NON – VEGETARIAN | Saute Fry N Bake

Reshmi Seek Kebab

Preparation time : 30 minutes
Cooking time : 10 minutes
Serves : 8 members

Description

The first thing I always order when in an Indian restaurant would be a tandoori platter. I am a die hard fan of any thing done in a tandoor. The char grilled flavour it lends to any thing from meat, vegetable to rotis is Devine. The aroma and smoke it generates.. Specially when in a foreign country…. My heart melts and I get goose bumps for sure. I really am not aware of why this love I have towards tandoori dishes but it sure lights me up. I am adventurous enough to experiment and try a lot with dishes using the tandoor. This kebab was a try I did when I had my daughter visit us on a short break. She wanting to eat a less oil meal. I was amazed at how the flavours complimented each other so well and it sure gave our blah lunch table a pop of refreshing flavours. Mixing the old and new usually crests some thing edgy that compels you to sit up and take notice. These kind of dishes that could be easily rustled up at home are always welcome any day to celebrate in style. So gear up and get ready to dazzle your loved ones with this stunning tandoor invention.

Ingredients	Quantity
Chicken mince	1 kg
Butter to baste	3 1/3 tablespoons
Cashew nut paste	3 1/3 tablespoons
Panner grated	3 1/3 tablespoon
Cumin powder	2 teaspoons
Eggs whisked	2
Garam masala powder	1 teaspoon
Garlic paste	4 teaspoons
Ginger paste	4 teaspoons
Green chillies	3 teaspoons chopped finely
Green coriander leaves	3 teaspoons chopped
Oil	4 tablespoons
Onions	3 1/3 tablespoons
Salt	to taste
White pepper powder	1 teaspoon
Yellow chilli powder	1 teaspoon ( I didn't use as it was not in stock at home )

Method

Mix minced chicken, cumin powder, white pepper powder, yellow chilli powder, salt and oil. Keep aside for fifteen minutes.
Add the cashew paste, Ginger paste, garlic paste, onions, green chillies, coriander greens, garam masala powder, grated panner and eggs. Mix well.
Divide the mixture into eight equal parts and make balls.
Pass the skewer through the balls of mince, moisten your hands and spread the balls by pressing each along the length of the skewers until they are 8-10 cm long and about 4 cm apart.(I just rolled up the chicken balls to small logs as I didn’t have skewers)
Roast in a hot tandoor or oven at 175 degree Celsius for 8-10 minutes, basting with butter and roasting until lightly brown.
Serve with vinegar marinated onions as a starter.

Notes

The chicken mince mix might look too loose but it’s supposed to be so as only then we get a moist and succulent kebabs.
The chicken mince is quite hard to handle, be patient and roll them to logs with greased hands and grill them.

Butterfly Chicken

Preparation time : 20 minutes + 1 and a 1/2 hour marination time
Cooking time : 8 -6 minutes for each batch deep fried
Serves : 5 members

Description

It’s always a pleasure to be with friends and good food around. Like wise, on a visit to my friend Lalitha’s home for a high tea party. She had made these butterfly chicken which was irresistibly Devine. A few weeks passed by and I came across the same dish in a foodie group shared by Naveen hafeez. Saved the innovative concept recipe and gave it a try to add more glamour to my eid spread. The butterfly chicken was moist inside with the goodness of the crisp potato cover sure raised eye brows in the table. My friend Lalitha had her butterfly chicken air fried where the chicken wasn’t as moist as the deep fried ones I made. This recipe is for sure keeps as this dish does not need a time or reason to be eaten. I tasted one piece of the crisp, chunky dish, followed it with another and another, and couldn’t stop ( shameless me ). This simple and basic dish works well as a finger food for parties. Every time I have a large party or have to set a buffet, I make it in mini sizes. So they just vanish in the mouth. For a sit down meal, I recommend making larger ones. Let’s just say you try this recipe once and you will be making many of these over and over again under special requests.

