NON – VEGETARIAN | Saute Fry N Bake

Chicken Nuggets

Preparation time : 15 minutes + 1 hour marinating time
Cooking time : 20 minutes
Serves : 6 members

Description

Men and cooking in our family are far apart from one another. I have never ever seen a single male member in our family do any thing related to food but I was surprised to have a chicken nuggets made by hubby dears uncle ( his dad’s younger brother ) once. The chicken was moist and juicy with a crispy crust and seasoned perfectly well. I kept asking repeatedly more than thrice if this was made by his uncle for sure as it was top notch in all means. His uncle is no more but those chicken nuggets still keep popping up in my mind. In remembrance of him, I tried replicating the same but with a healthy twist of baking the chicken nuggets instead of deep frying them. I just went ahead with my gut instincts with the recipe. The results were awesome with being nearly close to what he made. I guess his pinch of love for food was missing through my hands. I am sure he must be quietly taking note of my experiment from above with pride and his signature naive smile. my crazy mind has to relate with any thing and every thing through food alone. Crazy breed me.

Ingredients

Ingredients	Quantity
Boneless chicken cubes	1/2 kg
Green chillies	6 crushed
Dried herbs basil + oregano	1/2 teaspoon each
Salt	to taste
Pepper powder	to taste
Garlic	1 flake crushed
Egg	1 beaten
Corn flakes	1 cup crushed
Oats	1 cup
Butter	to grease

Method

Marinated boneless chicken with green chillies, garlic, salt, pepper and dried herbs for one hour.
Preheat the oven at 180 degrees Celsius for ten minutes. Grease a baking tray with butter.
Beat egg with salt and pepper to taste. Mix cornflakes and oats together. Dip each marinated chicken piece into beaten eggs and then roll over cornflakes and oats mixture making sure the chicken is coated well all around. Do the same to all the chicken pieces.
Place the coated chicken pieces over the greased baking tray, bake in the middle rack for twenty minutes until cooked through and has a crispy golden crust. Serve hot with dips of your choice.

Chicken Farsha

Preparation time : 20 minutes + 8 hours for marination
Cooking time : 5 minutes for each batch deep fried
Serves : 8 members

Description

Chicken deep fried in any form is always a hit at home. Especially with my carnivores boy. For the sake of him, I make sure to find and try out more such recipes. This recipe is an authentic Parsi one that had a surprise element of dipping the marinated chicken into beaten egg and deep dried. The chicken was soft and moist inside with a crispy exterior of egg out side. This chicken farsha made every one go ooh and aah over it with age no bar. I have added it to my regulars at home. I am sure it will soon be a regular at your homes too.

Ingredients to Marinate the chicken

Ingredients	Quantity
Chicken	1 kg
Ginger and garlic paste	each 1 tablespoon
Red chilli powder	1/2 tablespoon
Garamond masala powder	1 teaspoon
Pepper powder	1/2 teaspoon
Lemon juice	of one lemon
salt	to taste

Other ingredients

Ingredients	Quantity
Bread crumbs	2 cups
Oil	to deep fry

Ingredients for the cover

Ingredients	Quantity
Eggs	2
Pepper powder	1/2 teaspoon
Red chilly powder	a pinch
Salt	to taste

Method

Marinate the chicken with all the ingredients mentioned under the Marinate column together for eight hours in the refrigerator.
coat the chicken over bread crumbs.
Mix the cover ingredients together. Heat oil to deep fry.
Dip each bread crumb coated chicken piece into the egg mix and drop into medium hot oil. Deep fry to golden brown colour.
Drain and serve hot with salad and sautéed vegetables.

