Pilou Ambot Tikh (Shark hot & sour curry)

7-8 big pieces of shark fillet (fresh) wash and keep it aside

For Grinding
6 red kashmiri chillies
1 tsp pepper powder
1 tsp of cumin seeds
2 flakes of garlic
1 medium ball of tamarind
salt as per taste
2 Tbsp vinegar
2 tbsp sugar

For Tempering
8 flakes of garlic chopped finely
4 tbsp oil

Keep a vessel on the gas. Pour oil, once its hot add the garlic and let the garlic brown well. Add the ground Masala fry the Masala for 5 minutes. Add 1 ½ cup of water. Let the curry boil. If you want the gravy little thinner you may add another 1/2 cup of water. Let it boil. Now add the fish, salt as per taste and sugar. Let the fish simmer in the gravy for 5 minutes. Check if the curry is tangy if you want it tangier add 2 tbsp vinegar and now put off the flame. This curry goes well with steamed rice.

You can make this same curry with Prawns or Kite fish

Jhatphat Kesar Malai Kulfi

Ingredients
1 tin condensed milk
2 tins of nestle cream
1 cup of cold milk (measure it in the condensed milk container)
A pinch of saffron (kesar)
Few raisins, cashew nuts, almonds (nuts finely chopped)

Method
In a bowl mix condensed milk, cream and milk. Whisk it nicely into smooth mixture.
Add the saffron and chopped nuts. Garnish it with powdered almonds or pistachio.
Freeze it in a plastic container or if you can find the earthen pots (matka) pour the mixture and freeze it for creamy delicious instant Kulfi.

Tuna Fish Cutlets

Ingredients

2 big tins of tuna in water
2 medium potates boiled and grated
2 medium onions chopped finely
3 green chillies minced
1' pc of ginger minced
7-8 flakes of garlic minced
1/2 tsp turmeric powder
1 big lemon (squeeze out the juice)
1/2 bunch corander leaves finely chopped
few sprigs of mint leaves chopped
1 slice bread (soak in water and squeeze the water)
salt as per taste

Take all the above ingredients and mix it well and make a smooth mixture. Wet your palms and make small flat round patties.

bread crumbs
1 egg4-5 tbsp oil

Now take 1 egg and beat it well (add a pinch of salt). Dip the tuna patties in the egg and then roll it in the breadcrumbs. Take a frying pan, add oil. Once he oil is hot now shallow fry the patties untill its golden brown on both sides. Serve it with chutney/ketchup or you can make sandwiches or just eat it plain.

You can make these patties out of shark fish fillet or mackeral too. You can freeze the patties for about a month.

Ladyfinger & Prawns Curry

½ kg Lady fingers (cleant , wiped and cut in 2-3 inch long) or frozen small lady fingers
½ kg Small prawns (shelled & de-veined)

For tempering
Oil 5 tbsp
1 medium onion sliced

For grinding
8 kashmiri red chillies
1 tsp cumin seeds
3 tsp coriander seeds
4 black peppercorns
½ tsp turmeric powder
1 small ball of tamarind
6 tbsp desiccated coconut
1/4 cup of coconut milk powder
1 small onion
1 big flake of garlic

Take a vessel, put oil and once the oil is hot put the sliced onion and brown it well. Now add the prawns and fry for 3-4 minutes. Now add the ground masala, add 1 1/2 cup of water, add the ladyfingers, salt as per taste and now let the gravy be on sim for 20 minutes until the ladyfingers are cooked. Check the thickness of the gravy if you wish t make the gravy thin add some more water. Put off the gas and keep the curry aside. Take ½ cup of boiling water add ½ cup of coconut milk powder and mix it well and then add it to the curry and stir. Try this curry with hot steamed rice. Next day the curry will taste more better. This is a Manglorean specialty.

Pan Poley (Neer Dosa) ( Rice Pancakes)

3 cups of raw rice washed and soaked for 2 hours
3 cups of water
1 ¼ tsp of salt
Oil to grease the pan

Grind the soaked rice with 3 cups of water & salt and keep it aside.
Take a small tefal frying pan put it on fire grease it with oil and put 2 big serving spoon full of batter and spread it into thin dosa. Cover it with a lid for 3-4 minutes until its done. Remove it from pan and fold it. Enjoy it with red or green coconut chutney.

Butter Chicken (Chicken Makhani)

This special recipe has been given by our forum friend IVY on request. Whoever asked for this recipe are requested to make and bring it for the next meet. Your comments are welcome.