Recipe source : Naveen hafeez

Ingredients	Quantity
Potatoes	2 sliced into thin rounds
Boneless chicken	1/2 kg cubes
Egg	1
Flour	5 tablespoons
Salt + pepper + chilli flakes	to taste
Soya sauce	1 teaspoon
Red chilli sauce	1 teaspoon
Baking powder	1 teaspoon
Oil	to deep fry

Method

Mix cleaned chicken with baking powder and set aside for ten minutes.
Wash the chicken well and drain.
Marinate chicken with salt, pepper, red chilli sauce, soya sauce, egg and red chilli flakes for half an hour in the refrigerator.
Place one piece of marinated chicken over a potato slice. Fold the potato slice into half with the chicken between and skewer into a tooth pick.(can do one piece, two or three according to your wish as you want to serve).
Do the same to all the potato slices and chicken pieces. Place in the refrigerator .
Mix flour, salt and chilli flakes to taste with little water to get a loose watery batter.
Heat oil to deep fry. Dip each chicken skewer into the batter and drop into medium hot oil in batches.
Deep fry to golden and crisp. Drain and serve hot with dips of choice.

Pacha Meen Masala

Preparation time : one hour marination + 15 minutes
Cooking time : 10-15 minutes
Serves : 4 to 6 members

Description
As always skipping television channels and I come across Britain’s celebrity chef Keith floyd cooking up a fish dish in some coastal beach of India. He made the dish with a green masala paste. I just loved the idea and stored it in my mind to be executed some day when time permits. As trying this dish with my own twists and turns to it came up a question. Why do I always have this habit of following and not leading. Well that one moment of spark sure did awaken me. I promised to myself that I will let my thoughts graze free about all the things I am passionate about with no limits. I have been doing so ever since and what a change it has brought into me. I feel so much more confident, self content and beautiful about myself. Coming to the dish.. The herby flavours of the mint and coriander married with the coconut milk and the tang of lime is sure a heavenly experience to dine. Like this killer combination, to me.. my kitchen is a country in which there are always discoveries to be made from recipes to reinventing myself.. no matter what. I know sounds crazy but it’s the fact. Keith floyd’s recipe, me trying it with my twists and turns, a good question in my mind, promising myself, getting to reinvent and love myself… No connection right? But my kitchen helps me to connect it some how beautifully.

Ingredients	Quantity
White Pomfret Fish whole	1/2 kg medium sized , cleaned and with close slits on each side
Lime juice	1 big lemon + 1/2 a lime
Salt	to taste
Turmeric powder	1/4 teaspoon
Coconut oil	4 tablespoons
Small onions	one hand chopped
Ginger and garlic paste	1 teaspoon
Tomatoes	3 chopped
Mint leaves	half hand
Coriander leaves	1 bunch
Green chillies	10 or more to taste
Thin Coconut milk	1/2 cup
Thick coconut milk	1 cup

Method

Marinate the cleaned fish with lime juice, turmeric powder and salt to taste for one hour.
Grind mint leaves, coriander leaves and green chillies to a smooth paste adding very little water.
Heat a wide pan with coconut oil, fry the small onions to translucent. Top with Ginger and garlic paste and fry to golden and crisp.
Add the chopped tomatoes and sauté until it gets mushy and oil floats on top. Top with the ground green masala with a pinch of turmeric powder, salt to taste and sauté until oil floats once again.
Pour the thin coconut milk extract and bring to boil. Gently drop the marinated fish and cook until 3/4 cooked on both sides with the thin coconut milk.
Add the thick coconut milk extract, once the thin coconut milk has evaporated. mix gently. Simmer the flame and squeeze half a lime juice. Mix, taste and adjust seasoning.
Simmer until all the flavours infuse and oil floats on top and gets to a thick gravy consistency.
serve hot as a side dish.

Sulu’s crab fry

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4 members

Description
The first time I got to taste crab was at my aunt Thasneem’s place in chennai. Crab was never cooked or served in our homes before. My first try, I did get mesmerized with sweet taste of the crab flesh and the most interesting part was to fight out the shells to get the flesh part. At that point of time as a kid it felt like a treasure hunt game to me. As we enjoyed the crab, mom at home started to cook it as well. Here at hubbies place, it’s just my father-in-law and me who enjoy the crab. Latter my boy and hubby dear’s niece joined in. I know to prepare the crab in two ways. One is typical Indian and the other oriental. This recipe was shared to me by my best buddy sulu and that’s why this dish has such a name. The fried spices lend well to create delicious flavor profile The day I gave this dish a try at my home kitchen, I had my boy out of his bed early. Him being some one who loves to sleep, there has to be a great source of motivation to get him out of his bed each morning. The aroma of this dish did it for him where he was beside me asking for a taste even before the dish was cooked. My mind just travelled to my friend sulu’s home as she’s got four boy’s and imagine the situation there. A side of this kind of dish is perfect with almost any kind of meal. What more do you need, lift the dish straight to the table and serve with loads of love.

