Fish curry without tamarind

Fish curry

Fish curry without tamarind

 Fish fillet 1 (I used white fish fillet) - You can also use normal fleshy fish like King fish
 2 medium onions
 2 medium tomatoes
 Ginger garlic paste
 Fennel powder 1/2 tsp
 Coriander powder 2tsp
 Red chili powder 1tsp for masala + 1tsp to marinate fish
 Turmeric powder 1/4 tsp+1/4 tsp to marinate fish
 Salt
 Viniger 1tsp
 Cardamom crushed 1
 Curry Leaves
 Grated coconut 1/2 to 3/4cup cup
 Coconut oil

 Seasoning optional
 Mustard
 Fenugreek 1/4 teaspoon
 Dried chilli 1 broken

 Method
 Marinate fish and keep aside.
 Heat coconut oil add fennel powder,cardamom ,onion and ginger garlic paste.
 When onion is slightly brown add masala powders.saute for sometime.
 Add tomatoes sliced and cook till soft.
 Take half portion and let it cool. Then grind with coconut.
 Add the paste to curry and then add fish and curry leaves mix gently and cover cook for 10mins.
 Open check salt and add some water as required.
 Bring to boil on slow flame and add viniger.
 Turn off and make seasoning

Chocolate Cake - Basic easy method

Chocolate Cake:

For Cake :
1 3/4 cups 250 grams all-purpose flour
1 1/4 cup white sugar (powder it in blender)
1/4 cup unsweetened cocoa powder (natural or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup 240 ml warm water
1 cup 200 ml milk
1/2 cup 120 ml cooking oil
1 1/2 teaspoons pure vanilla essence or pure extract

Preheat oven to 350 degrees F (180 degrees C) for about 10mins and place oven rack in the center of the oven.
Apply butter or oil to medium sized cake mould. Dust with flour to make a thin coating. This is to avoid cake from
sticking to pan.

In a another bowl combine together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract. Add the wet ingredients
to the dry ingredients and stir, or whisk, until combined.Do it slowly to avoid clumps. Bake for about 27 - 32 minutes or check by inserting toothpick
into the center of the cake just comes out clean.

Remove from oven and let cool. Then remove the cakes from their pans and let it cool completely before frosting.


Method:
 Chocolate Frosting:
 1Gather the ingredients. You'll need:
 1 cup of sugar(powder in blender)
 6 tablespoons of butter(keep it in room temprature 1/2 hour before starting to prepare)
 1/2 cup of cocoa powder

Cream butter. In a large bowl, whip butter at medium speed with an electric mixer(for better result),
if you don't have electric blender, you can do it with an egg whisk,
until it is fluffy.

Blend dry ingredients. In a small bowl, sift to combine cocoa and granulated sugar.

Add little milk to the cocoa and sugar, mix well. Do not add too much milk, or the mixture will become
too thin.

Beat well until the mixture is spreading consistency. If too thick, add more milk, one teaspoon at a time. If too thin,
add more cocoa/sugar mixture.
Add 1 tablespoon vanilla. Blend well.
Blend well so there aren't any clumps.

Now you can spread it on your cake.

Reshmi Kebab - Indian Grilled chicken

Chicken Reshmi Kabab is a grilled dish made with Boneless Chicken Breast, marinated and grilled to perfection.

Ingredients

400 gm boneless chicken breast
 1 cup curd (yogurt)
 2 tablespoon ginger-garlic paste
 1 teaspoon cashewnuts
 1 teaspoon almonds(optional)
 1 teaspoon lemon juice
 2 tablespoon fresh cream(After heating milk and when it cools, you can remove the layer thats formed on top and use it)
 1/2 teaspoon red chili powder
 1/2 teaspoon white pepper powder
 1/2 teaspoon turmeric powder
 2 tablespoon fresh coriander leaves, finely chopped
 1 tablespoon oil or butter
 Salt to taste

 Instructions

Rinse the chicken pieces in running water and cut into medium size chunks. Also soak almonds and cashews in water for about 20 minutes. Remove the skin from almonds and keep them aside.
 Now in a big bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander and spices very well.
 Make the paste of almonds and cashew nuts and add into it.
 Add about 1/2 tablespoon of oil in yogurt mixture and marinate pieces of chicken in it. Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices of ingredients of marination).
 Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water.
 Thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil.
 Grill for about 20 minutes until chicken tenders and becomes juicy. When the chicken is done, then remove out from the skewers.
 Serve hot with coriander chutney and cabbage salad.
 Notes

This marination of Chicken Reshmi Kabab can be kept for overnight in refrigerator.

