Fish fry with Curry Leaves

Ingredients:

5 slices of Fish

6 strands of curry leaves

2 tbsp Kashmiri Chilli powder

1/2 tsp Turmeric powder

1 tsp Coriander powder

1/2 tbsp Whole Black pepper

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

2 Cloves of garlic

3 Shallots

1 tsp lime juice

salt to taste

Oil to shallow fry

Method:

• Wash, clean the fish and pat it dry with kitchen towel. Keep aside.
• In a spice grinder, grind all the ingredients to a smooth paste except 2 stands of curry leaves.
• Rub the fish slices with the  grounded spice paste and marinate in the refrigerator for a couple of hours .
• Heat enough oil in a pan to shallow fry the fish pieces. Once the fish is crispy and browned, flip it over and fry on the other side also.
• Fry the 2 strands of curry leaves also in the hot oil. Drain to a paper towel.
• Serve the spicy fish fry garnished with crispy fragrant curry leaves.

Radish Carrot Poriyal

Ingredients:

1 Radish

3 Carrots

1 Onion (Sliced)

1 Tomato (Chopped)

4 Green chillies (Slit)

3 strands of Curry leaves

1 Green Cardamom

2 cloves

1 cinnamon stick

1 Star anise

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

Oil for seasoning

salt to taste

For Grinding masala:

3 shallots

1/4 tomato

1/2 tsp Cumin seeds

1/4 tsp Fennel seeds

1/4 tsp Turmeric Powder

1/4 cup freshly grated coconut

Method:

• Wash and peel the skin off the radish and carrots and cut it into small bite size pieces. Keep aside.
• Grind the ingredients given under masala with a few tbsp of water into a fine paste.
• Heat oil in a wok, splutter the mustard and urad dhal then add the whole garam masala. Fry for a few mins.
• Then add the onion, green chillies and curry leaves. Fry for 2 mins.
• Then add the carrot, a pinch of turmeric powder and salt. Cover and cook till carrot is half cooked.
• Now add the radish and tomato.Stir, cover and cook till it is almost done .
• Then add the grinded masala and stir fry for few more mins to mix everything together till the poriyal is dry. Switch off the stove.
• Serve it hot with rice and Kulambu or Rasam.

Garlic Potato Masala

Ingredients:

2 New Potatoes

1 Onion (Sliced)

8 cloves of Garlic (Sliced)

1/2 Tomato (Chopped)

2 strands of curry leaves

1 cinnamon stick

1 whole Cardamom

2 cloves

1 Star anise 

1 tsp Fennel seeds

1 tbsp Kashmiri Chilli powder 

1/2 tsp Turmeric Powder

Few stalks of Coriander leaves

1 tbsp oil

1/2 tsp Ghee

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till 3/4 cooked. Cool and peel the skin and cut into big bite size pieces. Keep aside.
• Heat oil and ghee in a non stick pan and add the whole garam masala (Cardamom, cloves, cinnamon stick and Star anise). Fry for a min. 
• Then add fennel seeds.
• Then add the garlic slices, onion and curry leaves and fry for 2 mins.
• Then add the tomatoes and masala powders. Stir everything together, then add the potatoes and salt. 
• Stir fry for couple of mins under medium flame till the potatoes are well coated with the masala mixture, then add chopped coriander leaves and keep it on very low flame for another 5 mins till potatoes are well roasted. Switch off the stove.
• Serve it hot with steamed rice and Rasam .

Peppered Tuna Masala

Ingredients:

2 cans of Tuna in olive oil

10 cloves of Garlic (peeled and finely chopped)

2 inch Ginger (peeled and finely chopped)

2 onions (Finely Chopped)

1/2 Tomato (Finely Chopped) 

3 Red chillies (Slit)

2 Red dried chillies

2 tbsp Coriander leaves (Finely chopped)

3 strands of curry leaves (Finely chopped)

2 tbsp Freshly ground black pepper powder

1 tbsp Fish curry powder

1/2 tbsp Fennel seed

1 tsp Oil

Salt to taste

Method:

• Heat the oil in a wok and splutter the fennel seeds and red dried chillies. Then add garlic, ginger, onion, curry leaves and red chillies. Stir fry for few mins.
• Then add the tomatoes. Cook till tomatoes are smashed and the oil comes to the surface.
• Now add the fish curry powder and coriander leaves. Stir well to combine everything together.
• Then add the tuna with its oil, grounded black pepper and salt and stir everything together to mix well.
• Keep it on low flame till oil separates and comes on the surface.
• Serve it warm.

