1 Big Chicken (1.5 kgs) – cut into medium pieces, wash and marinate with 1 tsp salt, 1 tsp Turmeric Powder and ½ tsp Pepper Powder. Keep overnight or 6 hours.
15 Red Chillies
1 Pod Garlic
2 inch piece Ginger
2 Heaped Tsp Cummin Seeds
1 Tsp Pepper
1 Heaped Tsp Kuskus
3 med pieces Cinnamon
Soak the above in half cup of vinegar overnight or 6 hours.
Grind the above mixture with 2 onions, a tsp of turmeric powderand 3 big tomatoes. Retain the masala water.
3 Onions sliced
1 chopped tomato
4 green chillies (split into two)
A handful of raisins
Half cup tomato Ketchup
A bunch of coriander leaves (chopped)
Salt to taste
Heat some oil in a vessel and saute the chicken pieces for sometime to remove the rawness. Remove and keep aside the chicken pieces.
Add more oil if required, a couple of tablespoons. Fry the sliced onions. Do not brown them. Add the ground masala and fry for about half hour. Add the masala water and more water if required. Add the chopped tomato and fry till you have a thick gravy. Add the chicken pieces and also the raisins and green chillies. Add a cup of water and allow the chicken to cook till done. Add 1 to 1.5 tsp salt as required.
Add tomato ketchup and coriander leaves and remove from stove. Serve hot
6 Allu or Colococia Leaves
2 cups Gram flour or Channa Atta
¼ tsp Asofoetida or Hing
1 to 1.5 tsp Chilli Powder
2 tsps Sesame seeds or Teel
1 tsp Turmeric Powder
1.5 tsp Salt
2 tblps Jaggery
1 tblsp Oil
Wash and wipe the leaves. Cut the remaining stalk at the back of the leaves. Keep aside. Mix all the ingredients in a bowl. Add little water to form a paste.
Apply the paste to the back of a leaf (big) leaving the edges (about a cm) dry. Then place a smaller second leaf and apply paste to it. Then the third and repeat. You can add more leaves to make a thicker roll.
Now fold in the sides to meet at the middle (broader sides). Then the other two sides. This will form a rectangular flat cake. Now roll from one side to meet at the other end. Keep aside. Repeat to form the second roll. You may use more leaves and have more rolls. Make more paste as required.
Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Once cool cut into slices to form Patrade Pinwheels. Shallow fry each side in a little oil for a few minutes. You can store the remaining Rolls in refrigerator for future use.
1 cup raw peanuts with skin
3 tbsp. Gram Flour or Besan
3 tbsp. Rice Flour
1 to 1.5 tsp salt
1 to 1.5 tsp Chilli Powder
½ tsp Garam Masala Powder
½ tsp Amchor Powder or Mango Powder
¼ tsp Asafoetida or Hing
2 tbsp. oil (optional)
Little Water for mixing the flour with peanuts.
Drop the groundnuts in a bowl of water and immediately remove and drain.
In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.
Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.
If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.
Enjoy. Snack for all occasions. Remember Spice to taste.
800 gms of Beef cut into cubes
1 Onion sliced and chopped into big pieces
2 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder
1 tsp Pepper Powder
1 tsp Cumin Powder
1 Tsp Garam Masala Powder
1.5 tsp salt
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
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.
Have with bread, chapatti or rice.
1.5 cups Rice Flour
¾ Cup Urid Dhal Flour (Black Gram Dhal)
1/8 cup Fenugreek Flour (Methi)
3 Cups water
Ghee (clarified butter) – Optional
Water for frying Dosa
Mix all the flours and water to form smooth batter. Not too thin or too thick. Keep it overnight (10 to 12 hours). Just before frying the dosa’s remove the required batter or all of it, add salt. Heat Dosa Pan. Sprinkle water to test the pan. Don’t apply oil to pan. Spread a ladle of batter and then little ghee on to dosa. Close for a minute. Check if dosa is ready (the sides will start coming off the pan). Remove. Have the dosa with white coconut chutney, green chutney, sambhar.
425 gms Tuna Meat (Canned in Spring Water)
1 Onion (medium)
4 green Chillies
1½ inch ginger
6 Cloves Garlic
1 bunch Coriander Leaves
1 Stalk Spring Onions or Onions Leeks
Few mint leaves
All above to be minced fine
300 gms Potatoes- (boiled and peeled)
1 tsp Pepper Powder
½ tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
½ tsp Turmeric Powder
½ tsp Chilli Powder
1 tsp salt or to taste
Toast Powder (bread crumbs)
Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together. Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.
Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.
800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
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.