Ingredients	Quantity
Crab	1 kg
Whole Peppercorns	3 tablespoons
Whole coriander seeds	2 tablespoons
Fennel seeds	1 tablespoon
Ground big Onion paste	2 cups
Turmeric powder	1 teaspoon
Salt	to taste
Ginger garlic paste	1 tablespoon
Coconut oil	4 tablespoons
Curry leaves	2 teaspoon

Method

Dry roast whole peppercorns, whole coriander seeds and fennel seeds separately until a good aroma arises making sure not to burn the spices. Cool completely and powder the spices together in a food processor.
Heat 2 tablespoons of coconut oil in a wide pan. Add the onion paste and sauté to translucent until raw smell is not there. Top with Ginger and garlic paste. Sauté to crisp.
Add the powdered dry roasted masala powder, turmeric powder, crab and salt to taste. Toss well for a minute. Add little water, cover and cook stirring occasionally for 10-15 minutes or until cooked through. Remove from heat.
Heat the remaining coconut oil in another pan. Add the curry leaves. Once they splutter. Pour the cooked crab gravy over and mix well. Simmer for 5 minutes letting all the flavours infuse and oil floats on top.
Serve hot with boiled white rice or chapathis.

Stuffed chicken semiya in bread omelet

Preparation time : 30 minutes
Cooking time : 40-45 minutes
Serves : 8 members
Recipe source : saaliha Salam

Description
As sauté, fry n bake is nearing its third anniversary. I was just going through the picture gallery in my files to see all the images that have been used with recipes in sauté, fry n bake. My heart skipped a beat when I saw two images that were taken during the first anniversary celebration that has been ideal with out being posted with the recipe. Unfortunately both the images were of dishes brought for the first recipe swap by fellow sauté, fry n bake family member saaliha Salam. Well now the reason for the delay in posting was because the recipes she had e- mailed were of the new age short writing meaning new short spellings for an entire word. The laziness in me just put it off every time I wanted to post it but three years is to much though . Saaliha Salam , a cheerful down to earth, very beautiful girl as I know her has been very supportive in sauté, fry n bake and what ever I do from the start. She was one Among the first few who agreed to join in for the first recipe swap celebrations . This dish sure was a hit and vanished in seconds lining all our tummies with bits and pieces. I expected this dish to win the recipe swap competition, though it didn’t .. It won my heart for sure as my love for stuffed things is always on a high. With a big fat sorry from my side for this three year’s late post, my humble request that all of us try this recipe and compensate the delay.

Ingredients	Quantity
Semiya	1cup
Boneless chicken	200 gms
Onion	1 Small
Tomato chopped	2 tablespoons
Green chilli	2 chopped
Chilli powder	3/4teaspoon
Turmeric powder	1/4teaspoon
Coriander powder	1teaspoon
Crushed ginger garlic	3teaspoon
Thick coconut milk	1/2cup
Lemon juice	one lemon
Garam masala powder	1/2teaspoon
Coriander leaves	few chopped
Curry leaves	few
Salt	to taste
Oil and ghee	1 tablespoons of each

Method

Cook chicken with little pepper crushed, garlic and salt.shred the chicken. Reserve the stock.
Heat 1tablespoon ghee in a pan and roast the semiya to light brown.
In a pressure cooker heat little oil and ghee.sauté onion till light brown.Add ginger paste ( 11/2teaspoon ) garlic paste(11/2teaspoon),green chilli,tomatoes and saute well.
Add turmeric powder,chilly powder and coriander powder. fry for a minute.Add roasted semiya and 1cup water(including the stock),1/4cup shredded chicken and salt(beware as stock has salt.Cover the lid and keep in low flame for just one whistle.Then remove from flame.
After 10 minutes open the lid and add garam masala,lemon juice,coriander leaves, curry leaves,and coconut milk. Mix well and keep in sim for 5 minutes.Remove from heat.

Ingredients	Quantity
Bread	6(remove crust and cut into very small pieces)
Eggs	4
Milk	3/4cup
Pepper	1/2teaspoon
Coriander leaves	few chopped
Salt	to taste

How to proceed

In a bowl beat the eggs.then mix all the other ingredients.In a greased non stick pot(small) layer half of d bread mix.Then layer semiya chicken masala,press and level with a spoon.
On top spread the remaining bread mix and fill the sides with egg mix.Cover and cook for 15 minutes in low flame .
Then turn over to the other side carefully n cook for another 10 minutes.
Remove and cut into wedges and serve hot.

