Kerala FIsh Curry

Kerala Fish Curry 

Ingredients- 

1. Fish fillet ( tilapia , catfish , sole ) - 2 lbs 
2. Onions - 1 large 
3. Tomato - 2 medium 
4. Garlic - 5-6 cloves 
5. Ginger - 1” pc 
6. Whole dried red chilies deseeded - 6
7. Grated coconut - 1/2 cup
8. Kokum- 4 
9. Coriander seeds - 2 tbs
10. Methi seeds - 1 tbsp
11. Cumin seeds - 2 tbsp
12. Mustard seeds - 1 tbsp
13. Curry leaves - few 
14. Oil - 4 tbsp 
15. Salt to taste 
16. Turmeric - 1/2 tbsp
17. Coconut milk - 150 ml 
18. Water - 1 cup 

Method - 

1. Wash the fish and marinate with some tumeric and salt and keep it aside . 
2. In a wok or pan heat some 2 tbsp of oil and add 1 tbsp of cumin , methi seeds ,coriander seeds and sauté it for 20 sec then add roughly chopped onions sauté till it begins to change color then add roughly chopped ginger and garlic sauté for a minute then add tomatoes .
3. Soak the red chilies in hot water for 10 mins. 
4. Cooked it till it begins to leave a little oil and everything is cooked then add grated coconut and whole red chilies and sauté . 
5. Let this mixture cool a bit and grind it using some water into a nice paste . 
6. Heat the remaining oil abt 2 tbsp in a pan and add cumin seed 1 tbsp , mustard seeds 1 tbsp , curry leaves and the paste . Sauté it for 2 mins then add coconut milk and kokum and let it come to a boil . Then gently add the fish pieces . 
7. Cover the pan and let it cook for 5-7 mints and stir it very delicately as you don’t want the fish pieces to break . Cook for another 3-4 mins till the fish is cooked . 
8. Serve it with steam rice or Kerala paratha .

Note - if u don’t have kokum you can use tamarind abt 1” pc soaked in warm water and add to the curry . You can also fry the fish a little and add if ur scared of the fish breaking . 

Keema Karela

Keema Karela

Ingredients-
1. Keema - 1 pound ( chicken / mutton )
2. Karela -5- 6 medium
3. Garlic paste - 1.5 tbs
4. Tomatoes - 3 medium
5. Masala vadi - 1.5 inch pc
6. Red chili pwd - to taste
7. Salt to taste
8. Sauf pwd - 1 tbs
9. Black cardamom - 4
10. Cinnamon - 1 stick
11. Cloves - 4
12. Mustard oil - 4 tbsp
13. Oil for shallow frying stuffed Karela any
14. Cilantro chopped - 1 tbs
15. Onion finely chopped -  1
16. Garam masala a pinch

Method
1. Take a bowl and add keema of ur choice along with half 1 tbs fined chopped onion , garlic paste 1/2 tbs ,cilantro , green chili (option) , red chili pwd , a big pinch of sauf pwd , black cardamom pwd of 2 , salt and pepper . Mix them well and keep it to rest for a while
2. Take Karela wash and scrape the outer skin (that is the most bitter part ) . Rub the  outside of Karela with salt and atta and keep them for 30 mins.
3. After 30 mins of resting Karela wash them with water and dry them with paper towel .
4. Slit the Karela and stuffed then with ground minced meat stuffing in the shape of Karela . And tie each Karela with a thread this won’t let the stuffing come out .
5. Take a non stick pan and shallow fry the Karela till it slightly gets the color the meat might not be completely cooked by this time but don’t worry we will boil them in gravy and it will cooked completely.
6. Make gray by heating oil , add finely chopped onions or crushed onions to get a smooth gravy ,cinnamon , cloves, 1 tbs garlic , masala vadi , sauf pwd, salt , turmeric , red chili pwd according to taste , add crushed tomorrow and cook till the oil seperate .
7. Once cooked add the water and let it boil and then gently dropped the Karela remove the thread . And I pressure cooked for 3-4 mins only just till everything mix . Don’t over cook it .
8. Garnish with cilantro if u wish and garam masala
9. You can make any gravy of ur choice and just dropped these stuffed Karela’s

Tomatoe chutney for tomato rice

Tomato chutney 

Ingredients- 

1. Tomato - 3 lbs 
2. Fenugreek seeds - 1 1/2tbs
3. Mustard seeds -2 tbs
4. Hing to pinch /Asafoetida
5. Chilli pwd - 2-3 tbs 
6. Turmeric - 1/2 tbs
7. Tamarind purée - small lime size 
8. Salt to taste
9. Oil 1/2 cup 
10. Curry leaves - 2 springs 

Method 

1) Crush the tomatoes and put it in high flame till it reduces .It generally takes an 30 -45 mins almost

2) Add turmeric, chilli pwd , salt , tamarind purée and reduced it till it becomes very thick .

