FISH VINDALOO

Ingredients :


1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil


Directions :

Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

ONION AND LIVER FRY

Ingredients :


½ kg chicken or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Directions :

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.

Spicy Egg Curry

Ingredients :

6 eggs
2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil

Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.

Meat Masala Grill

Ingredients :


1 kg lamb or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil


Directions :

Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.

Mutton / Lamb Curry

Ingredients


1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste


Direction:

Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.

Prep Time 1 hr


Servings 6

INDIAN SALT FISH PICKLE

ingredients :


½ kg good salt fish cut into small bits (without the bone)
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard seeds powdered
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds powdered


Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

Green Chutney

Ingredients

1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Directions

Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

SERVINGS 4

Spicy Vegan Potato Curry

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk



Directions

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Prep Time:30 Min Cook Time:30 Min Ready In:1 Hr


SERVINGS 6

Indian Relish

Ingredients

2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes
Directions

In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Prep Time:5 Min Cook Time:30 Min Ready In:4 Hrs 35 Min

SERVINGS 24

Authentic and Easy Shrimp Curry

This is a home-style South Indian shrimp curry recipe. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flat bread.


Ingredients

1/4 cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Directions

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Prep Time:20 Min Ready In:20 Min


SERVINGS 5

Pomfret Recheido

Ingredients :
100 gms red chillies
10 cloves
1inch piece cinnamon
10 flakes garlic
1 inch piece ginger
25 black pepper
1 tsp cumin seeds
25 gms tamarind
1/4 tsp turmeric powder
salt to taste
gud a pinch
150 ml coconut vinegar
1 pomfret fish
200 ml oil

For garnishing :
Onion rings
Cucumber slices
Lemon & tomato

Method :
Make the paste of all the masalas using only coconut vinegar.
Now clean the fish and slit it from the centre. Rub a little salt in it.
Fill the inside of the fish with the masala.
Heat oil in a pan and fry the fish from both the sides.
Garnish with onion rings, cucumber slices and lemon & tomato slices.
Pomfret Recheido is ready to serve

Crab Curry

Ingredients :

2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Method :

Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

Prawn Vindaloo

Ingredients :

½ lb prawns
2 onions
4-6 garlic flakes
1 inch piece ginger
½ tsp mustard seeds
½ tsp cumin seeds
1-2 tsp red chili powder
2 tbsp brown vinegar

Method :

Marinate prawns with above ingredients for 1 hour.
Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried.
Then add puree of 2 tomatoes and cook it till tomatoes become tender.
Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.

Method for Brown Vinegar
In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms.
Boil it for 15-20 minutes.
Turn off the fire and add 2 tbsp of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Pomfret Garlic Pepper

Ingredients :

1 pomfret whole
1 tbsp chopped garlic
1/2 tbsp crushed peppercorn
2 tbsp refined oil
1 tbsp light soya sauce
1 tsp salt
1 tbsp cornflour paste
1 cup chicken stock


Method :

Dust the fish with cornflour and deep fry till it turns golden brown
Keep aside. Heat oil in a pan and put crushed peppercorn
Saute for a while. Add chopped garlic & saute.
Also Add chicken stock & light soya sauce
Check seasoning & thicken with cornflour slurry.
Coat the fish & garnished with coriander. Ready to serve.

Pomfret Curry

Ingredients :

2 promfrets (Butter Fish)
1 onion, chopped finely
6 garlic flakes
4 green chillies
1 bunch coriander leaves
1/2 cup groundnuts
1/2 cup finely grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
5 black peppers
2 cloves
2 bay leaves
3 tbsp oil
Salt as per taste
1 tbsp gram dal

Method :

Clean and wash the fish. Cut into medium size pieces.
Apply salt and turmeric powder to the fish pieces.
Make paste of garlic, chillies, coriander leaves. Apply this paste to the fish pieces.
Keep aside for 1/2 hour. Roast the groundnuts and remove the covering.
Make fine paste of groundnuts, gram dal, coriander seeds, cumin seeds, and coconut.
Heat oil in a pan. Add mustard seeds, pepper, cloves and bay leaves.
Add onion and fry till golden brown. Add the coconut paste and simmer for 6-7 minutes.
Add 3 cups water. Bring it to boil and let it boil for 2-3 minutes.
Add fish pieces. Add salt as per taste. Cook till fish is done.
Garnish with coriander leaves. Serve hot.