Notes

You can bake the same in a preheated oven at 180 degree Celsius for 40 minutes .

Chicken stuffed wheat semolina dumplings with tangy and sweet orange juice

Preparation Time : 40 minutes

Cooking Time : 30 -35 minutes

Serving : 5-6 members

Description

I was honored by another fellow foodie page called kayal Samayal to be the judge for a contest run on their page with the thyme being chicken and oranges. The thyme was selected by me the great thinking let every one around also break their head to come up with new recipes like I do. Faiza( Kayal Samayal admin ) and myself were a bit worried initially as there were no posts and then one after the other they just poured in leaving me in a fix to judge the best dish. I was blown away with the innovative ideas and dishes that were posted for the competition. At that point of time I came up with this recipe in mind and stored it. I have been wanting to share the recipes of the Kayal Samayal contest but as most of the recipes are in Tamil… My laziness to translate it to English is just not letting me go ahead. Coming back to this dish… I remember one contestant of master chef India not sure which season as well making sushi with upma. I just borrowed that idea of upma is easy to mould into any shape we want to and went ahead with this dish. Made the upma with wheat semolina for the healthy option. My cook asked me more than three times if she had to deep fry the dumplings as she is so used to what my brain will signal her to do next but it was a big no this time with me sticking to the healthy way perfect for a hot summer day. It was packed with a sweet and sour punch delivering a serious hit of vitamin c. The dish was shared to cousins homes and served at the table at home. It was a big no from hubby dear but every one else called up and got the recipe… Which means it’s worth a recipe to be shared…. Letting you all making this your own recipe, filled with your own stories.

Ingredients For the dumplings cover

Ingredients	Quantity
wheat semolina	1 cup
Chicken stock cubes	2
Water	3 cups
Butter	1 tablespoon
pepper powder	1/4 teaspoon

Method for the dumpling cover

Heat water with stock cube, pepper and butter. Mix well until butter and stock cube dissolves.
Taste and adjust salt as stock cubes contain a lot of salt. Bring to boil. Add the wheat semolina slowly as you keep stirring vigorously making sure no lumps are formed for about 8- 10 minutes until semolina is cooked and gets together to a slightly sticky mass.
Remove from heat and cool completely.

Ingredients For the stuffing

Ingredients	Quantity
Boneless chicken	1/4 kg
Ginger garlic paste	1/4 teaspoon each
Salt	taste
Turmeric powder	1/4 teaspoon
Onions	5 big chopped
Green chillies	4 chopped
Mixed vegetables - carrots , beans , cabbage , green peas chopped and boiled in water with salt	1 cup
Garam masala powder	1/4 teaspoon
Mint leaves	few
Coriander leaves	one hand chopped
Pepper powder	to taste
Oil	2 tablespoons

Method for chicken stuffing

Pressure cook cleaned chicken, salt, turmeric powder, ginger garlic paste and little water for one whistle.
Bring to boil and Reduce the water. Cool completely and shred the chicken to treads ( I run it in the food processor for a second ).
Heat oil in a non stick board pan. Add onions and fry to translucent.
Add green chilies, boiled chopped mixed vegetables, shredded chicken, mint leaves, coriander leaves, salt, garam masala powder and pepper to taste.
Mix well and lower the flame and keep stirring for 3 minutes letting all the flavours infuse together.
Remove from heat, cool and set aside.

Ingredients For the orange sauce

Ingredients	Quantity
orange juice	of 6 oranges
garlic	2 teaspoon chopped
green chillies	6 chopped
cumin powder	1/2 teaspoon
Red chili flakes	to taste
Sugar	to taste
corn flour	2 tablespoons diluted in 2 tablespoons of water
Chat masala powder	1 teaspoon
oil	1 tablespoon

Method for orange sauce

Heat oil in a wide pan. saute garlic and green chillies for 2 minutes. Add cumin powder and salt.
pour the orange juice and cook for 2 minutes with red chili flakes and sugar to taste.
Taste and adjust seasoning. Add diluted corn flour paste to thicken a bit to a gooey sauce. Remove and set aside.