Aloo Matar

Ingredients:

2 medium Potatoes

1/2 cup Frozen Peas

1 Onion (Finely chopped)

1 Tomato (Finely chopped)

1 tbsp Garlic ginger paste

1 tsp Cumin seeds

1 Bay leaf

2 whole Cardamom

2 cloves

1 cinnamon stick

1 tbsp Special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)

1/2 tsp Garam Masala

Few stalks of Coriander leaves

2 tbsp oil/Butter

Salt to taste

Method:

• Wash potatoes, cut into big chunks and boil it in salted water till cooked. Cool and peel the skin and smash a bit. Keep aside.
• Heat oil/butter in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves and cinnamon stick). Fry for a min.
• Then add the cumin seeds together with garlic ginger pastes and fry till the raw smell leaves.
• Then add the onion and fry till it is well browned.
• Then add the tomatoes and the special masala powder. Stir everything together and cook till tomatoes are tender, then add the potatoes, peas and salt. 
• Sprinkle the garam masala and chopped coriander leaves.
• Stir fry for couple of mins under medium flame till the potatoes and peas are well coated with the masala mixture. Switch off the stove.
• Serve it hot with Naan/Roti.

Chicken 65

Ingredients:

1/2 kg Chicken (Cut into small pieces)

1 tsp Garlic ginger paste

2 tbsp Thick yogurt

1/4 tsp Turmeric powder

1 tbsp Coriander powder

11/2 tbsp Chilli powder

1/4 tsp Garam masala

A pinch of red food colouring

1 tsp lime juice

salt to taste

Oil for deep frying

Method:

• In a large bowl, combine the masala powders, garlic ginger paste, lime juice, yogurt, food colouring and salt. Rub everything together with fingers.
• Marinate the chicken pieces with the paste for atleast 4-5 hours in the refrigerator, if possible overnight.
• Heat enough oil in a deep pan or kadai. Fry the chicken pieces in batches till it is crispy and well browned.
• Serve it pipping hot garnished with sliced onions and lemon wedges.

Roasted Chicken with Rosemary

Ingredients:

1 chicken

1 tsp sea salt

2 tsp freshly ground black pepper

1 White Onion (Quartered)

1/2 lemon

7 cloves of garlic

6 fresh rosemary sprigs

1 tbsp lemon zest

olive oil

Method:

• Rub the chicken all over inside the cavity and outside on the skin with salt, ground pepper and lemon zest. Leave it in the fridge for atleast few hours or overnight.
• Preheat oven to 375 degree F or 190 degree C.
• Take the chicken out of the fridge and rub it all over with olive oil. 
• Now stuff the chicken cavity with the garlic cloves, onion, lemon and rosemary, then put the chicken into a roasting tray and cook in the preheated oven for around 45 mins to 1 hour or until the juices run clear. 
• Remove the chicken to a plate. 
• Let the chicken rest for atleast 15 mins before carving.

Fish Fry

Ingredients:

3 slices of Firm fish

11/2 tbsp Chilli powder

1/4 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Garlic ginger paste

1 tsp lime juice

salt to taste

1/4 cup oil

Method:

• In a small bowl, combine the masala powders, garlic ginger paste, lime juice and salt. Rub everything together with fingers.
• Marinate the fish pieces with the paste for a couple of hours in the refrigerator.
• Heat enough oil in a pan to shallow fry the fish pieces. Once the fish is crispy and browned, flip it over and fry on the other side also.
• Serve it pipping hot with Plain rice and Sambar/Rasam.

Pumpkin Stirfry

Ingredients:

250 gms Pumpkin

1 small onion (chopped)

3 dried red chillies (deseeded and torn into 4)

Few strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 tbsp freshly grated coconut

1/4 tsp Turmeric Powder

Oil for seasoning

salt to taste

Method:

• Wash pumpkin, peel and cube it into even sized small pieces.
• Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chillies and curry leaves. Fry for 1 min.
• Then add the pumpkin, turmeric powder and salt. Stir fry and add few tablespoons of water. Cover and cook for 5 mins.
• The pumpkin must hold its shape but be fork tender. Then add the coconut and stir well to combine.
• Serve it hot with steaming rice and tangy spicy sambar.

Cucumber Tomato Onion Salad

Ingredients:
1 Lebanese cucumber (Cut into 1 inch cubes)
1 white onion (Cut into 1 inch cubes)
2 Firm tomatoes (Deseeded and cut into 1 inch cubes)
1 Green chilli (Finely chopped)
Few coriander leaves (Finely chopped)
Few Mint Leaves (Finely chopped)
Juice of 1 lemon
salt to taste


Method:

• Combine all the ingredients in a glass bowl and mix everything together well with hands.
• Cover and refrigerate for at least 2 hours before serving.
• It is a great side dish for Kebabs and other grilled meat stuffs and a healthy addition to any meal.

Beetroot Raita

Ingredients:

1/2 cup thick yogurt

1 medium Beetroot (Grated)

1 small onion (chopped)

2 green chillies (chopped)

Few strands of Curry leaves

1/2 tsp Mustard seeds

Oil for seasoning

salt to taste

Method:

• Lightly beat the curd with a fork to smoothen and set aside.
• Heat oil in a wok, splutter the mustard then add the onion, chiilies and curry leaves. Fry for 1 min.
• Add the grated beetroot and salt. Sprinkle few drops of water. Cover with a lid and cook till beetroot is tender.
• Once the cooked beetroot content is completely cooled, add the beaten yogurt and mix well.
• Garnish with chopped coriander leaves.
• Serve as a side dish for Briyani, pulav etc and a great hit among kids for its lovely pink colour.