Salli Boti

Preparation time : 20 minutes
Cooking time : 45 minutes
Serves : 6 members

Description

Getting to know the insights of a community, about their food and culture always excites me. I make sure to take note of any recipe that I feel can be tried at my home kitchen. Like wise this salli boti recipe of the Parsi community is one such that I took note of ages ago. Having my doubts about the salty and sweet combination in a dish as I am not a big fan of such a taste. But I loved the idea of adding crispy garnishing of deep fried potato sticks. Gosh, I have so much saliva in my mouth as I am typing this. I tried this recipe a few days back and as imagined it was way too good in taste that has converted me to my aversion of salt and sweet in one dish. The unique flavours of this dish did transport me to an era when food was not just a meal but recreating in exquisite detail. It’s not very often that I come across a dish that’s so superlative. This salli boti is the best dish to line the stomach’s of our loved ones which is an absolute winner.

Ingredients

Ingredients	Quantity
Mutton with bones	1 kg
Dry red chillies	4
Cinnamon	1/2 inch piece one
Cumin seeds	2 and 1/2 teaspoons
Cardamom	6
Cloves	8
Ginger	1 inch piece grated
Garlic	4 flakes crushed
Dried Apricot's	12 , seeds removed and chopped
Water	500 milli litters
Oil	5 tablespoons + to deep fry
Onion	1 chopped
Tomato	2 chopped
Vinegar	2 tablespoons
Sugar	25 grams
Potatoes	3 peeled and cut to thin strips like match sticks and kept under a bowl of water
Salt	to taste

Method

Grind cumin seeds, cardamom, cinnamon, cloves and dry red chillies together to a smooth paste adding very little water.
Marinate the mutton with the ground masala and half of the grated ginger and crushed garlic for one hour.
Boil 500 milli litters of water and soak the dried apricots for half an hour. Then remove the seeds and chop the flesh alone.
Heat oil in a pressure cooker. Add chopped onion and sauté to golden brown in colour. Add remaining ginger and garlic paste, sauté for two minutes until crisp.
Top with the marinated meat, chopped tomatoes, salt, vinegar, and apricots. Sauté for five minutes until the colour of the meat changes. Add very little water and pressure cook to done.
Add sugar and mix well. Taste and adjust seasoning. Remove from heat.
Heat oil to deep fry the potato sticks. Strain the potato sticks from water. Remove all the moisture by placing them over a clean towel.
Drop the potato sticks in batches and deep fry in medium heat until crisp and golden. Strain and sprinkle salt . Toss well . Do the same to the remaining potato sticks.
Before serving, sprinkle the crisp potato sticks over the salli boti and serve hot as a side dish with any thing and every thing.

Notes

The same recipe can be done with chicken too.

Crab casserole

Preparation time : 30 minutes
Cooking time : 40 minutes
Serves : 6 members

Description

I never knew what a casserole was until one day my best buddy sulu shared her chicken casserole recipe. From then, I have been trying out new casserole recipes frequently. This crab casserole recipe also was a try when I had to come up with ten innovative crab recipes for the tamil magazine aval kitchen to be published in their November -2016 issue. I wanted to bake crab meat with its shell as one innovative dish and came up with this crab casserole recipe. Had my doubts about the shell braking which baking. Touch wood, nothing of that sort happened. It turned out even better than I visualized it. When shared in my Facebook wall it was one among the most liked post too. Sharing recipes with you all is sure a gamble. As the most excited recipe I think would be welcomed by you all gets unnoticed and recipes that might be in my notes for years which I think will be of no use tingle the spark in you all. No matter what, I love this platform of sharing recipes with you all. To more recipe sharing, recipe trial and errors, more food related stories and more food images from me with love as always to my sauté, fry n bake family for ever and ever.

Ingredients

Ingredients	Quantity
Crab	1 kg
Onion	3 sliced
Green chillies	1 chopped
Ginger garlic paste	1/2 teaspoon
Tomato	2 blanched , skinned and chopped
Salt + pepper	to taste
Capsicum	1 chopped

Method

Clean the crab. Reserve the cover of the crab shells. Drop into boiling water. Drain and keep aside.
Boil cleaned crab pieces with salt and pepper to done. Separate the flesh from the bones. Reserve the left over crab cooked water / stock.
Boil onions, green chillies, ginger garlic paste, salt, pepper and capsicum with left over water from boiled crab.
Add crab flesh and tomatoes. Set aside to cool completely.