INGREDIENTS :
Boneless Chicken 1 Kg
Butter 300 gms
Oil 2 Tablespoons
Onions 4 Medium size
Ginger and garlic paste 2 Tablespoons(ground fresh but little coarse)
Tomatoes 4 Medium size
Tomato paste 1 Tablespoons
Yoghurt 2 Tablespoons
Cream 3 Teaspoons
Coriander Leaves ½ Bunch
Garam Masala 3 Tea spoons
Turmeric Powder 1 Teaspoon
Red Chilli powder 1½ Teaspoons
Honey 1½ Tablespoons(or)Sugar 3 Teaspoons
Salt 3 Teaspoons (according to your taste)
Food color (orange/red)
½ TeaspoonMilk
1 TablespoonCashew Nuts or Almonds 125 gms
Fenugreek leaves (dried)(Kasuri methi) ½ Cup

Method:
1) Cut boneless chicken into cubes (according to your choice)
2) Marinade : Pour yoghurt, half garam masala, half chilli powder, half turmeric
powder,½ Tablespoon ginger & garlic paste, 1 ½ teaspoons salt from the
above ingredients and mix with boneless chicken. Marinate it for 1 hour.
3) Take ½ Teaspoon food color and dissolve in 1 Tablespoon of milk and add this
milk to the marinated boneless chicken.
4) Melt 200 gms of butter in a non-stick pan and fry the above marinated
Chicken for 10 to 15 minutes and keep this fried chicken aside
5) Pour 2 Tablespoons of oil in a non-stick pan and add sliced onions and fry till
onions become tender (2 to 3 minutes) add 1½ Teaspoons red chilli powder
Half teaspoon turmeric powder, 2½ teaspoons garam masala, 1½ teaspoons
salt. Add 100 gms of cashew nuts or almonds,Coriander Leaves, tomatoes
(cut into pieces), tomato paste And fry for 5 to7 minutes on low flame, after
frying add honey or sugar. Allow these fried ingredients to cool. After cooling
grind and blend the mixture.
6) Pour 75 gms of butter into a vessel and put kasuri methi fry for 2 minutes and add
fried chciken and finally add the ground masala in it and mix well and cook for 15 minutes
on a low flame.
7) Garnish Butter Chicken with cream and fried cashew nuts or almonds.(Take
the balance of 25gms of cashew nuts or almonds and fry them in 25 gms of
Butter).

Note: Butter chicken can be served with plain paratas, naan or rothi.

Prawns Chilly Fry

1/2 Kg small prawns shelled and de-veined
4 Medium Onions cubed
2 big tomatoes cubed
3 green chillies chopped
1 1/2 inch ginger chopped
6 flakes garlic chopped
1 1/2 tsp of red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 bunch coriander leaves chopped
6 tbsp oil
salt 3/4 tsp (as per your taste)

Take a Pan put oil. Once the oil is very hot put the ginger and garlic fry for 1 minute now add the onion fry till the onions are slighlty browned. Add the tomatoes and green chillies and now on high flame fry it till it leaves the oil. Reduce the flame add chilli powder, turmeric powder and salt. Fry for another 2 minutes now add the prawns and on slow fire let it for another 4 minutes. Close the fire add the garam masala and finely chopped coriander leaves.. Enjoy it with rotis or plain rice.

Gooey Chocolate Fudge

1/2 cup unsalted butter
100 gms dark cooking chocolate
1 1/4 cups of sugar
3 eggs
3/4 cups maida
1 cup chopped walnuts

Preheat oven to 175 C (350 F). Line bottom and sides of a square baking pan with foil, grease the foil with a little butter. Keep aside. Now put butter and chocolate in a medium glass bowl placed over a vessel of boiling water. Stir untill its melted. Now add sugar and salt untill it is smooth, add eggs and mix. Now add flour and mix till you get a smooth mixture. Put in the nuts. Pour this mixture in the greased baking pan. Bake for 45- 50 minutes untill the toothpick inserted in the centre comes out clean with few moist crumbs on the side. Cool it in the pan. Use the foil to lift it from the pan. Cut it into square pieces.

Chewy Chocolate Cookies & Gooey Chocolate Fudge

1 ¼ cups of butter softened
2 cups granulated sugar
2 eggs
2 tsp vanilla essence
2 cups maida
¾ cups cocoa powder
1 tsp baking soda
½ tsp salt
2 cups chocolate chips

Preheat Oven to 175 C(350 F). In a large bowl cream butter and sugar until light and fluffy. Add eggs and vanilla beat well. Now sift together flour, cocoa, baking soda and salt and mix it into the creamed mixture. Fold in lightly the chocolate chips. Drop by spoonfuls onto un greased cookie sheets. Bake it for 10 minutes. Do not over bake or else cookies will be soft. Cool it on cookie sheet and then transfer it onto wire rack to cool completely. Try it.

Potato & Peas Bhaji

2 medium size potatoes peeled and cubed in small pieces
½ cup of peas
1 big onion thinly sliced
1” piece of ginger finely chopped
2 green chillies finely chopped
½ tsp cumin powder
½ tsp salt
¼ tsp of turmeric powder
½ bunch of coriander leaves finely chopped
oil 4-5 tbsp
¼ cup of water

Take oil in a vessel. Once the oil is hot add the ginger and chilly now add the onion once it turns soft add the cumin powder, turmeric powder. Fry it for a minute now add the potato and peas. Add salt and stir and add the water and keep it on slow fire until the potato is cooked. Remove from fire. Garnish it with chopped coriander. Have a yummy breakfast with plain parathas.

