Monday, November 28, 2016

Fish Molee

  1. Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
  2. Cinnamon Sticks (Patta) – 2 half inch pieces
  3. Cardamom (Elakka) – 2
  4. Fennel Seeds (Perum Jeerakam) – 1/2 tsp
  5. Sliced Onion – 1 big
  6. Slit Green Chillies – 4 or 5 (Alter according to your spice tolerance)
  7. Chopped Ginger – 2 tsp
  8. Chopped Garlic – 4 cloves
  9. Sliced Tomatoes -1 medium
  10. Curry Leaves – A sprig
  11. Turmeric Powder – 1/2 tsp
  12. Black Pepper Powder – 1 tsp
  13. Fresh Garam Masala Powder – 1 tsp
  14. Red Chilly Powder – 1/2 tsp (optional)
  15. Thin Coconut Milk – 2 Cups
  16. Thick Coconut Milk – 1 Cup
  17. Vinegar – 1 tsp
  18. Oil – 2 tbsp
  19. Salt – to taste
For Marinade
  1. Turmeric Powder – 1/2 tsp
  2. Black Pepper Powder – 1 tsp
  3. Ginger Paste – 1 tsp
  4. Garlic Paste – 1 tsp
  5. Lemon Juice – 1/2 tsp
  6. Salt – to taste
  1. Marinate the fish fillets using the above ingredients and keep it aside for half an hour.
  2. Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. It should be fried very lightly around 50%. Remove the fillets from oil and keep aside.
  3. Heat 2 tbsp oil in another wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute.
  4. Next add the sliced onions and saute till translucent.
  5. Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes.
  6. Add the chopped tomatoes and saute well until pulpy.
  7. Next add 1/2 tsp turmeric, 1 tsp pepper powder, 1/2 tsp red chilly powder, 1 tsp Garam Masala Powder and stir fry for a minute.
  8. Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it.
  9. When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate.
  10. Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves.

Chicken fry Spicy

  1. Boneless Chicken – 1.5 lbs (I used Chicken Tenderloins)
  2. Slit Green Chillies – 2 or 3
  3. Curry Leaves – One big sprig
  4. Finely Minced Ginger – 1 tbsp
  5. Finely Minced Garlic – 1 tbsp
  6. Tomato Ketchup – 1 tbsp (I used Maggi Hot & Sweet Tomato Chilly Sauce)
  7. Black Pepper Powder – 1/2 tsp
  8. Oil – as needed for shallow frying
  9. Lemon Juice – 1 to 2 tbsp
  1. Kashmiri Chilly Powder – 1 tbsp
  2. Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
  3. Turmeric Powder – 1/4 tsp
  4. Coriander Powder – 1 tsp
  5. Black Pepper Powder – 1/2 tsp
  6. Chat Masala – 1/2 tsp (optional)
  7. Ginger Garlic Paste – 1 tbsp
  8. Lemon Juice – 1 tbsp
  9. Corn Flour – 1 tbsp
  10. Salt – to taste
Preparation Method
  1. Clean the chicken and dice into bite sized pieces.
  2. Marinate the chicken with the above ingredients and leave it in the refrigerator for atleast 2 hours.
  3. Heat oil in a frying pan and shallow fry the chicken pieces. When the chicken has been fried on all sides, remove it from the pan. You can do this in several batches.
  4. Heat 1 tbsp oil in a non stick pan and throw in the minced ginger, garlic, green chillies and curry leaves.
  5. Saute for a minute or two and then add the fried chicken pieces.
  6. Add 1 tbsp tomato ketchup along with 1/2 tsp pepper powder.
  7. Mix well and remove from stove top. Sprinkle 1-2 tbsp lemon juice before serving. Do not skip the lemon juice as it brings out all the flavors.


About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........