smoky flavor light a small coal, place it in a small cup in the center of the grilled chicken, drop some olive oil on the lit coal and cover the dish.(Optional)

Serve Peri-Peri chicken along with sauce on the side and your favorite veggies or just lemon slices.

Notes:

1. If you unable to get Thai red bird chillies,use 4 regular (Indian) chillies.It's equally spicy.

2. If you prefer to cut on heat add ¼ cup coconut milk. (I did not use) I would suggest this for someone who wants to mellow down on the heat from sauce.

3. You may also skip all kinds of chillies and just use 3 Red Bell Peppers alone to the sauce recipe, along with some regular paprika for heat.

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PRAWNS BIRYANI WITH GREEN MASALA:

 

Ingredients:

For green masala paste:

1 inch ginger
3 cloves garlic
Hand full cilantro
Hand full mint leaves
2 bay leaves/Fresh or dry
2 or more green chillies (I used red chillies)
1 tsp turmeric powder
salt as needed
Little water to make paste

To make rice  :

1.5 cups  basmati rice
5 -6 cups of water

To fry onions :

2 medium sized  onion ,sliced thinly
oil for frying oil

TO Make Biryani :

Whole Garam Masala:

1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
1 bay leaves
1 star anise
4 cloves
1 inch cinnamon stick
3 green cardamom
1/2 tsp black pepper corn
1 slice lime
3 medium tomatoes, roughly chopped
2 tbsp yogurt

Other  Ingredients:

500 grams prawns,shelled or can use with shell (if preferred)
1/4 tsp ajwain
10 nos mint leaves + for layer
1/4 cup cilantro chopped + for layer
1 tbsp red chilli powder or as needed
10 strand of saffron soaked in hot water
few pomegranate seeds for garnish
lime slice for garnish

Method :

In a food processor or mixer add all green paste ingredients as mentioned above and make a smooth paste. Set aside

Meanwhile in a large pot add water and bring it to boil,add the washed rice and cook until 90 percent rice is done. drain water and set aside.

In a deep skillet or kadai add oil for frying onions. Add sliced onions until deep brown in color( Fry on high heat).
Once onions are brown remove in a paper towel and set aside.

In a Deep pan or cooker add ghee,and all spices as mentioned above and saute until nice aroma,

Add tomatoes and salt saute until nice and soft.

Add half of fried onions and saute for a minute.
Add green masala paste and saute until nice and browned.Discard the lime if you prefer.
Add yogurt and saute for few minutes on low heat.

Add prawns and cook until well combined.Add ajwain and cook until prawns cooked through.
Add few mint leaves and chopped cilantro and combine well.
Add chilli powder and combine.

Now transfer half of the green masala into a bowl,and spred the rest evenly in the pan.
Add half of the cooked rice and spread evenly,spread fried onions ,cilantro,mint leaves and some saffron water. continue to do the same with second layer.
Finally close it with tight lid and cook on low for 10 minutes.

Serve hot with some raita and garnish with pomegranate seeds and lime slices.

ENJOY!!

                                    CHICKEN MALAI TIKKA / MURG MALAI TIKKA


Today I will be making chicken malai tikka also known as murg malai tikka.This is another beautiful appetizer you can prepare and this also can be served as main dish with rolls by just adding some shredded cabbage,onions and green chutney,This is so filling and tasty.you would want to make this recipe again and again.

This is a traditional malai tikka recipe/ dish. This delicious kabab gets its name from the juicy, succulence of the chicken used to make it. The meat gets this way thanks to the marinade in which it is soaked. Chicken malaii kabab is traditionally cooked using a tandoor oven. But i am going to show you how to grill this in the oven and still get same delicious tasting malai tikka ready at home. Serve it with Mint-Coriander Chutney and sprinkle with chaat masala.


Ingredients:

First Marination :

1.5 pounds chicken,cut into big cubed
 salt as needed
1/2 lemon juice
1 tbsp ginger paste or finely grated
1 tbsp garlic paste or finely grated

Second Marination:

1.5 tbsp  yogurt
1.5 tbsp heavy cream
1 tbsp cream cheese
1 tbs finely chopped ,ginger
1/2 tsp cardamom powder
1 tbsp  coriander steam ,finely chopped
1 green chilli ,finely chopped
1/2 tsp black or regular cumin seeds

Other Ingredients:
5-6 Skewers

CHECK MY YOUTUBE VIDEO TO MAKE THIS RECIPE: https://youtu.be/4sxWr2ixoo8

Method:

Place chicken cubes in a bowl,add salt,ginger garlic paste and lemon juice.Marinate for as long as you want or at-least 3-4 hours.