White sauce ingredients

Ingredients	Quantity
Butter	1 1/2 tablespoon
Maida	3 tablespoons
Milk	2 cups
Mustard paste	1/4 teaspoon
Salt + pepper	to taste

Method for white sauce

Melt butter in a wide sauce pan. In low flame, add the flour to the melted butter little by little stirring continuously through out making sure no lumps are formed or gets burnt.
Remove the pan from heat, add milk and mix well vigorously making sure no lumps are formed.
Once it’s mixed well, place over low heat and keep stirring to get a creamy, lump free white sauce.
Add mustard paste, salt and pepper to taste. Set aside and Cool completely.

How to proceed

Ingredients	Quantity
Butter	1/2 teaspoon to grease
Eggs	3
Salt + pepper powder	to taste
Cheese	1 cup or more grated
Red / yellow / green capsicum	1 cut into strips to decorate

Grease the inside of the crab shells with butter. Preheat oven to 180 degree Celsius.
Mix the cooled onion and crab, tomato mixture along with white sauce. Mix well .
Beat 3 eggs with salt + pepper to taste. Add to the crab white sauce mixture and pour into the greased crab shells.
Add grated cheese over the top. Decorate with capsicum strips.
Bake in the pre heated oven for 15 to 20 minutes or until the cheese on top melts to get a golden crust and starts bubbling from bottom to top.
Remove from oven cool a bit and serve warm or hot as it is.

Nandu rasam

Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 6 members

Description

Chettinad hotel was a must visit on our every visit to chennai as newly weds. I always used to order the non – vegetarian meals with some sides. On one such visit, their special of the day was nandu rasam. I immediately placed an order and it was spicy and flavoured with onion vadagam ( small onions mixed with urad dal and spices and sun-dried and then shallow fried ). From that first time I always wanted to give a try to the recipe. Back home no one eats crab other than my father – in – law and myself. So me wanting to try it out was being post ponded. Finally tried it out one day with my own recipe when my father – in – law was infected with a bad cold. The rasam helped my father – in – law feel really good and relived. It’s become a regular at home now to make this rasam during the cold months and when any one is suffering from a bad cold. Hoping this recipe does justice as it has in mine at all your home’s too.. Give a try, enjoy and benefit out of it as well.

Ingredients

Ingredients	Quantity
Crab	1/2 kg
Tomatoes	3 big
Salt	to taste
Black pepper	1 teaspoon
Cumin seeds	1 teaspoon
Garlic	3 cloves
Whole coriander seeds	1 tablespoon
Curry leaves	few
Turmeric powder	1/4 teaspoon
Coriander leaves	few chopped
Tamarind pulp	1/4 cup
Water	4 cups

Ingredients to temper

Ingredients	Quantity
Sesame seed oil	1 tablespoon
Mustard seeds	1/2 teaspoon
Urad dal	1/2 teaspoon
Curry leaves	few
Asafoetida	1/4 teaspoon
Vengaya vadagam	3 crushed

Method

Pressure cook cleaned crab with water, salt to taste and the turmeric powder for one whistle.
Crush whole pepper corns, cumin seeds, coriander seeds, curry leaves and garlic cloves together. Keep aside.
Squeeze the tomatoes or blitz it in a food processor just to break down.
Heat oil in a heavy bottomed vessel. Add mustard seeds, urad dal, vengaya vadagam and curry leaves.
Once they crackle, add asafoetida and sauté for 30 seconds. Top with crushed garlic pepper powder.
Sauté until a good aroma arises for another 30 seconds. Add the tomato purée. Mix well and sauté for 2 minutes.
Top with the tamarind pulp. Mix and Pour the cooked crab with the water.
Mix well. Taste and adjust seasoning. Top with coriander leaves.