Grilled Prawns

Ingredients:

16 Prawns, peeled
4 tbsp Lemon Juice
salt
1 tsp chilli powder
1 garlic clove, crushed
1 tsp brown Sugar
3 tsp vegetable oil
2 tsp freshly chopped coriander


Method:

Make a slit down the back of each prawn and open out into butterflies.
In a bowl, mix together the remaining ingredients until well blended.
Add the prawn, turn to coat well then leave to marinate for 1 hour.
Preheat the grill to hot.
Transfer the prawns together with their marinade, to a shallow ovenproof dish large enough to take them in one layer.
Grill for 10-15 minutes, turning and basting several times during the cooking. Reday to Serve immediately.

Garlic-Butter Pomfret

Ingredients :

2 medium sized pomfrets
salt and pepper to taste
1 tbsp olive oil
150 g butter
50 g garlic, chopped fine
30 ml white wine

For the garnishing :
1 lemon, sliced

Method :

Debone the fish and cut each into four fillets.
Apply salt and pepper to the fillets and keep aside for half an hour to marinate.
Heat the olive oil in a pan and toss the fillets in it till done.
Heat the butter in a separate pan and season with the chopped garlic.
Add the white wine and stir well.
Arrange the pomfret fillets on a platter and pour the garlic butter sauce over them.
Garish with a lemon slice.

Fish in Mustard Sauce

Ingredients :

2 white fish fillets
3 tbsp oil
1/2 tsp salt
1/2 tsp turmeric powder
2 spring spring onions,
chopped finely

For Mustard Sauce :

1 tbsp butter
1 tbsp cornflour
3 tbsp dijon mustard
1 cup milk
Salt as per taste

Method :

Clean the fillets and make into serving pieces.
Marinate with salt and turmeric powder. Keep aside for ½ hour.
Heat oil in a pan and put the fish pieces and allow it to cook by stirring occasionally.
Cook till fish flakes easily. Remove and drain the fish fillets.
Arrange in the casserole. Heat butter in a pan and add cornflour and stir continuously till it becomes smooth.
Add milk and stir. Cook till it becomes thick.
Add salt and mustard and cook for 3 to 4 minutes. Remove from fire.
Pour the mustard sauce over the fillets. Garnish with chopped spring onions.

Naan

Ingredients:


4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt

Directions:

1 Mix together flour, baking powder and salt.
2 Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
3 Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
4 Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
5 Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
6 Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
7 Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
8 Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9 Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
10 It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
11 Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
12 Remove naan from the oven and brush it lightly with melted butter if you like.
13 Continue this way with all the dough, stacking the breads into a napkin-lined basket.
14 Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
15 To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes

Prep Time: 40 mins
Total Time: 40 mins

Murghi Aur Aloo ( Chicken and Potato Curry)

Ingredients :

3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered


Directions:


1 Mash the salt with the ginger and garlic to make a pulp.
2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
4 In a heavy pot melt the butter over low heat,.
5 and cook the ginger/garlic pulp for 3 mins stirring all the time.
6 Add the spice paste and cook for 3 mins, stir.
7 Add the chicken and cook till it changes colour 6 minutes.
8 Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10 Add the potatoes and cook till tender 20 minutes.
11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12 Garnish with the eggs.
13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.



Prep Time: 10 mins
Total Time: 1 1/4 hr

Chicken Tikka Masala

Ingredients :


1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch" long)
6 bamboo skewers (6-inchinch")

Sauce

1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Directions:


1 Soak bamboo skewers in water.
2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 Discard marinade.
4 For sauce, melt butter on medium heat.
5 Add garlic & jalapeno; cook 1 minute.
6 Stir in coriander, cumin, paprika, garam masala & salt.
7 Stir in tomato sauce.
8 Simmer 15 minutes.
9 Stir in cream; simmer to thicken- about 5 minutes.
10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11 Remove chicken from skewers; add to sauce.
12 Simmer 5 minutes.
13 Garnish with cilantro Serve with basmati rice, naan or pita bread.
14 Note: You can make your own garam masala. McCormick also makes garam masala; it's available in super markets.

