900 grams of Shark (skin removed, with bones) cut into small pieces
Masala:
1 Onion
10 Pepper corns
1/2 tsp Cumin Seeds
1/2 Tsp Mustard Seeds
1/2 tsp of Turmeric Powder
12 Kashmiri Chilles
10 cloves garlic
Grind add two tablespoon vinegar and water to a paste. Reserve the masala water.
Seasoning:
3 tablespoons Oil
4 cloves crushed garlic
Method:
Heat a pan and add 3 tablespoons of oil. Add crushed garlic. Fry for 45 seconds and add the masala paste. Close and fry on slow flame for 10 minutes. Add masala water. 3/4 tsp Salt and 3 tablespoons vinegar. Bring to Boil and add the fish pieces and let it cook for 5 minutes. Remove from flame.
6 Squid Tubes (already cleaned). Or fresh squid to be cleaned, remove the tentacles, which can be used for stuffing.
200 grams prawns (cleaned, deveined) cut into small bits.
300 grams squid tubes cut into small bits
Method: Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves.
After this has cooled down, fill the tubes (washed, pat dry). Close the ends with toothpicks. Apply little salt and chillie paste to the stuffed squid tubes. Heat a pan. Add little oil and panfry the stuffed calamari tube till it is fried on all sides. Serve as it is or with gravy (below)
Gravy:
Fry three chopped onions for minutes. Add 3 green chillies, 3 tsp ginger garlic paste. Fry for two minutes. Add 2 chopped tomatoes and two tsps salt and chilli paste. Fry till it is all mushy. Add masala water and the fried stuffed calamari and cook for 5 minutes. Add garam masala powder and chopped coriander leaves.
200 grams prawns (cleaned, deveined) cut into small bits.
300 grams squid tubes cut into small bits
Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves and serve.
900 gms of Beef cut into cubes, 1 tsp of Salt, 2 tsp of Pepper Powder, 1 tsp of turmeric powder and little vinegar. To be pressure cooked for 15 minutes.
Method:
Heat a pan and add 2 tablespoons of oil. When hot add 2 sliced onions and fry for 2 minutes. Add 12 chopped garlic, 2 inches of chopped ginger and 3 chopped green chillies. Fry two minutes and add 1/2 tsp of salt, 1/2 tsp turmeric powder, 2 tsps pepper powder. Mix and add 3 chopped tomatoes. Fry for two minutes and add boiled meat. Add 1 tsp of pepper powder and 1 tsp of garam masala powder. Add all the boiled meat gravy and continue frying till dry (if dry version) or stop when the gravy is slightly thicker (for gravy version). Sprinkle with a bunch of chopped coriander leaves.
You can add a couple of potatoes, cut into small cubes and boiled. Add when you add the boiled meat gravy (this is optional)
Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies
3 tomatoes chopped
¾ cup Yoghurt
Few curry leaves
A bunch Coriander leaves chopped
Method:
Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)
Grinding:
12 Red Chillies (Kashmiri)
15 Pepper Corns
1/2 Tsp of Cumin Seeds
1/2Tsp Turmeric Powder
1 marble sized Tamarind
4 green chillies
2 Onions
8 seeds garlic
1 inch ginger
8 cloves
2 sticks cinnamon
1 cup vinegar
Other Ingredients:
400 gms Potatoes peeled and cut into thick round slices
Quarter cup Oil
1 Onion (minced)
3 tbsp vinegar
1 tsp sugar
2 tsp Salt
Method:
Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.
Fry the sliced potatoes and then the marinated prawns. Keep aside.
Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.
All the above ingredients to be ground fine in water.
1 Onion Chopped
15 Curry Leaves
1/2 scraped Coconut
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Chopped coriander leaves few stalks.
Method:
Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.
Grind and remove the masala and reserve the masala water.
Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.
Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.
Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.
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. Â 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.
1 Tbsp Cumin Seeds or Jeera ( do not add jeera if making thin sev…will not go through the mould)
¼ tsp pepper powder
¼ tsp garam masala powder or spice powder
1 tsp salt or to taste
Water
Oil for greasing the Mould Press
Oil for deep frying
Method:
Mix all with little water into a thick dry paste. Use a mould with medium to large holes. For thin sev use one with smallest holes. Heat sufficient oil in a deep kadai or pan. When oil is hot, press the mould press to drop the batter directly into oil. Fry till golden brown. Remove into perforated vessel. When cool break into required sized pieces and store in airtight containers.
Ingredients:
Cooking With Dexter 