To make in stove:

Heat a flat tawa and drizzle 2 tablespoon oil or butter on it. When hot, place the chicken pieces and cover cook for 8 minutes on either sides. If you want smokey flavour, take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.

Badhusha Recipe

Badhusha Recipe - Indian Dessert

Ingredients

Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Baking Soda – 1/2 tsp
Sugar – 1 tsp
Oil – 1.5 tbsp
Curd – 2 tbsp
Water – 1/4 cup(plus or minus according to requirement)
Oil – for frying

For The Sugar Syrup:

Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a pinch
Saffron – 2 strands optional
Lemon Juice – 3/4 tsp

Melt butter, In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well , it will look like bread crumbs. Then add water little by little to form a soft dough. Knead it again for
10 mins. Divide lemon sized balls and keep aside. Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls,
 making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls.
When you shape them itself the badushas should be smooth…there should not be much cracks (for this kneading it to a soft
pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes
they may even start to break.

Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add
saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making
the sugar syrup itself you can start frying the badusha.
Note: After heating oil in a kadai – add a pinch of the batter if it rises immediately then that is the correct stage.
Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil….
When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium to low flame, flip it over
once it gets browned on one side and fry until golden brown.
Important: Don't fry in high flame.

Drain badhusha on tissue then add it to the sugar syrup immediately.
Keeep them immersed for 1hour and then transfer it to a tray with silver foil. Remove from syrup and store them.
Leave in syrup for 2 to 3 hours for better taste.

Chappathi paneer roll

Now you don't have to worry about your leftover chappathis. Just use them up the nextday and get appreciated by your loved ones.

Ingredients:

Chapatti 4
 Paneer 1 cup crushed slightly
 Onion medium 1/2 piece cubed to fry
 Other half sliced for garnish
 Mint cilantro 1/4 cup chopped
 Red chili powder 1/4 tsp
 Garam Masala 1/4 tsp
 Turmeric a pinch
 Capsicum cut into small pieces
 Chaat masala for garnish
 Salt

Green chutney grind
 Cilantro and mint 1 cup
 Yoghurt 1/2 cup
 Ginger small piece
Green chilli 1

Mix in a bowl the paneer,onion,red chilli powder, turmeric, mint,cilantro, garam masala, capsicum, salt
 Heat oil and stir fry for 5mins.
 Divide into four parts.

Take chappathi and put the paneer mixture, sliced onion, chat masala, green chutney, some chopped mint and cilantro.

Toast on pan with some oil.
 Serve with tomato sauce and remaining green chutney.

Tandoori chicken on stove with Green Chutney

Ingredients

Chicken 500gms cut into  2

First marination

Red chilli powder 3tsp

Gg 1tbsp 

Lemon juice 1/2 lemon 

Salt 1tsp

Second Marination

Red chilli powder 1/2 tsp

Cumin 1/2 tsp

Coriander powder 1tsp 

Black pepper powder 1/4 tsp

Turmeric 1 / 4  tsp

Kasuri methi 1tsp 

Curd 2tsp full

Garam masala 1/2 tsp 

Butter 1tbsp

Method:

Make deep slits in chicken.

Do first marination and leave for 10mins

Mix in bowl second marination and rub into chicken well with 1tsp oil.Save remaining marination.

Heat pan and add butter 3/4 tbsp.

Place chicken bony side facing pan.

Cook on high flame for 3mins covered.

Open and flip over and cover cook on high for 3 mins.

Open and cook for 5mins more fliping over till masala coats well.

Now place grid on stove and set high flame and place chicken over it.Apply little butter on chicken while roasting.

Flip over and do same.

Meanwhile heat the pan with fried leftover and add sliced onion and saute for few mins.Add 1/4 cup water in left over marinade and add to pan.mix well and add half of it over grilled chicken.

For tandoori smokey smell and taste trick:

Take a piece of charcoal and burn it till its red hot. Keep it in a small bowl and place inbetween chicken. Now pour two drops of oil over it and cover the whole vessel with a lid for 2 minutes. Now open the vessel with chicken will absorb the smoke and give you the desired tandoor flavour. Remove charcoal.