How to proceed

Take a lemon size ball of cooled semolina and flatten to a round disc of 1/4 inch thick with the help of greased hands.
Place 1 tablespoon full of stuffing in the center and bring the edges of the semolina disc towards the center and roll to a ball with no cracks.
Do the same to all of wheat semolina and chicken stuffing.

Bengali style fish cooked in plantain leaves

Preparation Time : 40 minutes

Cooking Time : 16 – 20 minutes for each fish .

Serving : 2-3 members

Description

Other than having a few bengali seniors, class mates and juniors… I have no idea about their food habits to their culture, language ….. I can go on and on. But I know all Bengali ladies are very beautiful with their cotton Saree’s and big round bindhi on their forehead and are very artistic people. Have heard hubby dear talk a lot about the fish and shell fish in Calcutta and not to forget the mighty resagullas for sure. I have seen a few cookery shows featuring Bengali food and got to know they love their fish and use a lot of mustard oil, mustard paste, panch pooran ( five spice ) powder and add a little sugar to most of their dishes. Hope what I have assumed is right ?? Me, not to be blamed as no country on earth has more diverse culture’s, appetite’s, language’s and more ways to satisfy them like we Indians do. With our hundreds of ethnicities , natural bounty and inventive cooks our country is definitely a food lovers paradise. I believe, one way to understand and experience what it means to be Indian is through our country’s varied, constantly evolving cuisines. I ended up making this dish as when it comes to fish , I always end up with a Tamil or Kerala recipe. So for a change with hearing hubby dear rave about Bengali style fish ,it was about time for a do over. Gave a try with the help of searching for a recipe that interests me in the world wide net. I didn’t want the regular onion – tomato base so stuck to this combination of mustard seeds and coconut paste base. I sure did add a few ingredients and followed the recipe to the core . My version is made more flavorsome with an additional dash of vinegar. The final product looked pale but when tasted it was out of the world therapeutic comfort food. This dish can never fail to make you feel indulged. Happy me as I found a wealthy way to play with ingredients in true blue Bengali style. So here starts my inspiration to begin an affair with bong food…

Ingredients

Ingredients	Quantity
Fish	2 whole white pomfret fish cleaned and make close slits on both sides
Lime juice	of one lime + more to drizzle over the fish
Mustard seeds	2 1/2 tablespoons
Grated coconut	1 cup
Green chillies	8 or more to taste
Salt	to taste
Sugar	1/2 teaspoon
Turmeric powder	1 1/2 teaspoon
Vinegar	1 teaspoon
Oil	3 tablespoons + to drizzle + 2 tablespoons to fry
Banana leaves	2 big
String / tread	to tie

Method

Smear fish in salt , lime juice and turmeric powder .
Apply little oil over banana leaves. Place the greased leaves over a gas burner and smear the leaves so that they loose their firmness. Set aside cutting them longitudinally into two equal parts .
Grind mustard seeds, coconut, green chillies with little water and vinegar to a smooth paste. Add sugar, salt, turmeric powder and 3 tablespoons of oil to the ground paste and blitz again to mix well .
Divide the paste into equal two portions and set aside. Heat oil to shallow fry. Slightly fry the fish in hot oil and keep aside to cool completely. Coat the cooled fish with coconut paste.
Place a coated fish in the centre of a banana leaf. Drizzle with a squeeze of lime juice and little oil Neatly fold the banana leaf and tie with a thick string.
Heat oil in non stick wide pan. Cook banana leaf wrapped fish on either sides for 7-8 minutes in medium low heat. Remove and serve hot.

