Tag Archives: Recipe

Dum Mackerel or Sardines

Ingredients:

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

Method:

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.

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

Stuffed Mackerel/Pomfret Fry

Stuffed Mackeral 1 Stuffed Mackeral 2

Stuffed Mackerel/Pomfret Fry

7 Big Mackerels

Ingredients:

2 Onions

2 Green Chillies

1 inch Ginger

8 Flakes Garlic

1 Tomato

Few coriander Leaves

4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)

Few Curry Leaves

Method:

Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.

Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.

Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.

Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.

Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).

Chicken Ghee (Clarified Butter) Roast

Ghee Roast

Chicken Ghee (Clarified Butter) Roast

1.5 Kg Chicken

Ingredients:

Marinade:

1cup curds

1.5 tsp turmeric powder

1 lime ( Juice)

Salt to taste (1.5 tsp)

Masala:

15 Kashmiri Chillies

8 Red Chillies

15 Pepper Corns

1.5 tsp cumin seeds

3 tsp Coriander seed

1 tsp Fenugreek seeds

15 flakes garlic

1 lemon sized tamarind soaked in water

1 cup Ghee

3 tsp sugar

Three sprigs curry leaves

3 tbls chopped coriander

Method:

Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.

Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water.  Keep the masala water.

Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.

Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.

Garnish with curry leaves, chopped coriander leaves and remove from fire.

Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

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Brinjal (Egg Plant or Aubergine) in Yoghurt Salad

Ingredients:

1  Brinjal

1.5 Onions

4 Green Chillies

1 Tsp Red Chilli Powder

3/4 Tsp Turmeric Powder

1 Tsp Salt

750 gms Yoghurt

Oil for frying

Coriander Leaves for Garnishing

Method:

Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.

Slice Onions into rings and slice the green chillies

Beat the Yoghurt slightly till it becomes smooth (no lumps).

In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.

In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.