Tapioca with Mutton Curry / Maravalli Kilazngu Thakkadi

Preparation time : 40 minutes
Cooking time : 40 minutes
Serves : 8 members

Description

Tapioca is always served at breakfast, just boiled with a typical South Indian tadka done to it. At mom’s place, the tempering is also not done, they just boil it with turmeric powder and serve as a snack. I came across a malabar recipe with tapioca that’s made with mutton curry. There was a tsunami happening in my mouth with just reading the recipe. As always stored it in my mind to the to be done lists. Once at my daughter’s place, for breakfast I gave this recipe a try. The aroma of the dish travelled all over her apartment block with her neighbours and friends calling up to ask her what’s cooking at your place. We had a good laugh over this.. in the breakfast table, my in – laws who hate to have non – vegetarian food for breakfast very hesitantly served them selves very little just to give a taste . They both loved it so much and ended up having just this, letting the idlis on the table as left overs. My mother – in – law told it taste like thakkadi which is an authentic recipe that we make with corse rice flour and mutton. As I made changes to the original recipe made up my mind to name the dish tapioca thakkadi. Got a new name from my mother – in – law, Tried the recipe and finished relishing it as well. What next, yes it has to be shared world wide with you all which I love doing as always with my crazy little stories.

Ingredients for the Mutton

Ingredients	Quantity
Mutton	1 kg
Coconut Oil	50 ml
Onion	2 sliced
Small onion	1 hand cut into 1/2
Curry leaves	1 strand
Cinnamon	1 inch piece - 2
Cloves	4
Cardamom	2
Ginger garlic paste	1 tablespoon each
Tomatoes	3 big chopped
Green chillies	6 slit
Turmeric powder	1/4 teaspoon
Coriander leaves	2 tablespoons chopped
Salt	to taste
Coriander powder	5 tablespoons heaped
Red chilli powder	3 1/2 tablespoons
Cumin seeds powder	2 tablespoons
Fennel seeds powder	2 tablespoons

Ingredients to fry and grind to a smooth paste

Ingredients	Quantity
Coconut oil	1 teaspoon
Coconut grated	1 cup
Small onion	1/4 cup
Curry leaves	2 strands
Fennel seeds	1 tablespoon

Method

Grind turmeric powder, coriander powder, red chilli powder, cumin seed powder and fennel seed powder with little water to a smooth paste. The curry masala is ready.
Heat 100 ml of oil in a pressure cooker.Add cinnamon, cloves, cardamom, small onions and curry leaves.
Once they splutter and onions are brown, top with ginger garlic paste and fry to crisp.
Add meat, onions, tomatoes, green chillies, coriander leaves chopped and salt to taste.
Sauté for 5 minutes till colour of the meat changes and lets out some juice.
Top with the masala paste and sauté for 3 minutes.
Pour water to cover the meat about 2 inch above in the pressure cooker. close with lid and pressure cook for 3 whistles or until meat is cooked .
Add the fried and ground coconut paste. Bring to boil. Add chopped coriander leaves and remove from heat.

Other Ingredients

Ingredients	Quantity
Tapioca	1 kg cleaned and cubed
Coconut oil	2 tablespoons
Small onion	5 chopped
Curry leaves	1 strand

How to proceed further

Pressure cook cleaned tapioca with salt to taste and water to done.
Add the boiled tapioca pieces to the mutton curry and bring to boil. Taste and adjust seasoning.
Heat coconut oil, temper with chopped small onions and curry leaves.
Pour over the mutton tapioca gravy. Mix well and serve hot.

Murgh Kastoori kebab

Preparation time : 30 minutes + 1 hour marination
Cooking time : 8- 10 minutes
Serves : 4 members

Description

I have this habit of going through my recipe posts once in a while when I end up having nothing to do.. ( hey be frank.. It’s all self admiring of your work… Ok, ok.. Agreed) I take note that it’s been a while since I posed a chicken recipe. Went through my photo gallery for a good chicken recipe and found this murg kastoori kebab. I made it for a feast at home when my newly wedded daughter visited me. She loves the flavor of dried kasoori methi leaves. I made it a point to use them as the main flavor for this kebab. I know you all must be thinking about how can my vegetarian girl eat chicken. Well she does eat chicken alone once in a blue moon and I make full use of the opportunity given to come up with some flavors she loves. I did full justice as she loved these kebab’s. I was a bit nervous about the yolk part being basted on top while grilling as it might result with an eggy smelling kebab. I didn’t mention about it either in the table and just waited eagerly. Yes, the results were fantastic. Now it’s added to my regular menu at home as well. Give it a try and sure you will end up adding it to your regulars at home like I did.

