NON – VEGETARIAN | Saute Fry N Bake

Prawn pie

Preparation Time : 20 minutes

Cooking Time : 12 to15 minutes to bake + 10 minutes for the prawn filling .

Serving : 8to 10 members

Description

Prawn Pie. this was one among the dishes i prepared for the cooking competition. This prawn pie is stupendofentabulous tasting pie. I have to confess about the recipe i took note of from a blog called mallu kitchen.Awesome blog with simple recipes and remedies about cooking and baking. My main inspiration to start my blog was mallu kitchen and admin of mallu kitchen Reshma Nooh. It was this blog and her who opened my vision that you could entertain and share your passion of cooking to all.Even for my cooking classes i do get tips from her . Did let her know that her prawn pie was one among the winning dishes. She messaged back saying its her co-sister lailas recipe and will let her know about the winning dish. Just can’t wait to meet my inspiration and role model who has motivated me to follow my passion of cooking. Her humbleness in Sharing her recipes did ring a bell in me also to do the same.

Ingredients

Ingredients	Quantity
Butter	50 grams
Flour ( maida )	1 tablespoon
Green chillies	2 chopped
Tomato	1 chopped
Milk	1 cup
Dried oregano	1 /4 teaspoon
Mushrooms	1 packet sliced ( optional , tastes good with and without the mushrooms . )
Prawns	1/2 kg cleaned
Onion	1 big chopped
Garlic	1 teaspoon chopped
Crushed pepper	1 teaspoon
Cheese slice	4
Crushed chilli flakes	to taste
Salt	to taste
Eggs	3
Mozzereella cheese	to garnish

Method

Cook cleaned prawns with salt and pepper to taste . ( I pressure cook it for one whistle with very little water ) .
Heat butter , saute onions to brown . Add the sliced mushrooms ,green chillies , garlic and tomato .
Top with cooked prawns ( if any water is there in the cooked prawns pour it along ) , chilli flakes and toss well .
Add flour and cook till raw smell goes for a few minutes . Add milk , keep stirring to get a saucy consistency .
Add cheese slices and oregano . Remove from heat . Cool down to room temperature . Preheat oven to 180 degree celsius .
Beat eggs with salt and pepper to taste . Add the beaten eggs to the prawn cheese mixture and mix well .
Pour this mixture into a greased baking dish and bake for 12 to 15 minutes or until cooked through .
Spread grated mozzerella cheese all over and bake again till cheese melts . Serve hot with garlic bread .

Murg malai kebab

Preparation Time : 20 minutes + over night marination

Cooking Time : 14 to 15 minutes

Serving : 4 members

Description

Murg Malai Kebab.My kids love this kebab .It was my favourite to as a kid.I remember every vacation we (my brother and myself)were taken to Bangalore for a holiday.Well it was a holiday for us but it was always a business trip were my parents used to combine both together to keep us entertained enough. The entire day they will be out busy with work and every night it was our choice to select a restaurant for dinner. There was a small take away restaurant near woodlands hotel in Bangalore which served all types of Tandoori items. I used to love the murg malai kebabs there.It used to just melt away in our mouths. I didn’t know the name of the kebab then but i used to call it Vella (white)kebab.My kids also till date call this as Vella Kebab.Funny isn’t it.

Ingredients

Chicken boneless cubes – 1/4 kg

First Marinate

Ingredients	Quantity
Ginger paste	1 tablespoon
Vinegar	1 teaspoon
Garlic paste	1 tablespoon ,

Marinate for 1/2 an hour .

Second Marinate

Ingredients	Quantity
Hung curd	1 cup
Coriander powder	1/2 teaspoon
Fennel powder	1/2 teaspoon
Cinnamon powder	a pinch
Nutmeg powder	a pinch
Cheese spread	60 grams
Kashmiri chilli powder	1/2 teaspoon
Cardamom powder	a pinch
Mace powder	a pinch
Coriander leaves	1 tablespoons chopped
Cream	1/4 cup
Mayonnaise	1/4 cup
Onion	1 sliced , boiled and ground to a paste
Butter	to taste

Method

Marinate for 8 hours or over night in refrigerator . ( over night marination helps the kabab to melt away )
Preheat oven to 350 degree Celsius . Grill the marinated chicken pieces for 14 to 15 minutes basting with butter at regular intervals .
Serve hot with tandoori chutney, salad and lime wedges .