Dahi – cheese ghost kebab

Preparation Time : 40 – 50 minutes

Cooking Time : 30 minutes

Serving : 4-6 members

Description

Meat and cheese is one combination I have wanted to pair together for quite some time . But the two fatty culprits did scare me away because of the calorie in take its going to end up in and not wanting the rats in my laboratory ( oops the Rats are hubby dear my kids and son – in – law , the laboratory is my kitchen ) who end up eating and have a heart attack over night . So I just threw away the idea from my mind immediately. Later , after a few months time while just whiling away my time over the foodie groups in face book . I came across a picture of a mutton roast that’s grilled with grated cheese over a hot Tawa . There was a tsunami happening in my mouth as I just could not take my eyes away from drooling . Finally I ended up gulping a hell of saliva . Checked to see who has posted it and who else other than my friend Anisa Arif the spice queen . Well now there is no health issues coming in between as when a friend has tried it , it’s an alerting alarm signal saying its your turn dumbo . Not wanting to repeat the same as Anisa did , I just used a recipe from my hand written cook book and added grated cheese with a revolutionary idea to the filling . This recipe is an authentic recipe very own to the nawabs of Hyderabad . I have just added my twist of adding grated cheese to the filling leaving the recipe undisturbed. As authentic old school recipes need no more polishing to be done . I just found a cheats way of not keeping the mutton whole and the dal used along just led an option to tell when questioned about that the meat used is very little . The amount of roller coaster rides I go through to just satisfy my cravings to experiment a dish with no complaints is sure adventures and worth while when I hear oohs … And aahhs over the table when served filling in a lot of joy in me . This fool proof dish vanished away in minutes and has been on demand from then but I keep it away as I know this fatty culprit is to be enjoyed only once in a blue moon . From humble old school to va – va – voom with a clever riff on the classic worked wonders ….

Ingredients

Ingredients	Quantity
Boneless mutton	600 grams
Cumin seeds	1 teaspoon
Pepper corns	6
Ginger	1/2 inch chopped
Garlic	10 cloves peeled
Bengal gram	1/4 cup soaked in water for half an hour
Coriander seeds	1 teaspoon
Green cardamom	1
Black cardamom	1
Garam masala powder	1/2 teaspoon
Red chilli powder	2 teaspoons
Mace powder	a pinch
Salt	to taste
Oil	2 tablespoons + to shallow fry
Eggs	2 beaten with salt to taste

Ingredients for stuffing

Ingredients	Quantity
Onion	1 chopped finely
Hung curd	1/4 cup
Grated processed cheese ( I used Amul cubes )	1/4 cup
Mint + coriander leaves	2 teaspoons chopped

Method for filling

Squeeze the chopped onions between your palms to remove excess water .
Mix hung curd , grated cheese , onion , mint + coriander leaves chopped together .
Taste and add salt as the cheese used already has a lot of salt content in it . Place in the refrigerator.

Method for the kebab

Heat 2 teaspoons of oil in a pressure cooker . Add cumin seeds , coriander seeds , pepper corns ,
black cardamom, green cardamom , ginger and garlic . Stir well for a minute over medium heat . Add the boneless mutton pieces and sauté for five minutes until the colour of the meat changes .
Top with soaked and drained Bengal gram dal , salt to taste ,red chilli powder ,mace powder and garam masala powder . Stir well for about 2-3 minutes.
Add one and half cups of warm water and Bring to boil . Pressure cook for 4 or more whistles depending on your pressure cooker to cooked and dry . Remove from heat . Cool completely and grind to a smooth paste with out adding water .

How to proceed

Divide the ground paste to equal lemon size portions and roll to a round with greased palms .
Insert your thumb from the top of the round to get a hollow dent in the middle . Fill the dent with dahi cheese stuffing .
Flatten a goose burry size of the ground meat and cover on top of the filling .
Roll gently to a circle again with no cracks . Then flatten a bit to get tikki / cutlets shape . ( I used a greased cutlet mould to get perfect sized kebabs ,
you can use a Horlick’s bottle top too ) Do the same to all the ground mutton and filling .
Heat oil to shallow fry . Cost each kebab with beaten egg .
Drop into medium hot oil and fry for 40 -50 seconds on one side , then flip over gently and fry to a golden colour and crisp on all sides .
Drain on absorbent paper . Serve hot with mint chantney .

Notes
You can substitute mutton with chicken and do the same

Quite a tricky dish but worth the pain for sure

Neythili manga peera

Preparation Time : 20 minutes

Cooking Time : 15 – 20 minutes

Serving : 4 members

Description

Fish and any thing sour together is a killer combination that gets me weak on my knees. I guess, being pampered and fed with the red hot fish curries with raw mangoes in it as a little one just soothed my tongue and soul for keeps. This dish is one such killer of a dish where I found it very difficult to stop eating it. The sourness of raw mangoes that marries with the fish and balance’s with grated coconut and surprise’s you with a slight crunch from the crushed pepper corns are to die for. I did make this dish when on a holiday at moms place for a family lunch with all my aunts and grand ma. The meen manga peera was vanished in seconds off the table as the entire family is bonkers about sourness in any form. My aunt nazeem Akka did crack a joke saying this dish is so yum but the name peera is not so nice. Well, I have no clue as to why this authentic dish of Kerala is named so.. All that matters… is it tastes Devine… Isn’t it ???

