Adapted this recipe from the site of Sanjeev Kapoor, a very popular parsi preparation where fish is marinated in a green chutney, then wrapped in banana leaves and cooked. This is very similar to Bengali fish paturi. The process is same, the only difference is, bengalis use mustard paste as the main ingredients of the marination.
Ingredients
- Bhetki Fish - 6 fillets
- Coriander leaves - a bunch
- Coconut - half, scraped
- Green chilli - as per taste
- Garlic - 8 cloves
- Lemon juice
- salt
- Banana leaves
Grind together coconut, coriander leaves, salt, green chillies, garlic and lemon juice to a smooth chutney.
Marinate the fish pieces in this chutney for about fifteen minutes.
Cut banana leaves into smaller pieces. Roast the banana leaves to make them soft and foldable. Place the marinated fish in the center of each banana leaf piece and smear some of the chutney on them.
Fold in the ends to make a parcel. To cook on a tawa, heat oil and place the parcels on it.
Cook turning the parcels from time to time so that they get cooked on both the sides. When the banana leaves turn light brown take them off the tawa. Do not open the parcels while serving. Let the person eating them open.
Learned a new trick on the Internet to marinate the chicken with buttermilk to get the juicy succulent chicken the next day. Did the same with some chicken lollipop overnight. Next day marinated the soaked chicken pieces with Tandoori masala and finally grilled them over a open tawa. Voila, lovely tandoori chicken lollipop is born.
Ingredients
- Chicken Lollipop - 500 gms
- Curd - 100 gms
- Tandoori Masala - 3 tbsp
- Ginger Paste - 1 tbsp
- Garlic Paste - 1 tbsp
- Green chilli paste - as per taste
- Kashmiri chilli powder - 1 tsp
- Salt
- Oil for grilling
Add 3 to 4 tbsp. yogurt to a bowl, whisk it. Add 1 ¼ cup water and salt. Add chicken and soak overnight to tenderize the chicken.
Discurd the liquid next morning. In a small bowl, add curd, ginger garlic paste, green chilli paste, tandoori masala, kashmiri chilli powder and salt.
Pour over chicken and marinate it again for an hour atleast.
Put a non stick tawa over high heat. Sprinkle few drops of oil and then pour the marinated chicken pieces onto it. Cook over high heat for 30-45 seconds and flip over. Again cook for 30 seconds. This is to ensure that the juice is sealed inside the chicken. Now lower the heat and cook covered for 30 minutes or till the chicken is cooked through. Enjoy with onion salad.
I have served this yummy Pulao for our Christmas Lunch last year, The use of coconut milk added a nice flavor to the dish.
Ingredients:
- Basmati or any fragrant rice - 2 cups
- Mushroom - 1 pack, cut longitudinally
- Raisin - a handful
- Coconut Milk - one pack
- Onion - 2 , chopped
- Ginger Garlic Paste - 1 tsp each
- Green chilli - as per taste
- Salt, Sugar,
- Whole Garam masala
Clean, wash and soak the rice for 15-20 mins. Clean and chop the mushrooms too. Chop Onions too.
Heat oil in a pan. Add bayleaf, cinnamon, clove and green cardamom.
When it splutters, add the chopped onion and saute well. Add ginger garlic paste and saute till the raw aroma subsides.
Add the chopped Mushroom and saute with a pinch of salt till the Mushrooms are half cooked.
Add the soaked rice and chopped green chilli. Saute over low heat till the rice is coated with Mushroom masala mixture and become translucent.
Add a cup of coconut milk and a cup of water and mix well. Cook carefully adjusting the amount of water as required.
The rice should be cooked through and water should be completely absorbed by the rice.
When almost cooked, add a spoonful of sugar a handful of raisin. Stir carefully not to break the rice.
Keep covered for 15 minutes. Serve with Chicken with Mushroom.
Eggs, vinegar, lots of red chilly and garlic, this Vindaloo is lip smacking good. Adapted from Sanjeev Kapoor's recipe.
Ingredients
- Eggs - 6
- Kashmiri chilli powder - 1 tbsp
- Ginger Paste - 2 tsp
- Garlic paste 2 tsp
- Cumin powder - 1 tsp
- Vinegar - 2 tbsp
- Salt to taste
- Ghee - 1 tsp
- Onions - chopped 2 medium
- Cinnamon - 1 inch stick
- Sugar - 1 tbsp
- Garam masala powder - 1 tsp
Boil the eggs. Cool, shell and smear with salt and turmeric. Fry lightly and keep aside.
Mix kashmiri red chilli powder, ginger, garlic, green chilly and cumin seeds powder with half the vinegar and salt to taste. Keep aside.
Heat oil in a pan, add onions and fry till brown with a pinch of salt and the sugar. Add the ground paste and cinnamon. Add sugar,
Add remaining vinegar and garam masala powder with a good splash of water. Add the fried eggs and mix well with the masalas.
Add a cup of hot water and keep cooking over low heat till the gravy thickens as per your choice. Adjust the seasoning.
Serve with rice or roti.
This is a family recipe, which we really relish with a plateful of rice. Sweet pumpkins are cooked and mashed with masalas, then there are bits of prawns, which provides a nice texture.
Ingredients
- Prawns - 300 gm, shelled and deveined
- Pumpkin - a wedge, chopped into bite size pieces
- Potato - 1, optional
- Onion - 2, chopped, 1, made into paste
- Garlic Paste - 2 tsp
- Green chilli - as per taste
- Salt, turmeric, kashmiri chilli powder
- Sugar - 1 tsp
- Mustard oil
Marinate the prawns with a pinch of salt and turmeric. Then fry them a little and keep aside.
In the same pan, add chopped onion, when they turned brown, add the ground onion and fry well.
Add the garlic paste along with chopped green chilli and saute well.
Next goes all the ground masalas with a sprinkle of water.
When masalas are sauteed well, add the cubed pumpkin and mix well with the masalas.
Add a sprinkle of water and then cook covered till the pumpkins are cooked well.
When pumpkins are almost mashed, and oil is coming out, add the fried prawns.
Continue cooking till the prawns are cooked through and all ingredients are mixed well. Sprinkle a spoonful of sugar. Check the salt.
Serve hot garnished with chopped coriander.