Green chutney with yoghurt:
Pudina 1 cup
Cilantro 1 cup
Green chilli 1
Ginger small piece
Yoghurt 1 cup

Grind all ingredients with half cup yoghurt
Beat remaining half cup yoghurt separately and add to ground mixture.
Add required salt.

Chicken Dum Biryani - Easy but authentic taste

Chicken Dum Biryani - Easy but authentic taste

Ingredients:

500gms chicken
1.5 cups dahi
200 grams basmati rice
2 cups onions thin long sliced( 4-5 medium onions)
4 green chillies (slitted)
1 cup chopped green coriander
1/2 cup chopped pudina patta
Water
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp shahi biryani masala
1 tso garam masala
Salt to taste
5-6 cloves
10 black pepper
2 small cardamom sticks
4-5 cinnamons
1/2 cup ghee or oil
1 tsp ginger garlic paste
Orange food colour

Atta dough for sealing sides(I used towel instead to cover the pan & closed with lid)

First we need to boil basmati rice. So boil some water and add 200, grams of washed and cleaned basmati rice. Add salt to taste and add 1 small cinnamon stick, 3-4 cardamom, 4 cloves and 3-4 black pepper. And let it boil.
Now add 1 tsp of oil or ghee while boiling.
We have to cook the rice to 60%. Dont cook it fully. And strain it. Keep it aside by spreadind it in a plate and let it cool.
Now to marinade chicken add 1.5 cups dahi into the chicken and 1 tsp gg.
Add 1 tsp red chilli powder
Add more if you want to make it more spicy.
1/2 tsp turmeric powder.
add remaining cloves,, cinnamon , cardamom and peppers.
Add 2 tsp shahi biryani masala.
Add /2 tsp garam masala powder, add salt.
Add green chillies. Add 1/2 of green coriander.Add some pudina and mix well.
Refrigerate 2hrs.
To make crispy onions fry onions in hot oil on high flame until golden brown.Fry little by little.
Take out marinated chicken.
Take a thick bottomed pan or vessel and add in the marinated chicken.
spread it evenly at the bottom and them sprinkle some fried onions over it.
Drizzle a tsp ghee or oil over it.
Add some chopped pudina leaves and coriander leaves.
Now add 1/2 quantity of cooked rice over it and form a layer.
Add again fried onions, green coriander and pudina leaves with a spoon of ghee or oil over it. Now repeat the same procedure again for rice and fried onions. So all together we have one layer chicken and 2 layers of rice on top.
Now on half side add orange food colour mixed with milk and in another side yellow colour.
Close it with a perfectly fit lid. And close the sides properly with dough of maida flour. Do not keep any gaps as it will allow steam to go out.I used towel instead of dough.
Cooking procedure:

1. First cook it for around 25 minutes on low medium flame.
2. Then cook it for 15 mins on low flame.
3. Finally keep the pot on a tawa and cook it for around 5 minutes on low medium flame.
Turn off stove and keep it covered for 5mins. Open & enjoy

Kozhukattai with Rice & Wheat flour

Ingredients
Rice flour 1 1/2 cup
Jaggery 1/2 cup
Coconut 1 1/4 cup
Cardamom 2

Filling:

Heat pan and add quarter cup water.
Put Jaggery and boil
When dissolved add coconut and mix till it becomes semi-thick where jaggery liquid won't drip.
Now add Cardamom

Method 1:

To rice flour add a pinch salt and add approximately 1 1/4cup hot water and make dough, Flatten small portion your palm about 10cms diameter and fill with coconut Jaggery mixture.

Steam for 10 mins on Idly plate.

  on

Method 2:

Boil 1 ¼ cup water and add a pinch of salt. Turn to sim and add rice flour to the water and mix well till it forms dough consistency. Remove from stove and take small portion and flatten it on palm. Take a spoon full of coconut jaggery mix and keep in the center and roll to balls, Fold and make a ball. Steam for 10 to 12 mins on Idly plate.

Wheat Kozhukattai

Ingredients
Wheat flour 1 1/2 cup
Jaggery 1/2 cup
Coconut 1 1/4 cup
Cardamom 2

Filling:

Heat pan and add quarter cup water
Put Jaggery and boil
When dissolved add coconut and mix till it becomes semi-thick.
Now add Cardamom

Method 1:

To wheat flour add a pinch salt and add approximately 1 1/2 cup cold water and make dough, Flatten small portion on your palm about 10cms diameter and fill with coconut Jaggery mixture and roll to balls..
Steam for 10 mins on Idly plate.