Prep Time: 1 1/2 hrs
Total Time: 2 hrs

Servings 4

Fish Korma

Ingredients :

1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing

Make paste of :
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely

Make powder of :
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder

Method :
Wash and dry the fish. Cut into serving slices.
Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Fry the fish pieces till golden brown
Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
Fry onion till golden brown. Add the paste. Simmer for a minute.
Add masala powder and simmer again for a minute.
Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
Let it cook till fish pieces are tender. Garnish with coriander leaves.
Serve hot with rice or roti.

Fish Cutlet

Ingredients :
½ kg fish
1 tsp ginger paste
1 tsp garlic paste
1 bread slice
1 tbsp cornflour
1 egg
½ tsp garam masala powder
1 cup bread crumbs
1-2 green chillies
1 bunch coriander leaves
salt to taste
oil for frying
½ tsp turmeric powder

Method :
Rub fish with salt & turmeric powder. Wash after 5 min.
Steam fish over a pan of hot water and remove all the bones.
Mash it with hands. Add ginger- garlic paste, salt, red chilli powder, garam masala powder, cornflour, coriander leaves, green chillies, bread slice (soaked in water & squeezed).
Mix all these ingredients & make cutlets of round or any shape you like.
Beat egg lightly. Dip cutlet in egg and roll them in bread crumbs.
Heat oil. Oil should not be very hot.
Fry till brown and serve with potato fingers & chutney.

Fish Kababs

Ingredients :

2" Dalchini(Cinnamon)
6-8 cloves, 2 tej pataa, 2 moti illaichi(Green cardamon)
1 tsp sonth powder
1 tsp garam masala powder(roasting & grinding of a mixture of cumin,coriander seeds,cloves,cinnamon,black & green cardamon,mace and nutmeg)
1 tsp red chilli powder,
1 tsp salt
2 tsp saunf (aniseed)
2 tsp ginger paste
1 egg
4 tbsp rice flour

Method :

Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil till fish is soft
Cool remove skin and bones and mash well
Add all the other ingredients. Mix well.
Shape into kababs and deep fry to a golden brown colour.

Fish Amritsari

Ingredients:
1 kg singhara fish
3 tbsp malt vinegar
1 tsp ajwain
1 tsp haldi powder
2 tbsp chilli powder
2 tbsp zeera powder
½ cup eggs, whisked
2 tbsp besan
2 tbsp maida
Salt to taste
Oil for frying
Chaat masala to sprinkle on top

To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies

Direction :
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida, salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.

Bengali Fish Curry

Ingredients :

4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil


Direction :

Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides. Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked. Garnish with cilantro.

Servings 4

SharunporI Chicken

Ingredients

1/4 cup oil
1 whole chicken cut into small portions ( 16 pieces)
12 whole dry red chili
1 1/2 tbsp ponded dry coriender seeds
1 tsp cumin seeds
1/2 tsp ponded saunf
1 tbsp ginger garlic paste
3-4 large onions each cut into 8 big postions.
salt to adjust your taste


Directions
In a Karhai heat the oil
Add the dry red chili, pounded coriander & saunf, zira (cumin) and fry till all turns brown
Add the chicken, ginger garlic paste , onion and salt.
Toss fry for 5 min then lower the heat and cook covered for 25 min.
Remove the lid and allow the water to dry out on high heat until the onions are all mushy and a light gravy is visible.
Remove from heat and serve with home made roti.


SERVINGS 6

Roasted curry Brussels sprouts and Potato

Ingredients

½ kg of Brussels sprouts
2 red potatoes
1 tsp of roasted cumin seeds
Salt and Red chili powder to taste
½ tsp of turmeric powder
2 tbsp canola Oil
2 tbsp of fresh chopped parsley
2 tbsp of lime juice


Directions
1. Preheat the oven at 400 F.
2. Cut the sprouts in quarter and potatoes also in almost same size as sprouts.
3. In a mixing bowl add oil, spices and toss it well.
4. Now add Sprouts and potatoes to it and toss so that they are covered with spices.
5. In a roasting pan add them and roast them for 30 minutes or till they are golden brown.
6. Serve hot and garnish with chopped parsley and lime juice.


servings 6

Baked Fish

Ingredients

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream


Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Prep Time:15 Min Cook Time:15 Min Ready In:30 Min

SERVINGS 6