Ingredients to marinade

Ingredients	Quantity
Red chilly powder	1/2 teaspoon
Turmeric powder	1/4 teaspoon
Salt	to taste
Nethili fish ( anchovies )	250 grams

Other ingredients<

ingredients	Quantity
Green mango	1 big peeled and chopped
Grated coconut	1 cup
Small onion	1/2 cup
Green chillies	3
Ginger	1 inch piece
Garlic cloves	5
Crushed pepper corns	1/2 teaspoon
Turmeric powder	1/2 teaspoon
Red chilly powder	1/4 teaspoon
Salt	to taste
Curry leaves	few
Mustard seeds	1/2 teaspoon
Coconut oil	2 tablespoons

Method

Marinate fish with red chilly powder, turmeric powder and salt to taste . blitz small onion , green chillies, ginger and garlic to a coarse paste with out adding water.
Mix coconut , turmeric powder, red chilly powder together. heat coconut oil in a wide heavy bottomed pan.
Add mustard seeds. Once they splutter add the curry leaves and coarsely ground masala .
Sauté for two minutesadd raw mango chopped bits and sauté for five minutes over medium heat. Add grated coconut mix and mix well.
Add fish, 1/4 cup water and salt to taste ( be careful with adding salt as we have marinated the fish with salt already ). Cook covered until fish is cooked and all the water dries out.
sprinkle crushed pepper corns and serve hot.

Goan style chicken suke

Preparation Time : 20 minutes + one hour marination time

Cooking Time : 15 -20 minutes

Serving : 6 -8 members

Description

Goa is one place that always reminds me of happy care free days with good food, sun kissed beaches with laid back attitude people around. My first visit was as a little one with my parents and brother. All my brother and myself did was soak ourselves in the pool and beach alternatively.. Followed with eating meals and brunches non- stop .Till date it’s the best holiday for me. My next visit was a few years back, again with my parents and two kids. This time it was more of exploring the place, food and culture .Its kind of hard to impress my gal but she fell in love with goa and ended up saying get me married to a guy here please. She still is crazy about vindaloo , xacuti and bibenca. ( all these are Goan dishes not guy’s names ) so for the love towards goa, every now and then I keep trying out Goan recipes to cosy up. This recipe was taken note from the telly which was made with mutton. I have used chicken instead and no complaints at all as it was deliciously warming endowed with a lovely meaty texture. The aroma of fried ground spices with the chicken hits you at the right spot. This dish can be served any time of the day with anything and everything. I serve it as a side with rice, chapathis, idli , dosa , rotis, bread …..

Ingredients

Ingredients	Quantity
Chicken / mutton	1 kg
Potatoes-	6 cubed
Bay leaf	2
Coriander seeds	1 teaspoon
Cloves	2
Onions	4 chopped + 2 sliced
Coconut grated	1 cup
Black pepper corns	1/4 teaspoon
Cinnamon	2 one inch pieces
Dry red chillies	2 broken to 2
Oil	4 tablespoons + 4 tablespoons

Ingredients to marinate

Ingredients	Quantity
Turmeric powder	1 1/2 teaspoon
Red chilly powder	4 teaspoons
Garam masala power	4 teaspoons
Lime juice	1 lime

Ingredients to grind

Ingredients	Quantity
Garlic-	10 flakes
Green chillies	6
Ginger	2 inch piece

To garnish

Coriander leaves- chopped few to garnish

Method

Grind the ingredients below the to grind ingredients list together to a smooth paste .Add with the marinating ingredients and mix well with the cleaned chicken pieces and cubed potatoes.
Marinate for one hour .Heat oil in a heavy bottomed pan . Add pepper corns , coriander seeds , cloves , cinnamon, dry red chillies and sliced onions . Sauté for 2-4 minutes until s good aroma arises .
Top with the grated coconut and fry until crunchy and gets to deep gold color. Remove from heat and cool completely. Grind to a coarse paste .Heat 4 tablespoons of oil in another pan .
Top with the Bay leaves and chopped onions . Fry to pink in color. Add the marinated chicken and potatoes with half cup water . Bring to boil adding salt to taste .
cook until the color of the chicken and potatoes change . Takes about 6-8 minutes . Add the ground coarse paste .
Mix well and cook until the chicken and potatoes are cooked and oil separates .
Garnish with chopped coriander leaves and serve hot .

Notes

The same recipe can be done with mutton as well