Rava Coated Seer Fish Fry

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Get seer fish slices, which are less than a cm in thickness. Rub some lemon juice, kashmiri chilly powder, chilly powder, turmeric powder, roasted cumin+coriander powder, all spice mix, garlic powder and salt on the fish slices and let it chill in fridge for an hour.

Take equal parts of rice flour, gram flour and rava (sooji). Season it with some salt, chilly powder, ground pepper, finely chopped fresh coriander.

Coat the fish with this and pan fry on medium heat.

Goes amazing with just some rice and rasam.

Roasted Chicken with Amaranth and Carrots

chicken

Cut carrots length wise into quarters and wash the amaranth leaves. Melt butter and roast some chicken pieces in it. Sprinkle some red chilly powder and turmeric as the chicken cooks on high heat. Once the chicken gets a nice crust remove it and keep separately.

In the butter filled with the flavors from the chicken roast the carrots and some large green peppers. Do not remove the seeds from the chilies as that is the heat for this dish.

Once a slight charring starts add the amaranth leaves and cook till they are wilted. Add coconut milk and bring back the chicken into the pan. Season with salt and cook on low heat for about 15-20 mins.

A power packed lunch for the start of the week. Enjoy…

Fish Biryani

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Soak three cups Zeera-Samba rice in water. Zeera-Samba is also known as Chiti-Mutiyalu in Telugu.

Fry fish in mustard oil after rubbing it with some turmeric powder, coriander powder, chilly powder and salt with some ginger-garlic paste. I used Black Pomfret but you can use any fish like Indian Salmon, Sea Bass etc..

Remove the the fish and using the same oil and some butter fry four large onions.Add a couple of whole green chilies and some ginger-garlic paste. Fry till the onions are almost golden. Add a chopped tomato and salt. Keep stirring and once the oil separates add half a cup of coconut milk and half a cup of thick curd. Add the juice of a lemon. Mix them well and dilute with 5 cups of water. This combined 6 cups of liquid is for the three cups of rice we have been soaking in water.

Place the fish in the sauce and cover your pressure cooker’s lid. Do not seal it. Do not keep any weight on it. after five minutes open and stir it. Repeat one more time.

Remove the fish and add the rice. Mix in some fresh coriander. Place the fish on top of the rice. Pressure cook for one whistle on high. Then let it simmer for about 8-10 mins.

Serve Hot and enjoy your special family lunch or dinner.

 

Spicy Roasted Chickpea & Cabbage Salad

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Rub sesame oil, chilly powder and coriander powder on overnight soaked green chickpeas. Pour them into a hot pan and cook till they are a little tender.

Add a paste made of coconut, green chilies, coriander and garlic. Mix well. Add thinly sliced cabbage and cook till its tender.

Do not cover and cook because that will destroy the texture of the cabbage.

Basil, Peppers and Mushrooms

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Heat a couple of tablespoons of Olive oil. Saute chopped garlic in it. Use a good amount of garlic as this is one of the best combinations in the world. Garlic with Olive oil…..mmmm..beautiful.

Saute quartered mushrooms taking care to avoid boiling them in the huge amount of water they release. Add large green peppers, the kind they use to make mirchi bajji. Add in a red capsicum. Once everything is in the perfect ready to eat state, add basil leaves. Some walnuts and almonds bring in a nice dimension to this dish.

Cover and switch off the stove. Let the leaves wilt in the residual heat.

Serve hot or cold. Either ways it tastes great.

Snake Gourd Stir Fry

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Chop the snake gourd into small pieces.

Heat oil. Add a little coconut oil as it really help elevate the flavors. Fry dry red chilies, mustard seeds cumin, coriander seeds and turmeric powder. Once the crackling ends add the snake gourd. Saute and then mix in some coriander powder. Drizzle 3 tablespoons of water. Cook covered on low heat for 7-8 mins. Open and again drizzle 3-4 tablespoons of water. Cook covered for another 5 mins and now check if its done.

Enjoy with just plain curd like I do or with curd rice.

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Lamb Chops

Mutton Chops
Lamb Chops

The other day I fried some chicken. When I removed the pieces from the oil, I added some finely diced onions. Then stored these semi fried onions and oil.

Today rubbed that very fragrant oil+onion+masala mix on Lamb Chops and let it sit for about half an hour.

Then grilled them on a stove for a couple of mins. Then laid them into an oven pan for 30 mins at 190 degrees (Celsius).

Juicy mutton that leaves you smacking your lips.

You can replace the rub with just plain oil, onion powder and masala powders.