Dhania Chicken

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Ingredients:

1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Salt to taste
Oil

Method:

Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.
Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well
Add the dhania and mint leaves, and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot, and grate a little paneer on top if desired.

Butter Chicken Masala

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Ingredients

Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)

Method

Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.

Chicken Biryani

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Ingredients

500 gms Rice (basmati)
500 gms Chicken
200 gms Potato (peeled and cut)
250 gms Onion (red, thin sliced)
100 gms tomatoes (chopped fine)
100 gms curd (Yoghurt)
25 gms Biryani Masala ( you can try Khamkar's brand or any other good one)
1 pinch Saffron
3 tsps. Milk
Salt to taste 3 tbsps. Vegetable Oil
1 tsp ghee one boiled egg (sliced into circles for garnishing)

Method:

Wash and cut (small pieces) and marinate the chicken with the biryani masala powder, salt and yoghurt and keep it aside for an hour.
Cook rice separately (do not cook fully. Keep it semi-cooked), add salt and keep aside.
Heat milk, put pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till golden brown and add the marinated chicken. Cook for 10 minutes.
In a separate vessel, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves, boiled eggs and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes.
Serve hot with Raita.

Fish Masala

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Ingredients

500 gms fish, cleaned and cut into medium pieces
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
(Marinate the fish for 1/2 hour)

2 onions, chopped finely
1 tomato, chopped finely
1/2 cup tomato pulp
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp garam masala powder
3 tbsp oil
Salt as per taste
Coriander leaves for garnishing
1/4 cup grated coconut

Method:


Heat oil in a pan
Fry onion till goden brown
Add ginger-garlic paste
Simmer for 2 minutes
Add tomatoes and simmer for 3 minutes
Add pulp and all the powders and salt
Cook till oil separates
Add 1 cup water
Add fish and cook till fish is done (don't overcook the fish)
Take in a bowl
Garnish with grated coconut and coriander leaves
Serve with rice

Tandoori Fish

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Ingredients

1 cod fish (approx 1 kg)
2 tbsp lemon juice
1" ginger
7 galic flakes
5 green chillies
1/2 cup curd (yoghurt)
5 drops of red colour
Salt to taste
2 tbsp oil

Make powder of:
1/2 tsp garam masala
1 tsp coriander seeds (roasted)
1 tsp cumin seeds (roasted)
1/2 tsp red chilli powder
2 dry red chillies
1 tsp turmeric powder

Method:


Clean the fish
Remove gills and eyes
Cut slits on both the side of the fish
Apply salt and lemon juice over the fish
Keep aside for 1/2 hour
Grind green chillies, ginger and garlic to a paste
Beat curds thoroughly. Add ground spices and ginger-garlic paste
Add oil and colour and strain through fine sieve
Rub the batter all over the fish and well inside the slits
Keep aside for 5-6 hours
Place the fish in tandoor
Remove when golden brown
Serve hot
Optional: Instead of tandoor you can use an oven


Place the marinated fish in the baking dish
Pour the remaining batter of the fish
Bake the fish in moderate oven at 350 degree F.
Remove when golden brown
Serve hot

Fish Podimas

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Ingredients

400 gms fish (preferably shark)
2 potatoes, boiled and peeled
2 onions, chopped finely
2 potatoes, chopped finely
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 green chilli, chopped finely
2 dry red chilli powder, halved
1/2 tsp mustard seeds
1 tbsp urad dal
2 tbsp grated coconut
3 tbsp oil
Salt as per taste
few curry leaves
Coriander leaves for garnishing

Method:


Clean and wash the fish
Make small pieces (approx 2")
Boil the fish pieces till cook
Drain the pieces
Smash the potatoes and fish pieces
Mix them well
Add oil in a pan
Add urad dal, when light brown add mustad seeds
When they splutter, add curry leaves
Add onion and fry till transparent
Add green chillie, and red chillies
Simmer for 2 minutes
Add turmeric powder and red chilli powder
Add fish-potato mixture
Add salt
Let it cook for 10-15 minutes, stirring continuously
Add grated coconut and mix well
Let is cook for another 2-3 minutes
Serve in the dish
Garnish with coriander leaves
Serve hot

Fish Methi

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Ingredients

500 gms fish (boneless)
1 onion, chopped finely
1 tomato, chopped finely
1" inch ginger
4 garlic flakes
5 green chillies, chopped finely
1/2 tsp turmeric powder
1/2 tsp garam masala
2 cup fenugreek leaves
1/2 tsp coriander powder
1/2 tsp cumin seeds powder
1 tbsp lemon juice
Pinch of hing
Salt as per taste
1 cup water
3 tbsp oil
Corriander leaves for garnishing

Method:


Wash, Clean the fish
Make small pieces (approx 1" inch) of fish
Marinate fish pieces with lemon juice, salt and turmeric powder
Keep aside for an hour
Wash and chop finely the fenugreek leaves
Make a paste of ginger-garlic
Heat oil in a pan
Add pinch of hing
Add ginger-garlic paste, chillies and simmer for a minute
Add onion and fry till transparent
Add tomatoes and simmer for 2 minutes
Add fenugreek leaves and stir
Add garam masala, cumin seeds powder and coriander powder
Add 1 cup water and let it cook for 5 minutes
Add fish pieces and salt as per taste
Cook till fish is tender
Garnish with coriander leaves
Serve hot with rice

Indian Fish Curry

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Ingredients

4 fish (preferably salmon)
milk of 1/2 coconut
3 tbsp tomato sauce
3 green chillies
1/2 tsp mustard
1/4 bunch coriander
2 tbsp butter
salt to taste

Method


Grind the chillies, ginger, mustard, coriander and salt to a fine paste.
Rub it onto the cleaned fish, and marinate for 10 mins.
Fry the fish lightly and keep aside.
Fry the remaining spices,and then put the fish back in.
Add the thick coconut milk and tomato sauce.
Add the butter and simmer till just cooked
Serve hot.

Fish Savoury Curry

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A tongue tingler, this Fish Curry is in a red masala and has faintly tangy flavour.

Ingredients

Grind coarsely:
1/2" piece Ginger
5-6 Big Green Chillies
6-8 Small Red Onions
1 tbsp Red Chilli Powder
Turmeric - a pinch
3/4 tsp Corriander Powder

Other Masalas:
Curry Leaves
Salt - to taste
Dried Mango Powder or tomato puree
Coconut Milk - 1/2

Method


Marinate fish in the ground masala for 10 minutes.
Remove coconut 1st milk and keep aside.
Cook the fish with the masala in 2nd or 3rd coconut milk.
When cooked, add 1st milk and boil on full flame for 2-3 minutes.
Seasoning :

Slice small red onions and fry in a little oil.
Pour over fish curry.

Fish Moilee (White)

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It is traditionally a Goan recipe. The absolutely delicious kind which brings back memories of sitting around a huge dining table with the family, all chock full and content with good food and companionship. A true family winner, it tastes marvellous with white rice.

Ingredients:

Fish - Rawas, Surmai or Halwaa
1 Onion (cut in strips)
1 inch Ginger (make paste)
10-12 Green Chillies(chopped)
1 stem Curry leaves
1 Tomato (cut in strips)
1/2 Coconut (grated)
1/2 tsp Cornflower
1/2 Lime Juice
Method:


Marinate fish in salt for 15-30 minutes and semi-fry carefully
Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces. Cook for 10 minutes.
When cooked add cornflower dissolved in water and boil. Then add first milk.
Add juice of half a lime or to taste.