Grilled mutton ribs

Preparation Time : Marination over night or 8 hours + 15 minutes

Cooking Time : 45 minutes

Serving : 4 members

Description

Grilled Mutton Chops. A First try dish which turned out really well.My hubby didn’t like it though as he want’s his meat always really soft and to melt in the mouth. The chops as is grilled is cooked well but can be had only with a bite and a bit of chewing . I made this with mutton chops pieces but the neck portion and the ribs are equally good for this dish.Make sure the meat has a lot of fat in it so that the meat stays juicy even after its cooked. The carmelised bits of fat on the meat pieces helps to add a lot of flavour and moister to the dish. My hubby’s cousin brother Yousuf is a great foodie and a good cook like me. Both of us keep trying new dishes and sent it over to each of our homes waiting for the verdict. He introduced me to mac and cheese which was nigella lawsons recipe and mutton ribs which he made by himself for a feast when my daughter was newly married. I do miss his dishes a lot now a days as he has shifted to chennai recently.

Ingredients

Ingredients	Quantity
Mutton chops	1/2 kg , ( can use mutton ribs or neck portion )
Onions	2 sliced
Tomato	1 big chopped
Ginger garlic paste	1/2 teaspoon each
Salt	to taste
Chilli powder	1 teaspoon heaped
Pepper powder	1/4 teaspoon
Garam masala powder	1/4 teaspoon
Vinegar	1/2 teaspoon
Lime juice	1 teaspoon
Oil	to taste

Method

Grind all the ingredients together except for mutton chops and oil to a smooth paste .
Marinate mutton chops in the ground paste for 8 hours or more ( over night in the refrigerator is ideal ) . Pre heat an oven to 200 degree Celsius .
Make sure the mutton pieces are in room temperature before you place them in the oven .
Line a baking tray with foil paper and place the mutton chop pieces equally apart from each other and bake bake for 40 to 45 minutes until cooked through .
Turn over the mutton chops once after 20 minutes . finally baste the mutton chops with oil and grill them for 3 to 5 minutes until it starts getting crisp edges and a burnt flavour .
Remove and serve hot with onion sliced , lemon wedges and tandoori mint chutney.

Ingredients for Tandoori mint chutney

Ingredients	Quantity
Coriander leaves	1 bunch with stem chopped finely
Mint leaves	1/4 bunch leaves alone
Green chillies	to taste
Garlic	1 flake
Coconut	2 tablespoons
Black salt	a pinch
Chat powder	a pinch
Salt	to taste
Thick curd	1/2 cup

Method

Grind all ingredients together to a smooth thick running consistency paste . Taste and adjust .
Serve as it is as a dip with any tandoori items .

Chicken tomato gravy

Preparation Time : 15 minutes

Cooking Time : Half an hour

Serving : 5 members

Description

Chicken tomato gravy . This is my mother -in – laws recipe. All gravies done by my mother – in – law are based on this style of gravy . My daughter ANISHA loves this gravy (only gravy , remember the vegetarian in her)any time you ask her what she wants the first thing will be chicken tomato gravy. During fasting (nonbhu , rosa) this dish is such a miracle that every alternative day i end up making this dish for our early morning eating.This dish is apt for any family style feast. Mainly a good side dish with ghee rice or boiled plain rice.Can be served with chapathis also to cretae perfection.Quite a hot dish, you sure will feel the slow burn singing the sides of your tongue.This dish brings me memories of my living in a joint family for 18 years of my married life. We were 11 family members with 7 servants along in one house. Food was always served in a way that celebrated the gathering of our entire family. The kitchen was on alert 24 hours a day because of the different age groups that demanded so.

Ingredients

Ingredients	Quantity
chicken	1/2 kg
onions	3 big sliced
tomato	2 big chopped
ginger garlic paste	1 tsp each
coconut oil	5 tablespoons
cinnamon	1
cloves	2
cardamom	2
cumin powder	1 teaspoon
pepper powder	1 teaspoon
chilli powder	2 teaspoons
salt	to taste
curry leaves	few
coriander leaves	1 tablespoon chopped to garnish

Method

Heat coconut oil in a pressure cooker . Add cinnamon , cloves and cardamom .
Once they crackle add curry leaves and sliced onions and sauté to brown in colour .
Add ginger garlic paste and fry to crisp . Top with chopped tomatoes and sauté till the tomatoes are cooked and oil floats on top .
Add chilli powder , chicken and salt . Mix well and sauté till the colour of the chicken changes and lets out some juices .add 1 cup of water , mix well and pressure cook for 1 whistle .
Top with cumin powder and pepper powder . Mix well and reduce the gravy if too watery to a thick flowing consistency gravy .taste and adjust .
Simmer for 5 minutes till oil floats on top . Garnish with chopped coriander leaves . Serve hot .