3) Dry roast mustard seeds and fenugreek seed and make it a pwd .

4) Heat oil in a pan add curry leaves , mustard seeds, hing for a minute and add the tomato paste along with dry pwd mix . 

5) Check for seasonings .

Thai Basil Fried Rice

Spicy Thai Fried Rice

Ingredients :-

1) Garlic - 7-8 cloves chopped 

2) Thai chilli - 5-6 chopped 

3) Oil - 4 tbsp 

4) Brown onion - 1/2 sliced medium 

5) Red bell pepper -1 sliced medium 

6) Oyster sauce - 3 tbsp

7) Fish sauce - 2 tbsp

8) Dark soy sauce - 1 tbsp

9) Light soy sauce - 1 tbsp

10) Sugar - 1 tbsp 

11) Thai basil - 1 cup 

12) Cooked rice - 4 cups 

13) Boneless chicken - 1 cup slices or cut into less than 1" pieces

14) Salt to taste . 

Method :-

1) Heat oil in a wok on medium high heat and add garlic n chili and sauté for a minute . Add chicken and sauté it till it is almost done .Add onions n peppers . 

2) Take a small bowl and mix all the sauces along with sugar . Add it to the above chicken mixture and stir it for a minute or 2 till peppers are almost cooked . 

3) Add the boiled rice and mix it well.  Check for salt at this time . Turn off the gas and add basil and mix it well.

Chicken Pickle

Chicken pickle recipe 

Ingredients

1) chicken boneless - 1 lb ( cut in 1")

2) mustard oil - 1 cup 

3) ginger - 2" pc finely chopped

4) garlic - 3/4 cup finely chopped 

5) jalapeño - 5-7 (1" roundals)

6) curry leafs - 10-12

7) vinegar - 2tbsp

8) lemon juice - 2 tbsp

9) mustard seeds - 1 tsp

10) red chilli pwd - 1tsp

11) turmeric - 1/2 tsp

12) salt to taste

13) garam masala -1/2 tsp

Method :-

1) heat mustard oil till smoke comes out and turn off the gas Let it cool for 5 min then fry your chicken cubes till cooked . In the same oil fry jalapeño till they become soft and take then out.

2) If u think oil is too much take out half oil out and in renaming oil add curry leafs n mustard seeds , then add ginger n garlic and dry spices . Sauté it till its cooked for app 3-4 min .

3) Add chicken n jalapeño , vinegar n lemon juice . Check seasonings and turn off the gas .

4) store in glass container and refrigerate it . 

Peanut Methi

Peanut Methi

Ingredients-

1) methi - 3 bunch

2) garlic - 4/5cloves big

3) roasted peanuts - 1/2 cup

4) green chillis - 7/8

5) salt to taste

6) oil - 2 tbs

7) water - 1 cup 

8) onion -1 chopped 

9) cumin - 1 tbs 

Method 

1) heat oil in cooker then add cumin and onions . Cook till onion becomes transplant . Add the chopped methi and little salt let it sweat till the methi reduces . Then add 1 cup of water and close the lid and let it cook for 5-7 minutes .

2) make a paste of peanut , garlic and green chilli with water 

3) add it to the methi mixture and let it cook till it becomes thick 

Creme brûlée’s

Creme Brûlée

Ingredients :-

1) heavy cream - 1 qt

2) egg yolks - 7

3) sugar - 3/4 cup or to taste

4) vanilla bean - 1 

5) vanilla extract - 1 teaspoon

6) brown sugar to dust on top 

7) water for water bath 

Method :-

1) preheat the oven to 320. Warm the cream and add vanilla bean n extract and let it just boil for 1-2 mins .

2) In a bowl whisk the egg yolks n sugar till it changes the color. 

3) allow the cream to cool down a little and add the egg mixture to the cream . 

4) divide it in ramekins and give water bath n place the tray in the over till it sets . Abt 25-30 min . Take it out and put in the fridge to chill . Top it up with brown sugar n caramelized it with blow torch .