Murgh Kastoori kebab

Ingredients

Ingredients	Quantity
Chicken breast cubes	15 pieces
Black cumin seeds	2/3 teaspoon
Bread crumbs	4 tablespoons
Butter	4 tablespoons
Egg yolks	3
Kasoori methi ( dried Kasuri Methis leaves )	2 tablespoons
Ginger paste	1 teaspoon
Garlic paste	1 teaspoon
Ginger grated	1/4 teaspoon
Gram flour ( besan )	2 teaspoons
Green cardamom powder	1/2 teaspoon
Green coriander leaves	4 teaspoon chopped
Lemon juice	3 teaspoons
Oil	2 teaspoons
saffron	a pinch
Salt	to taste
White pepper powder	1 teaspoon

Method

Marinate chicken breasts with ginger paste, garlic paste, kasoori methi, white pepper and salt to taste for one hour.
Heat butter and oil over a low flame. Add the gram flour and stir until golden brown. Remove from heat and divide this mixture into equal two parts.
Add one part of the gram flour mixture to the marinated chicken cubes along with bread crumbs, ginger grated and chopped coriander greens. Mix well to coat the chicken cubes.
Preheat oven to 150 degrees Celsius for ten minutes.
To the second half of the gram flour mixture add black cumin seeds, saffron and egg yolks. Whisk batter throughly.
Coat each marinated chicken cube into the gram flour batter and skewer them 1/2 inch apart from one another.
Roast the chicken in the oven for 8-10 minutes.
Remove chicken pieces from the skewers. Sprinkle cardamom powder and lemon juice. Serve hot with salad and mint chutney.

Herbed cheese Chicken Kiev’s

Preparation time : 50 minutes
Cooking time : 3 minutes for each batch deep fried
Serves : 6 members

Description

The cheeseir the better.. this is apt for me any day. I just go head over heels with any thing that’s served with cheese. Any restaurant or fast food joint I go to, when I am asked do you want to add extra cheese? I automatically say yes with out Shame. At times when I have my health freak daughter near me, the look that she gives me … I immediately turn away as I want to hide my face. Here is one recipe I tried when I was craving for oozing melted cheese. I added mixed herbs to pop up the flavour to the dish. Served it as a starter and I could not believe my health freak veggie daughter herself was gobbling it up with out having a control over herself. A true sign of the dish winning over any one.
Serve the same to your loved once and see how insanely they eat it being their own selves.

Herbed cheese Chicken Kiev’s

INGREDIENTS for the cover

INGREDIENTS	Quantity
Boneless Chicken	1/4 kg
Egg	1
Ginger paste	1/4 teaspoon
Salt	to taste
White pepper powder	to taste

For the herb Cheese

INGREDIENTS	QUANTITY
Mozzarella cheese	1 cup
Parmesan cheese	1/4 cup
Green chillies crushed	4
Coriander chopped	3 tablespoons
Mint leaves chopped	3 tablespoons
Grated lemon zest	1/4 teaspoon
Salt	to taste

Ingredients for coating

Ingredients	Quantity
Egg	1 beaten with salt and pepper to taste
Seasoned flour	1 cup
breadcrumbs	1 cup

Method

Grind the boneless chicken to a smooth paste with out adding water. Mix in all the other ingredients mentioned under the cover column together and keep aside for ten minutes.
Mix all the ingredients mentioned under the herb cheese together. Taste and adjust seasoning. Roll into small gooses burry sized balls and place in the freezer for ten minutes.
Take a small lemon size of ground chicken mix. Flatten it to your Palm size. Place the herbed cheese in the middle. Bring the edges of the ground chicken towards the centre and roll to a ball making sure the herbed cheese is covered with the ground chicken mix well all over. Do the sane with all the ground chicken and herbed cheese balls.
Roll these chicken balls over flour seasoned with salt and pepper powder, then dip into the beaten egg and finally roll over bread crumbs. Do the same to all the balls. Place in the refrigerator until needed to be served.
Heat oil to deep fry to medium high . Deep fry in batches to golden and crisp . Drain and serve hot with choice of dips.