Baked peanut butter chicken strips

Preparation Time : 10 minutes + 5 hours for marination

Cooking Time : 30 minutes

Serving : 4 members

Description

I go head over heels about peanuts . No matter what form it is served in and peanut butter is my favourite . ( yea .. Anything fattening and high in calorie is liked by my taste buds which is desperate to kill me soon ) the first time i got to know about peanut butter was at the dinning table of my boarding school where my seniors would pass their bottle of peanut butter around to share with every one for our breakfast bread . I still remember, A chunk full of peanut butter fell down on to my bread and me not knowing what it was but could not show it out as well as all around were my seniors and above that what a shame it would be to admit to the fact with an elite English speaking crowd . I did spread the peanut butter with the help of my spoon all around my slice of bread seeing other do the same next to me . With out any one taking note of me , I immediately placed the spoon with little peanut butter sticking onto the spoon here and there in bits and tasted it . The moment my tongue felt the taste of the fatty culprit , I surrendered myself to the peanut butter and from then till date have not been able to get relived from it . I can easily pair peanut butter with any thing and every thing be it sweet or savoury . Then why leave the mighty chicken alone , so paired it up and gave a try to get this spot on dish . I omitted using oil as there is more than enough of peanut butter used to compensate . When served at home I ended up getting just a single piece and the left over crumbs .

Ingredients

Ingredients	Quantity
Bone less Chicken	1/2 kg , cut into 1/2 inch thick strips
Garlic paste	1/4 teaspoon
Lemon zest	1/2 a lemon
Light Soya sauce	4 tablespoons
Chilli powder	to taste
Pepper powder	to taste
Sugar	1 / 2 teaspoon
Peanut butter	8 tablespoons
Lime juice	1/2 a lime
Water	1/4 cup
Salt	to taste

Method

Mix garlic paste , soya sauce , lime juice , lemon zest , sugar , chilli powder , pepper , 4 tablespoons of peanut butter and salt together . Taste and adjust .
Marinate chicken strips in the above sauce for 5 hours or over night in the refrigerator . Preheat oven to 180 degree Celsius .
Place the marinated chicken strips 1/4 centimetre away from one another over foil paper in a baking tray and bake for 30 minutes .
Mix the remaining peanut butter with the remaining marinate sauce and water .
While baking the chicken strips keep brushing the sauce over the chicken strips in an interval of every 5 minutes once and turn over and bake after 15 minutes .
Serve warm as it is .

Batter fried prawns

Preparation Time : 20 minutes + 2 hours marination time

Cooking Time : 6 to 8 minutes for each batch of prawns deep fried .

Serving :2 members

Description

Batter fried prawns. Every one at home loves this dish. (except my vegetarian gal of course) I usually serve this as a starter with soup. My son-in-law Riyaz goes head over heels when ever i make this for him. Last night , had my husband’s neice and her family here for dinner at my daughter’s place. It was a grand feast. This batter fried prawns also was made then well my gal and myself divided the menu into 2 portions and prepared the dishes. Mine was fish , prawn and crab and hers was chinese .Her aunt and her kids went bonkers over the chinese food served .In fact they did compliment her saying that she has cooked even better than me . Both of us were so happy about it. Mohammed , my hubby’s neices son was like fried rice and noodles is supppppeeeerrrrrr. My daughter now has an added qualification as a good cook.

Ingredients

Ingredients	Quantity
prawns cleaned with the tail	1/4 kg
salt	to taste
white pepper	to taste
ajinomoto	a pinch ( optional )
flour	one hand
cornflour	one hand
egg whites	2
oil	to deep fry

Method

Marinate cleaned prawns with salt , white pepper to taste and ajinomoto for 2 hours .
Mix flour , corn flour , salt to taste , 2 egg whites and little water to get a loose semi thick batter .
Heat oil in a wok . Dip the marinated prawns in the batter by holding the tail and drop into hot oil , 6 to 7 prawns in one batch .
Lower the flame to medium and fry to a light golden colour and crisp . ( be care full about the colour ) drain and serve hot with sweet chilli sauce .