Black pepper chicken

Black pepper chicken

Ingredients- 
1) chicken dark meat -1 lb cut 1"pieces
2) celery -5sticks peeled n cut
3) carrots -2 sliced
4) white onion - 1/2 cut in cubes
5) ginger garlic chopped -1 tbs
6) cornflour -2 tbs
7) oyster sauce - 3 tbs
8) soy sauce - 2 tbs
9) vinegar -1 tbs
10) pepper crushed -20
11) oil - for frying chicken
12) water to make paste to coats chicken

Method -
1) Take cut chicken add cornflour and salt , water and coat it . Fry it in oil till is cooked
2) heat wok add chopped ginger and garlic sauté it for a minute then add cooked chicken , add the sauces and then add carrots cook for another 2 mins , add onions and cook for a min .
3) In the end add celery and crushed black pepper .

Phirni

Phirni recipe 

Ingredients- 

1. rice -1/2 cup 
2. Milk - 5 cups 
3. Sugar - 4-5 tbs 
4. Elachi -4
5. Saffron - 1 big pinch 
6. Rose water 1 tbs optional 
7. Nuts for garnish

Method 

1. Soak rice in water for atleast 30 mins drain the water and grind it in grinder till it's like the looks like suji . U can add a little water to make a paste 
2. Heat milk add elachi and saffron then add the rice paste and stir it constantly till it becomes thick and rice is cooked . If u feel the rice is a bit grainy then add little milk and reduce the flame and let it cook .
3. Before turning off the flame add sugar and cook for another 2-3 mins and add rose water if u want . 
4. Served chilled with nuts if u like 

Mutton yakhni

Yakhni Mutton 

Approx - 6people

Ingredients 

1. 2 lbs lamb (medium size pieces)add few ribs pc 
2. 2 cups yogurt
3. 1/2 tbs dried ginger powder
4. 1 tbs fennel powder
5. 4 whole cloves
6. 1 large cinnamon stick 
7. 2-3 garlic cloves 
8. 4 small or 2 large bay leaves
9. 4 pods coarsely grounded black cardamoms
10. 6 pods coarsely grounded green cardamoms
11. 1 1/2 tsp salt
12. 1/4 tsp garam masala
13. 1 tsp oil or clarified butter (ghee)
14. 2tbs fresh mint chopped 
15. 1/2 tbs mint pwd 
16. 1/2 bunch mint finely chopped
17. 1/2 yellow onion finely chopped 
18. 1/2 black cumin 
19. 4 green chilies 
20. Turmeric a pinch 
21. Egg - 1 

Method - 

1. Boil half a liter of water in a thick bottomed cooking vessel.
2. Add the mutton, cloves, salt, bay leaves, black and green cardamoms, cinnamon , garlic, ginger and fennel powder.
3. Cover and cook till the mutton is tender or pressure cook it 
4. Whisk the yogurt well.While whisking, you could also add a little curry from the mutton to make it warm and keep aside 
5. When meat is cooked heat a pan with little ghee and add black cumin,finely chopped onion, green chilies & fresh mint chopped.Let it cook till it starts to brown add the mutton pieces and let them get a bit brown then add yoghurt mix with egg and keep stiring till u feel it mixed well n yoghurt . 
6. Let it simmer for 15 to 20 minutes till the curry turns out to a smooth custard like consistency.I usually use the Greek yogurt or homemade yoghurt as it turns out to be pretty well. Add half a spoon of mint pwd.
7. If the curry appears to be too thin after simmering for 15 to 20 minutes add a bit of yoghurt 

Tip: let the yoghurt be room temperature , then add one egg and add little mutton gravy to it and then add the rest to the remaining mutton . This will help the yoghurt not to curdle . 

Heat oil or clarified butter and pour sizzling hot on the mutton .

Chicken 65

Chicken 65 Recipe 

Ingredients :-

1) Chicken boneless – 250 gms ( cut in 1-2" pieces)

2) Turmeric pd – pinch

3)Garam masala pd – ¼ tsp

4)Pepper pd – ½ tsp

5)Coriander pd – ½ tsp

6)Kashmiri chilli pd – 1 tsp ( use red chili paste instead if possible remove the seeds . Soak the chillies in warm water over night or for few hr and then grind it )

7)Vinegar – 1 tbsp

8)Salt – to taste

9)Ginger – 1” piece

10)Garlic – 5 -6 cloves

11)Egg white – 1 tsp/ 1/2 of egg

12)Rice flour – 1 tsp

13)All-purpose flour / Maida - 1 tsp

14)Cornstarch - 1 tsp 

15)Oil – 2 tsp

16)Curry leaves –2-3 sprigs

17)Green chillies, Slit - 3-4 no

Method :-

1) In a bowl add in the chicken pieces. Add turmeric pd, garam masala pd, pepper pd, coriander pd, Kashmiri chilli pd/ chili paste ,vinegar and mix all the spices well to coat the chicken pieces. Add little salt and mix well.