Chicken 65 biriyani

Preparation time : 50 minutes + marination time
Cooking time : 1 hour
Serves : 4 members

Description

Fusion food is the thing now a days. So fed up with the regular mutton, chicken, fish, prawn and vegetable biriyani’s I make at home, made sure to try a new fusion recipe instead to entertain my daughter and son in law on their recent visit. My daughter and myself discussing about what fusion to do with hubby dear beside. He was like no way a fusion biriyani, make mutton biriyani as that is the king of all biriyani’s ( being his real self sticking on to what he likes to eat and make others eat as well. My girl was like no we are going to try some thing new today. Hubby dear with a naive smile told us.. No problem, my friend is sending over some good madras style biriyani so I will not touch the so called fusion or confusion what ever it is going to be. I felt so in peace as I there is no need to cook another dish for hubby dear as his friends madras style biriyani will do justice for him. We settled down on chicken – 65 biriyani . Now how to start was the next question. I started with the chicken 65 part which was the easiest out of the entire recipe. Then with the biriyani gravy and then the rice. With the three components ready, I layered them and cooked in dum style for the final product. Tasted a tiny bit first and I loved it. Now at the lunch table, with no sign of hubby dears madras biriyani arriving.. We start our lunch. First helping done and as the second helping was to start.. I ask hubby dear if he wants white boiled rice? He’s like ” NO, NO.. I WILL HAVE THE FUSION BIRIYANI, IT TASTES NICE ” .. We all burst out laughing. Hubby dear pretending as if he didn’t hear or see anything was busy indulging himself with more biriyani. Happy me as I proved him wrong and my assessment of combining three authentic recipes of chicken -65 + biriyani gravy + ghee rice together doing the magic was epic. I wish this magic spreads at all your homes too through this fusion but not confusion recipe

Chicken 65 biriyani

Step -1

Ingredients for chicken 65

Ingredients	Quantity
Cleaned chicken	1/2 kg ( cut into bite size pieces )
Ginger garlic paste	1 teaspoon each
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1/4 cup
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Lime juice	1/2 lime
Vinegar	1 teaspoon
Salt	to taste
Orange Red food colour	a pinch
Corn flour	1 tablespoon
Flour / Maida	1 tablespoon
Egg	1
Oil	to deep fry

Method for chicken 65

Heat oil to deep fry in a heavy bottomed pan. Fry chicken pieces in batches 6 to 8 pieces at a time for 8 -10 minutes.
First 2 minutes on high heat and then on medium heat for 5 minutes and another 2 minutes on high again.
This way you get a crisp out side and a soft, moist cooked flesh inside.

Step -2

Ingredients for the gravy

Ingredients	Quantity
onion	6 sliced
tomato	4 chopped
green chillies	10 slit
coriander leaves	1/4 cup chopped
mint leaves	1/4 cup
lime juice	1 lime
ginger garlic paste	2 tea spoon each
curd	1 cup
ghee	100 gm
cinnamon	3 pieces
cloves	4
cardamom	4
turmeric powder	1/2 teaspoon
chilli powder	1/2 teaspoon
salt	to taste

Method for gravy

Heat ghee in a vessel, add cinnamon, cloves and cardamom. Top with sliced onions and fry till brown in colour for 10 minutes.
Add ginger garlic paste and fry to crisp. Top with tomato, green chillies, mint leaves, coriander leaves, curd, turmeric powder, chilli powder and salt to taste.
Mix well and sauté for another 10 minutes till all the juices are oozed out.
Add 1 cup of water, mix well. cook until oil separates and the green chilies are cooked. add lime juice. Taste and adjust. The salt, sourness and hotness should be more than what you want, so that when mixed with rice it tastes right.
Mix in the deep fried chicken 65 and mix well. Keep in low flame for 2 minutes till all the flavours infuse together. Remove from heat.