Chicken cheese savory

Preparation Time : 45 minutes + 2 hours to be kept in the refrigerator .
Cooking Time : 10 minutes for each batch of cheese savoury chicken
Serving : 4 to 5 members

Ingredients for step 1

Ingredients	Quantity
Chicken breast	2
red chilli powder	2 teaspoons
garam masala powder	1/4 teaspoon
pepper powder	1/4 teaspoon
ginger garlic paste	1 tablespoon
fenugreek powder	a pinch
salt	to taste
vinegar	1 teaspoon
oil	2 teaspoons

Method for Step 1

Mix all the above ingredients together with oil to get a smooth paste , except for chicken breasts .
Slit the chicken breasts from the sides , open out and flatten with a steak hammer without rupturing the flesh .
Marinate the chicken breasts in the paste evenly for two hours or more .

Ingredients for step 2

Ingredients for Filling	Quantity
cheese	3 cups grated
raisins	3 1/2 tablespoons
cashewnuts	3 1/2 table spoons chopped
green chillies	2 tablespoons chopped
chicken tikkas	1 cup chopped ( I didn't use them )
corriander leaves	2 teaspoons chopped

Method for step 2

Mix all the above ingredients together . Divide into 2 equal portions .
Place in the Center of each chicken breast piece . Roll the breasts firmly over the filling .
Secure the filling by useing tooth picks . Refrigerate for two hours or more . I left it over night .

Ingredients for Batter

Ingredients for Batter	Quantity
cornflour	1 cup
maida	1 cup
vinegar	1 teaspoon
egg whites	2
white pepper	to taste
salt	to taste
ginger garlic	v
oil	to deep fry

Method for Batter

Mix all the above ingredients together to form a smooth batter , except for oil to deep fry .
Heat oil to deep fry . Remove the tooth picks from the chicken breast rolls .
Pour the batter over the chicken breast rolls and turn them around making sure the batter has coated the chicken breast roll all around and sides .
Drop it into the hot oil and fry in medium heat for 10 minutes to a golden brown colour .
Make sure it’s cooked through . ( my first one was raw , had to fry it again ) . Drain . Cut into one inch thick pieces and serve hot .

Masala Fish fry

Preparation Time : 15 minutes + marination time

Cooking Time : 8 minutes

Serving : 4 members

Description

This masala is what my mother uses to fry fish . Really tasty . Back home in Coimbatore it’s really difficult to get fresh fish so my liking towards fish was less but once I got married to Tirunelveli the quest for fresh fish was over . any guests from Coimbatore when ever fish is served they go head over heels about the fresh fish . happy fishy Sunday .

Ingredients

Ingredients	Quantity
Fish	1/4 kg
green chillies	4
chilli powder	1 teaspoon
turmeric powder	1/4 teaspoon
cumin powder	1/4 teaspoon
pepper powder	1/4 teaspoon
salt	to taste
small onion	3
juice of lime	1/2
curry leaves	few
ginger garlic paste	1/2 tea spoon each
egg	1 beaten ( use 1/2 of the beaten egg )
coconut oil	1 tablespoon to shallow fry each piece of fish

Method

Grind all the ingredients together except for fish and coconut oil to shallow fry to a nice smooth paste . Taste and adjust .
Marinate fish in this masala and top with few whole curry leaves for 2 hours or more . ( My mom keeps it closed with a mesh lid under the sun till it has to be fried ) heat coconut oil to shallow fry .
Shallow fry the fish to get a crisp crust on top and a soft inside on both sides . Serve hot .

Konkani style prawn fry

Preparation Time : 35 minutes + 1 hour for Marination

Cooking Time :6 to 8 minutes for each batch of prawns fried

Serving : 8 members

Description

Any thing prepared at home in prawns is a favourite to all except for my daughter ANISHA . ( as mentioned before a pure Vegetarian in a Muslim household ????? ) I remember the small prawns that my grand ma ( moms mom Sabiya perima , Payya as we address her now ) used to make fried in coconut oil during my holidays in Palghat . I miss every bit of those holidays and my grand father . ( he is no more , the best grand father anyone would dream to have , miss you periyatha ) he used to wake up all cousins early in the morning , dump us in his ambassador Car (would stop in between and we cousins had to push the car from behind ) and go to the market . What ever we wanted was bought and prepared on that day itself from chicken , mutton , fish , prawn the list would go on and on . Wonder how my grand mom cooked and catered to all our needs , we were a huge gang of people in all age groups .