2) Take ginger & garlic paste fresh . Add this to the chicken pieces and mix well. Take in 1 tsp of egg white or half egg white and mix well. Add 1 tsp of rice flour, 1 tsp of all purpose flour , cornstarch and mix well. Add 2 tsp of oil and mix again. Mix and coat the chicken pieces evenly with the spices and rest for about 4-5 hrs.

3) Preheat the air fryer at 180 degree C for 5 minutes. Drop all the chicken pieces into the air fryer basket and fry for another 6-8 minutes. After 4 minutes, remove the basket toss the pieces and fry again for about 3 minutes. Pull the basket out and add in some slit green chillies and curry leaves and fry for about 2-3 minutes.

4) Remove and transfer the chicken pieces into a serving plate and serve hot with your favorite sauce .

5) You can substitute Par Boiled gobi instead of chicken for this recipe for vegetarians and avoid egg white instead use water . 

Chicken Tikka

  

  Chicken Marinated for tikka or tandoori chicken

Ingredients-
1. Hung curd - 1 cup
2. Kasoori methi - 1 tbsp ( heat it for 30 sec in micro and crush it when it cools with ur hand )
3. Tandoori masala -2.5 tbsp ( mdh or anyone u like )
4. Coriander pwd - 1/2 tbsp
5. Mustard oil - 2 tbsp
6. Ginger garlic paste - 1 tbsp
7. Pepper - 1/2 tbsp
8. Kashmiri red chili pwd - 1 tbsp ( optional if you like spicy )
9. Lemon juice - 1tbsp
10. Red color - optional a pinch add to 1 tbs of  water
11. Chicken thighs/ dark meat - 500 gm

Tips :-
1. If possible soak the chicken in buttermilk before or add salt & sugar in water and brine it . Atleast for 3-4 hrs with this the chicken becomes nice n tender . Take it out and then put it in the marinade
2. Left the chicken in the marinade over night if possible the longer it stays in the marinade the better spices with infused in the chicken . I even leaves it for 24-48 hrs before cooking .
3. If cooking in an oven cook it on high temp
4. As soon as it comes out rub some butter to the juices remain intact n moisten the chicken n some lemon juice and chat masala if you like .
5. Serve with green chutney

Kashmiri Fish

    Servings:   2-4
   Prep time:   10 mins
   Cook time:   30 mins
  Total time:   40 mins
   Meal type:   Main Dish
Allergy list:   N.a
        Misc:   Serve Fresh
      Region:   Kashmir, India

Ingredients

• Fried Fish - 1 kg
• Saag haak - depends how much u want 300-400 gm
• Round mooli - 2 no
• Kolarabi - 1 big ( moodi )
• Nadru/ lotus stem - 2 sticks
• Sliced onions - 4medium
• Garlic - 8-10 cloves
• Tomatoes - 3medium
• Turmeric - 1 tbs
• Red chili pwd - 2 tbs
• Sauf pwd - 1 tbs
• Mustard oil - 100 ml ( depends on u )
• Black cardamom - 2
• Cinnamon stick - 1 pc
• Salt to taste

Directions

1. Fry the fish I generally put a little salt and turmeric while frying my fish .
2. Heat oil and fry mooli , nadru , kolarabi in roundals half done .
3. Again heat oil and add sliced onions , sautés it till it turn to golden brown add crushed garlic and sauté for a minute add tomato and sauté again .
4. Add masala vadi , salt , turmeric , sauf pwd , black Cardamom, cinnamon, chili pwd . Keep it cooking till it leaves oil and then add some water abt a cup and a half and turn off the gas .
5. Time to layer up ur fish . Take a big vessel with an air tight lid cos u need to give dum to the fish in the same vessel
6. Put haak at the bottom and then fish , on top mooli , nadru , kolarabi ,haak again and then the masala we made a little bit of that keep doing the process atleast make 2 layers and put the remaining masala for the top and then close the vessel and put it on medium heat for 10 mins and then reduce the flame to slow and cook for another 20-25 mins .
7. Open the lid to check if everything is cooked. It won’t take too long as the veggies were already half cooked and fish was also cooked just need to absorb the flavors .
8. I personally feel the fish taste much better the next day as all the flavors are infused .