Grilled Chicken

You need:
Chicken Breast -1
To Mix:
Green Chillies-2
Ginger -Garlic Paste-1 tsp
Onion- 1/4 cup
Chopped cilantro&mint leaves-1/4 cup
cumin-corainder powder-1/2 tsp each
Crushed Black Pepper-1/2 tsp
Hing Powder-1/4 tsp
Lemon Juice -1/2 tsp
Salt 1/2tsp or to taste.
Do:
Wash the chicken breast in running water, slice it in to pieces,
Add all the above mentioned mixing ingredients along with the chopped chicken peices and ground it in to fine paste using a blender for about a min.Transfer it to a cup and you will find a grounded paste (more like the consistency of ground meat)as shown below.

Heat the Grilling Pan/Skillet ,Spray the Oil over the Grill, Once it is hot ,Start making small -medium sized Patties out of the grounded meat.( You can either have a bamboo skewer and make kebab patties over it or can just make the patties and grill it in the pan.
Sprinkle Oil in drops over the chicken on both the sides.
Grill both the sides for about 10 minutes , once you get the cooked flavour of this spiced chicken..

Remove it from the Grill and serve it crushed peppers or lemon juice...Great with Tahini Sauce, Bread or juz as such:))))

Njoy !

Fish Curry

This is my favorite dish …
I know almost everyone is an expert in this curry..They are unique..
Bottom line: Whoever cooks it –have their own style and secret ingredients and spl touch to bring out the best taste .Well, my style of this curry differs from my mom’s…: D:D
I feel both are good….I would like to share mine...as far I get this in some form…
All I had is:
Catfish-8-10 pieces (cut)
(Wash the fish with turmeric and lemon juice .Make sure to run through cold water until you feel it is clean)
Red Onions-1 cup (more, the tastier)
Turmeric powder-1/2 tsp
Chili powder-1 -2 tsp
Green chillies-2 -3
Fenugreek seeds-1 tsp
Garlic -3 cloves
Curry leaves-1 spring ( This adds a spl taste for sure)
Tamarind juice-1 cup( can use any form I used the Kerala tamarind called” Kodam Puli”)
Basically it needs to be soaked in warm water; some add the tamarind directly to the curry when it does the magic-shhhhhhhhh am telling you this tamarind has a very strong smoky flavor.
Coconut Milk-1 Cup
Oil as per your req
Salt to taste
How I made
1)In a bowl, add 1 tsp of chili powder, ½ tsp of turmeric powder,1/2 tsp of salt ,and make a paste ,apply a thin coat on the fish and keep aside for 5-10 minutes.
2)In a flat pan, pour 1 tsp of oil, jus shallow fry the fish on the both the sides so that the spices get inside the fish to some extent( 1 min at each side should do) and also fish fillet getz a thin texture outside that prevents it from fall apart when you over cook it.
3)In another deep bottomed pan, Add 2 tsp of oil – add mustard seeds, fenugreek seeds,chillies,curry leaves, and fry till you smell the aroma of the curry leaves
4)Now add the garlic, onions and remaining chili paste and fry till the onions turn slightly golden brown
5)Add tamarind directly in to the mixture or the tamarind juice (1 cup).if you are using Kodam puli you will need only 3 pieces of it to go in to pan out here. if the regular tamarind, take a thick extract .
6)Try to close with the lid and allow it to cook so that sourness from the tamarind ll get along with the rest of the ingredients…(probably it ll take 10 minutes)
7)Now add the coconut milk (1 cup)-fresh extract is preferred.
8)Mix it well, once it comes to first boil-Add the fried fish fillets (one by one) in to pan…
9)Close with the lid and rest is a magic :):))
10)Check every 5 minutes…It took exactly 12 minutes for the fish to cook..in the mixture…( it differs)
11)You will find oil from the mixture and fish border up the pan – yes it is almost done…
12)Make sure not to overcook that makes the fish dissolve/Fall part in the curry…

Garnish with Cilantro leaves…

Serve with: Rice and Fish Fry and thz what is called a festive day and best feast !

Tandoori Chicken(Grilled)

Tandoori.............I was simply amazed when i read the actual meaning of tandoori and the story behind it which you could find in Wikipedia...the clay oven used typically for this is very well explained with its tools in spices of India website....i should say my chicken is just grilled tandoori and not the original one........cooked inside the clay oven!!!

Hmmm...get ready with the following stuffs..we will try grilled tandoori today!!!!!

Curd 1 cup
Chili powder 3 tsp
Coriander powder 4 tsp
Cumin powder 2 tsp
Fennel powder 1 tsp
Pepper corn powder (freshly grounded) 2 tsp
Pepper powder 1 tsp
Ginger garlic paste 1 tsp(it would be better if it is freshly grinded)
Food color 1 tsp (optional)
Lemon juice 5 tsp
Oil salt to taste

Method:
Tandoori masala
1)Mix all the ingredients in yogurt,add lime juice and mix it well..
2)Peel off the skin on the chicken
3)Draw deep lines with a knife around the chicken piece so that the masala we add gets in to the chicken when we marinate in the tandoori Masai.Add 3 tsp of oil to the tandoori masala.
4) Let the chicken marinate for around 1-2 hours.Pour 3 tsp of oil on the top of it..(by this time...the masala would have gone in).
5)preheat the oven,Place the chicken in the grill at 450f ,cook until it becomes soft and tender(around 25 minutes).Squeeze lemon juice on the top of it..Serve with onions.

Chicken Curry

Ingredients:
Chicken 150-200 gm
Red onion (chopped) ½ cup
Tomatoes (chopped) 2
Chili powder 1 tsp
Ginger garlic paste 1 tsp
Turmeric powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
pepper powder 1 1/2 tsp
salt to taste
coriander leaves
Curry leaves
To grind:
Small onions-1 cup(grind it separately)
Poppy seeds 1 tsp
Red chilies 5
Grated coconut 2 tsp
Coriander-cumin seeds 1 tsp
Whole garam masala 1 tsp (all together juz 1 tsp will do)
(fennelseeds+clove+cinnamon)
Method



1) Heat the pan, pour oil, roast all the ingredients and grind to a fine paste. Roast the small onions, grind and make a paste and keep it separately
2) Take a deep and heavy pan to 2 tsp of oil ,add ½ tsp of fennel seeds, mustard seeds ,green chilli(optional),chopped onions ,ginger garlic paste and fry them till they are golden brown.

3) Add the masala paste, all the other powders listed, fry it properly and now add the chopped tomatoes, onion paste, and salt.

4) Fry it for around 10 minutes. Add the chicken pieces and mix it .just sprinkle some water (no need to add much water as chicken will cook with the water that comes out from it when it boils).close the pan with a lid, stir at regular intervals of time. let the chicken boil well. This might take around 10 or 15-20 minutes but not more than that.

Finally squeeze lemon juice and water.
Garnish coriander leaves.Chicken tr8!