Step -3

Ingredients for the rice

Ingredients	Quantity
basmati rice	1/2 kg ( 3 cups )
ghee	1/4 cup
coriander leaves	2 tablespoons chopped
ginger garlic paste	1 tablespoon
cloves	4
cinnamon	4
cardamom	4
green chillies	2 slit
onions	2 sliced
curd	1 tablespoon
sugar	1/4 teaspoon
salt	to taste
whole cashew nuts	1 tablespoon
rose essence	1 drop
water	3 cups

Method for rice

Wash and soak the rice in water.
Heat ghee in a pressure cooker, add cinnamon, cloves, cardamom, sliced onion one. Fry to translucent.
Top with ginger garlic paste and fry to crisp.
Mix the water along with curd, salt, sugar, coriander leaves, green chillies, sliced onion one, cashew nuts, rose essence and bring to boil.
Add washed rice and toss well and pressure cook for 1 whistle and remove from heat.

Step -4

Other ingredients

ingredients	Quantity
Onions	3 sliced
Oil	to deep fry
Garam masala powder	1 tablespoon

How to proceed

Heat oil to deep fry. Drop the sliced onions in batches. Deep fry to golden in colour and crisp. Drain and keep aside.
Take a wide mouthed heavy bottomed vessel. Layer 1/4 th of the pre – cooked rice equally in the bottom, top with 1/4 th of the crisp fried onions, sprinkle 1/4 teaspoon of garam masala powder. Pour 1/4 th of the chicken 65 gravy making sure to cover the rice layer below.
Do the same until all the rice, fried onions, garam masala and chicken 65 gravy are over. Make sure to keep the rice layer the top most finally.
Close the vessel with a tight lid . Keep over a hot griddle / tawa for fifteen minutes over low heat, letting all the flavors infuse together. Remove from heat.
Serve hot with onion raitha and papadam.

Fish finger

Preparation time : 20 minutes
Cooking time : 18 minutes
Serves : 8 members

Description

Fish finger’s, I remember having it first at goa as kid at the cidadi de goa resort. Four day’s of sun, sea and good food. My best holiday till date. My bother and myself were in the pool all morning’s and by evening at the beach. In between we would relish the grand buffet spread at their restaurants. The first time I got to see so many innovative new dishes on display of sea food. The lobsters, crabs, shrimps and fish were always the catch of the day and fresh. The fish fingers were crisp, subtle and served with a ketchup and mayonnaise. Not knowing what mayonnaise was back then, I called it as Goan butter. ( crazy breed me ) From then on it was added to my must have list’s when ever we dined out at restaurants. But never has the fish finger being as tasty as the ones I had in goa. The reason being the quality of fresh fish. Now at my place we get fresh fish and I make up for all the lost time of missing the delicious finger fish. Simple to make , high in taste, very English and has a history of 60 years to it. What more do you need to give a try on this recipe. Lets continue by entertaining and passing over the age old recipe to the future generation letting them enjoy as we did.

Ingredients

Ingredients	Quantity
Sheer Fish	1/4 kg ( shin , bones removed and cut into finger size strips )
Green chillies	4 crushed
Ginger	1/4 teaspoon crushed
Garlic	2 flakes crushed
White pepper powder	to taste
Salt	to taste
Lime juice	1/4 teaspoon
Egg white 's	2 beaten with salt and pepper powder to taste
Bread crumbs	1 cup
Oil	to deep fry

Method

Marinated cleaned fish strips with crushed green chilies, ginger, garlic, salt, white pepper powder and lime juice for one hour.
Dip the marinated fish strips into beaten egg white. Remove and coat over with bread crumbs all over. Do the same with the remaining fish strips.
Heat oil to shallow fry. Fry in batches to golden in colour and serve with tomato sauce, mayonnaise and mint chutney.