Ingredients

Ingredients	Quantity
cleaned prawns with tail	1 kg
turmeric powder	1/4 teaspoon
chilli powder	1 1/2 tablespoon
coriander powder	1 tablespoon
salt	to taste
ginger garlic paste	1 teaspoon each
coconut oil	2 tablespoons
water	enough to bind the masala .

Method

Grind the above together except for cleaned prawns and marinate the cleaned prawns for one hour.

Batter ingredients

Ingredients	Quantity
Egg	1
rice flour	3 tablespoons
salt	to taste

Method

Make a smooth paste mixing all the ingredients together . Bajji batter consistency and set aside .

Coating Ingredients

Ingredients	Quantity
Sooji ( rawa)	1/2 cup
bread crumbs	1/2 cup
chilli flakes	to taste
salt	to taste

Method

Mix all the ingredients together and set aside take the marinated prawns and dip into the egg , rice flour batter .
Then coat the dipped prawns in rawa , bread crumbs mixture .
Coat well on all sides leaving the tail . Do the same with the remaining prawns . Refrigerate for 10 minutes .
Deep fry in hot oil over medium heat till crisp and golden brown in colour . Drain . Serve hot .
Can give a garnish with crisp fried green chillies and chopped coriander leaves along with lime wedges . It tastes yum as it is .

Diet tuna Fish cutlet

Preparation Time : 25 minutes

Cooking Time : 8 to 10 minutes

Serving : 6 members

Description

2 weeks back got a message in sauté, fry n bake from grace Joseph of taxsas asking me for a healthy recipe for tuna fish cutlet Without useing potatoes and shallow frying instead baking . Broke my head over this message . Squeezed out my brains to come up with a healthy recipe . The word healthy to me relates to fruits and veggies . The next thing is wheat so instead of potato I substituted wheat bread , but has to be tasty also and the consistency should resemble potato . Soak the bread in water and squeeze out but taste again will be missing . Then I substituted water with salted butter milk . Followed the recipe as I do for normal fish cutlets but used egg whites instead of whole egg to dip the cutlets and rolled them in wheat bread crumbs seasoned with herbs , salt and pepper . Olive oil sprayed it and baked it . Worked wonders . Tasted so yum and was healthy too . Thanks grace Joseph to have asked me for a recipe as such . Other wise my brain is restricted towards diet recipes . (Not bad my brain is still alert and working a bit . )

Ingredients

Ingredients	Quantity
Fish	1/4 kg boneless skin removed
wheat bread slices	8
salted butter milk	2 1/2 cups
onion	1 big chopped
green chillies	1 chopped
coriander leaves	1 tablespoon chopped
salt and pepper	to taste
garam masala powder	1/4 teaspoon
olive oil	1 teaspoon
chilli powder	1/2 teaspoon
turmeric powder	1/4 teaspoon
ginger garlic paste	1/4 teaspoon each
wheat bread crumbs	2 cups
Chilli flakes	1 teaspoon
olive oil	spray
egg whites	2

Method

Cook fish with salt to taste , turmeric powder , ginger garlic paste and little water . Cook to dry and shread the fish , keep aside .
Soak the wheat bread slices in salted butter milk and squeeze out the liquid and keep aside .
Heat a non stick kadai with olive oil , fry the onion and green chillies to translucent . Top with fish , chilli powder , pepper powder and salt to taste , garam masala powder . Sauté for a minute .
Add a squeeze of lime And coriander leaves . Mix well . Add the squeezed wheat bread slices and mix well till all the flavours and ingredients combine together . Remove from heat and set aside .
Mix chopped coriander leaves , chilli flakes and salt to taste to the wheat bread crumbs . Mix well . Beat egg withes wig salt and pepper to taste .
Make lemon size balls out of the fish wheat bread mixture . Dip the ball into egg whites and roll in wheat bread crumbs mixture . Shape into circles or desired shapes .
Do the same with the remaining . Place a foil paper on a baking tray , place the cutlets . Oil spray on both sides of cutlets and bake for 2 minutes on each side till crisp crusts are formed .
Serve hot with tomato ketchup .