Category Archives: Fry

Batata Wada and Spicy Green Chutney

Video link:

batata-wada-and-spicy-green-chutneyIngredients:

1.5 kg or 500 gms Potatoes (Boiled, Peeled and Mashed)

Below ingredients for tempering to be added to the mashed potatoes

1 tsp or ¼ tsp mustard seeds

15 or 5 Curry leaves (roughly Chopped)

6 or 2 green chillies (chopped fine)

2 tblsp or 1 tsp ginger garlic paste (2 inch or 1 inch ginger, 10 or 5 cloves garlic)

½ or ¼ tsp turmeric powder

Salt 1 tsp or ¼ tsp

2 tblsp Oil or 2 tsp Oil

2 stalks or few Coriander leaves to be added direct to mixture (roughly chopped)

Batter for Dipping the Mashed Potato Balls

400 gms or 150 gms Channa Flour or Chickpea flour or Gramflour

1 tsp or ½ tsp chilli powder

½ or ¼ tsp cumin powder

Salt 1 tsp or ¼ tsp

Water to make thick batter

¼ or a pinch Baking Soda or Soda Bicarobonate

Spicy Green Chutney

Large Bunch Coriander Leaves

Around 20 mint leaves

12 green chillies

1 tsp ginger garlic paste

Juice of one lemon or two limes

Half cup of raw peanuts with skin.

Salt ½ tsp

Water to make thickish chutney

Method:

Heat the oil for tempering in a pan and when hot add the mustard seeds. When they crackle add the curry leaves. Then rest of the ingredients for tempering. Cook for a minute and then add the mixture to mashed potatoes. Add the chopped coriander leaves too and mix well. (If the mixture is watery, you can correct this by cooking the mixture in a pan to let the water evaporate. Don’t allow to burn ). Check salt and make lime sized balls.

Prepare the batter (thick batter not watery). Add the mashed potatoes balls to the batter and coat the balls with the batter. Add oil to a deep pan or wok and heat it.  When hot add the battered mashed potatoes balls one by one into the oil. The flame should be medium. When the battered balls turn golden brown remove them into a perforated vessel or onto paper towels. The sound of the wada dropping onto the plate should be heavy not soft. This will show that they are cooked properly. Prepare the batata wadas in batches.

Chutney:

Grind all the spicy green chutney in a grinder or blender. Check for salt. Remove to serving bowl.

Eating these

Can be had plain, can be eaten with chutney. This is a delicacy in Mumbai- Small buns are opened up and the wada along with chutney is placed inside the bun and eaten. This is known as Wada Pav.

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Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.

Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.

Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.

Garnish with curry leaves and remove from fire.

Gobi 65

gobi-65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.

Spicy Crunchy Prawns, (Prawns Koliwada)

 

prawn-koliwada

Ingredients

700 gms (35 to 40)Prawns – Shelled, deveined, washed and drained

Make a marinade of the below in a bowl:

1.5 tsp Kashmiri Chilli Powder

1 Tsp Coriander Powder

1 tsp Salt

1 tsp Turmeric Powder

1 tsp garlic paste

1 tsp ginger paste

2 tsp oil

2 tsp lime juice

Mix prawns in above and keep aside for 20 minutes

Add to the above:

½ cup Chick Peas Flour (Gram Flour)

2 tbsp Rice Flour

1 tsp Kashmiri Chilli Powder

½ tsp Salt

2 tbsp Yoghurt

Little water

Mix well to coat the prawns. The batter should not be thin.

In a deep pan, heat sufficient oil to deep fry the prawns. Do not overcrowd the pan. Fry in batches. Fry till the prawns are golden brown. Place the fried prawns on paper towels to absorb oil.

In a serving plate, place the fried prawns on one side to take up 3rd of the plate. Slice an onion very thin and spread the slices on the ¼ part of the plate. Slice a couple of green chillies and place them on top of the onion slices. Sprinkle pinch of salt and lime juice on the onion and chilli slices. Sprinkle little lime juice on the fried prawns and if you have, sprinkle some chaat masala (powder) on top of the Fried Prawns.

A very good appetizer!! Enjoy!!

Chicken Pepper Fry

chicken-pepper-fry

Ingredients:

1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes

Marinade

2 tsp Pepper Powder

2 inch ginger paste

8  garlic cloves paste

1 tsp turmeric powder

Salt to taste (1 tsp)

3 tbsps Corn Flour

2 tbsp Vinegar or juice of lime

Seasoning

5 Cloves

2 piece Cinnamon Stick

5 Pepper Corns

3 Cardamon pods

1 Chopped Onion

30 curry leaves

1 Bunch Coriander Leaves

Juice of one lime

Oil for frying

Method:

Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add half of the curry leaves. Fry till crisp and remove. Now fry the whole garam masala for 30 secs and then add the remaining curry leaves and fry till rawness goes. Add the chopped onion and 1 tsp salt. Fry till onions are brown. Add the fried chicken pieces. Toss and mix well. Add the lime juice- fry for 4 to 5 minutes till the chicken pieces are coated with fried onion. Now add the fried curry leaves and mix. Take of flame, add chopped coriander leaves and mix. Serve.

Chicken 65 Dry and with Gravy

chicken-65-dry-with-gravy

Video Link

Ingredients:

1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes

Marinade

1.5 tsp Kashmiri Chilli Powder

2 inch ginger paste

10  garlic cloves paste

1 tsp turmeric powder

3 tbsps yoghurt

Salt to taste (1.5 tsp)

1 egg

1 tsp pepper powder

½ tsp garam masala powder

4 tbsps Corn Flour

2 tbsp Vinegar

2 tbsp of oil

Seasoning

1 tsp of Kashmiri Chilli Powder

50 curry leaves

5 sliced green chillies

Oil for frying

For Gravy

Remaining Marinade, if not enough quantity add 2 to 3 spoons yoghurt and salt to taste.

2 tbsp tomato sauce

Coriander leaves

Method:

Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp and remove. Now add 1 tsp Kashmiri chilli powder to the pan, fry for 30 secs and then add the fried curry leaves and green chillies. Mix and add the fried chicken pieces. Toss and mix well- fry for a couple of minutes. That’s it. Chicken 65 Dry

If you want gravy, after you have fried the chilli powder and added the fried curry leaves add the marinade. If the marinade is not sufficient than add 2 to 3 table spoons of yoghurt. Salt to taste, a little cornflour, 2 tbsp tomato sauce and mix. Fry for 2 minutes. Add water if required. Then add the fried chicken pieces. Mix and fry for 2 minutes. Garnish with chopped coriander leaves. Chicken 65 with gravy

Neer Dosa or Panpole or Rice Pancakes using Rice Flour ( instant Neer Dosa)

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Ingredients:

1 Cup Rice Flour

2 Tbsp Scraped Coconut

2 Tbsp Cooked Rice (left over will do)

½ tsp Salt

Water

Oil for greasing the pan

Half Onion and fork for dipping in oil and greasing pan. (Prick onion with fork)

Flat pan

Method:

Grind the rice flour, coconut, cooked rice, salt, water to form a smooth paste. Transfer to big bowl and add enough water to make a watery batter (thinner than Milk).

Heat pan. Grease the pan using the onion. Pour a ladle of batter and turn the pan round, so that the batter covers the whole pan. The pan should not be too hot (medium). Close the pan and after about a minute, check whether it is fried. The sides will fry first and come off the pan. Remove the pancake to a plastic plate or bamboo tray, the fried side up. Prepare the next one. When the first one has cooled down fold it in half and then quarter.

You should get around 10 to 12 pancakes with one cup Rice Flour.