Sole Fish Fry (Leppo Fish fry)

10-12 Fresh Sole fish
1 tbsp chilli powder
½ tsp black pepper powder
½ tsp turmeric powder
½ tsp salt
2 tbsp white vinegar
1 egg
Breadcrumsbs as required
6 Tbsp oil for frying the fish

Clean and skin the fish. Wash and drain all the water. In a plate put all the dry spices and vinegar make it like a paste and now rub this paste gently on the fish and let the fish marinate for 1 hour. If you don’t have patience you can fry it immediately.

Now take one egg in a bowl and whisk it. Now dip the fish in the egg and then dust it in the breadcrumbs. Take oil in a frying pan. Let the oil become very hot , lower the flame and now slowly slide the fish in the hot oil until it gets golden brown colour. Enjoy the crisp Leppo’s . My daughter is quiet fussy about fish but she swipes her plate the day we make leppo fry. LIP SMACKING………………..

Valchi Bhaji (English Spinach) Curry with Prawns

English Spinach & Shrimps Curry
(Valchi Bhaji & Sungtachi Kadhi – Manglorean Style)

Main Ingredients
1 big bunch of english spinach.
15-20 big prawns shelled and de-veined

Ingredients for Masala (grind it very fine)
8 Kashmiri chillies
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric powder
7-8 peppercorns
3 tsp coriander seeds
1 small ball of tamarind
1 big flake of garlic
1 small onion
1 cup of coconut powder

Method

Pick the English spinach leaves, wash and chop it roughly and put it in a handi (vessel). Add the prawns and put ½ tsp salt with 1 cup of water and let it boil till the spinach is cooked. Now add the ground masala to the handi and adjust the thickness of the curry and the salt as per taste. You can add 1 tbsp of vinegar if u want the curry to be a little tangy. Once the curry starts boiling remove it from fire. Now take 3-4 tbsp of oil in a frying pan, add 1 small thinly sliced onion and fry until it browns (called Tadka). Now add this Tadka to the curry and enjoy the aromatic, mild & creamy gravy with piping hot white steamed rice.

Sweet Appams made With Diet 7-UP

2 bottles Diet 7-UP
4 cups of raw rice
2 cups of cooked rice
2 cups of coconut milk powder
1 ½ cup water
6 tbsp sugar
½ tsp yeast
Salt as per taste

Wash and soak raw rice for 3 hours then grind the soaked rice, cooked rice, 6 tbsp sugar, coconut milk powder, salt as per taste with 2 bottles of 7-UP. Grind it to a fine paste. Add 1 ½ cup of water to adjust the consistency of the batter. Check and adjust the salt if required.

Now take 4 tbsp of Luke warm water add ½ tsp yeast and wait till it rises and frothy. Once the yeast is frothy mix it into the batter and let the batter ferment for 8 hours or overnight

Once the batter is fermented mix it once. Take a deep round curved frying pan, grease it with oil and pour 1 big serving spoon in the pan and give one swing to coat the pan around. Now add another ½ serving so the batter remains in the centre. Cover the pan and let it fry on slow fire until the sides fry like a golden lace. Enjoy it with any chutney or you may relish it with chicken curry in coconut milk.

Steamed Rice Chopsuey with Shrimps, Chicken & Veges

2 to 3 cups cooked rice

3 cups chicken stock

boneless cubed chicken pieces - as much as you like

shrimps boiled – as much as you like

1 can mushrooms – cut as desired

2 capsicum – cubed or cut as desired

1 bunch spring onion greens – cut in big pieces

2 carrots – cut as desired

1 Onion - cubed

any other veges u would like to add ( chinese cabbage, or any other greens)

3 to 4 flakes garlic – chopped fine

1 or 2 chillies (optional/ if desired) - chopped fine

2 to 3 tbsp soya sauce

pinch of Aji No Moto

2 huge tablespoons of Cornflour mixed with a little water

Oil for frying

Method
Boil chicken and shrimp separately, drain and keep aside. Blanch carrots for a minute. Drain and set aside.

Heat oil in a wok. Add the garlic and let it fry well. Don’t let it brown. Add chillies (optional). Stir-fry for a minute. Add the veges and stir-fry for a minute. Add the chicken stock. Make sure that the salt is not too much in the stock as you will be adding a bit a of Soya sauce. Add Soya sauce and aji no moto ( (aji no moto may be omitted) Put the flame on high heat till the liquid starts boiling. Add the cornflour and let it thicken. Add the chicken, shrimps and the rice. Let it simmer for a minute. Serve hot.