Archive for August, 2007

• Fish moilee

  Date: 2007.08.02 | Category: Indian Recipes | Response: 0

  Ingredients: – 500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste.

  Preparation time : – 15 minutes     Serves : – 2

  : – Slit the green chillies and keep it aside. Finely chop the onions. Now take a pan and heat the oil. When the oil is very hot add the cinnamon, cardamom and sauté briefly. Then put in the ginger, garlic, curry leaves, onions and green chillies. Sauté till the onions turn soft and pink. Now add the fish slices and all the other ingredients except for the coconut milk. Stir well, simmer, cover and cook for ten minutes. Then pour in the coconut milk and keep stirring ensure that the coconut milk doesn’t curdle. Cook for another two to.

• Kashmiri fish

  Date: 2007.08.02 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams pomfret, 2 tablespoons chopped coriander, 1 teaspoon garam masala(hot spice mix), 2 cloves, 2 teaspoons coriander powder, 1 teaspoon cumin seeds, 2 teaspoons grated ginger, 2 cups curd(yoghurt), 4 green chillies, 1 cup water, 1 pinch turmeric, 1 pinch asafoetida, 3 tablespoons ghee(clarified butter) and salt to taste.

  Preparation time : – 30 minutes     Serves : – 2

  HOW TO PREPARE : – Slit the green chillies and remove all the seeds. Take the curd and add a little salt. Beat the curd to fine state. Take the fish slices and apply some turmeric and salt on it. Let it marinate for five minutes. Now take a pan and pour a little bit ghee and fry the fishes till they are golden brown. Remove onto some newspaper and pat dry all the extra oil. Now heat the remaining ghee in a pan. When the ghee begins bubbling add the cumin seeds. Let it crackle and sauté till they are golden brown. Now add the ginger, asafoetida and cloves and sauté briefly. Simmer and slowly pour in the curd. Cook till the curd becomes a reddish brown and then add the coriander powder. Mix well and then put the fish slices. Now pour the water and sprinkle salt to taste. Bring to boil and then simmer, cover and cook for 20 minutes or till the fish is ¾ th cooked. Add the green chillies, garam masala, coriander leaves and stir well. Cook covered for another ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and keep it covered till you serve.

• Kolhapuri chicken

  Date: 2007.08.01 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams chicken cut into five pieces, ½ cup onions( browned), 1 tablespoon coriander leaves finely chopped, ½ teaspoon garam masala (hot spice mix), 1 big tomato chopped, ½ tablespoon red chilly powder, 2 onions finely chopped, 1 tablespoon ginger garlic paste, 1 pinch turmeric powder, 1 tablespoon grated coconut roasted, 1 tablespoon sesame seeds and poppy seeds dry roasted, 1 tablespoon oil and salt to taste.
  Preparation time : – 40 minutes     Serves : – 2
  HOW TO PREPARE : РTake the chicken pieces and make slits I them and keep them in a big bowl. Add half of the ginger garlic paste, turmeric powder and salt to taste. Mix it up well and let it marinate for an hour at least. In a blender put the sesame seeds, poppy seeds, browned onions and roasted coconut and make a paste. Then take a pan and pour the oil and bring to heat. When the oil is nice and hot add the chopped onions and fry briefly or till the onions turn golden brown. Add the ginger garlic paste and saut̩ till its nice and brown. Add the red chilly powder and fry till the raw smell of the masala leaves. Put in tomatoes and now saut̩ for another five minutes or till the oil begins to leave the edges of the vessel. Add the chicken and fry on a high flame for two minutes. Add the paste we made, water and salt to taste. Mix well and bring to boil. When it begins boiling add the garam masala and coriander leaves. Cover, simmer and cook for 30 minutes or till the chicken is soft. Garnish with coriander leaves and serve.