Prepare second marinade by adding all ingredients mentioned above in a bowl and mix to form smooth paste.

Now add the chicken that is been marinating into second marinade and mix well to coat the chicken pieces.

Marinate for one hour.When ready to cook chicken pre heat oven at 375D F.

Thread the chicken into the skewers,(If using wooden skewers make sure you soak them in cold water for an hour.

Place the threaded chicken on a wire rack on first rack of your oven and place baking/cookie sheet below rack of oven to catch any drips.

Grill it for 6-8 minutes or until cooked through.(Turn once between cook time to brown then slightly.

You can deft grill on out door grill if you prefer.Just for 4-5 minutes each side.

Once you see light brown remove and serve with green chutney.

You can sprinkle some chaat masala for more flavor!

Enjoy!

                             GRILLED VEGETABLES AND BEEF WITH HERBS N BUTTER

This recipe can be grilled out doors in small pockets of foil or just like i did in the oven with grill pan(oven proof)

This is such an easy and simple recipe,loaded with colorful vegetables and protein from beef.This recipe is best during summer bbq days,if you decide to throw them on the outdoor grill.

This can be served as lunch or dinner with few minutes without hassle  .The blast of flavors are definitely worth trying!

Ingredients:

Beef steak,Cut into cubes
1 medium size yellow capsicum
1 medium size red capsicum
8-10 baby potatoes
1 small red onion layered
1 cup broccoli florets ,
2 tbsp olive oil
salt to taste
Pepper to taste(I did not use)
Chilli flakes as needed

2 tbsp butter
1 tsp rosemary,finely chopped
1 tbs dry parsley
1 tsp fresh thyme
1 tbsp Minced garlic(optional)I did not use

 CHECK MY YOUTUBE VIDEO TO MAKE THIS RECIPE :https://youtu.be/Jy8f3fGQkFM

Method:

Pre-heat oven at 380 D F.

Cut the beef steak into cubes,cut all vegetables into big cubes as mentioned above.

Place all vegetables in  a big bowl,toss vegetables with salt and olive oil, chilli flakes and pepper  (if adding)

Now transfer the vegetables to a grill pan and spread to even layer

Now add beef steak cubes  and set aside

Now in a small bowl add butter and all herbs mix well.

Add the butter pieces on the beef n vegetables and transfer to preheated oven for 15-20 minutes, tossing once between cook time.

Cook the beef as you like your meat to be done.I made mine well done.You can make it rare or medium-rare by reducing grill time to 10-13 minutes.

If using outdoor grill make three to 4 small pockets and throw it on the outdoor grill for 10-15 minutes.

ENJOY!

                                                  SHRIMP FRIED RICE WITH VEGETABLES :






This recipe is loaded with fresh vegetables along with shrimps,I love the vibrant colours and crunchiness of these vegetables. this is very simple and easy to cook.Here is the steps.

prepare ingredients

Saute vegetables in 1 tbsp oil  until crisp and set aside

In 1 tbsp oil addd ginger and prawns, saute until cooked

add pre cooked rice and mix well

add  green onion,soy sauce and sesame oil

add vegetables and stir well until heated through

serve hot

ENJOY

 CHECK MY YOUTUBE FOR THIS RECIPE: :https://www.youtube.com/watch?v=5pghrbRtOao
Ingredients : 


Total time 45 minutes preparation 20 minutes, cook rime 25 minutes

Ingredients

2 cups rice, cooked ( any type of rice)
4-6 large raw shrimps, shelled
1/4 cup red bell pepper,cut into thin strips
1/4 cup carrot, cut into thin strips
5 broccoli florets, steamed ( just for 5 - 8 minutes or until crisp)
1 green onion, thinly sliced
6-8 sugar snap peas 
2 tbsp soy sauce,low sodium
1 garlic, minced
2 tbsp oil (divided )
1 tsp toasted sesame oil
3 tbsp water
Salt and pepper to taste( optional)

Method

Place wok or heavy bottomed pan on medium- high heat,add 1 tbsp oil add peppers,carrots,sugar snap peas saute till the vegetables are tender.Transfer them to a large plate /bowl.


In the same pan add remaining oil add garlic and shrimp cook till shrimp is golden brown add water and cook shrimp.

Once water evaporates add rice, green onions,soy sauce, sesame oil,salt and pepper.give it a good mix cook for 5 minutes.stir frequently.

Stir in the Sautéed vegetables in to the rice, cook for another 3 minutes till rice is hot.

Turn off the heat.

Transfer to serving bowl garnish with green onion(green part) serve.

Notes: Use any vegetables in this recipe,if you prefer some heat add some hot sauce along with soy sauce.