Meen Peerapattichathu (Traditional Fare, Sea food)

This is a very traditional, simple preparation using raw mango, bilimbi or kodampuli, according to the season. And generally, small fish or big fish cubed very small goes into this dish.

INGREDIENTS:

Anchovies, sardines or prawns: 500 g

Coconut: 1 cup

Green chillies: 10

Shallots: 8

Turmeric powder: 1/2tsp

Raw mango: 1, sliced or kodampuli: 3 pieces soaked in water

Ginger juliennes: 1 tbsp

Curry leaves: 2 sprigs

Coconut oil: 2 tbsps

Salt to taste

METHOD:

Coarsely crush coconut, green chillies, shallots, turmeric powder & a few curry leaves.

In an earthen “curry chatty”, put in the ground paste, ginger, raw mango, fish, curry leaves & salt.

Mix well & add half a cup of water.

Cover & cook on slow fire till done & all the water has evaporated.

Pour coconut oil before taking off the fire.

I used raw star fruit for this preparation.

Broccoli Bake (Party Menu)

A complete meal, which can also be the star at a party! 

INGREDIENTS

Broccoli florets: 2 cups

Sausages: 250 g

Macaroni: 100 g

Cheese: 100 g

Butter: 3 tbsps

Plain flour: 3 tbsps

Milk: 500 ml

Pepper powder: 1 tsp

Spring onion: 3 stalks

Garlic: 1 tsp finely chopped

Oil: 1 tbsp

Salt to taste

METHOD:

 

Cook macaroni as per instruction on pack & keep aside.

Blanch the broccoli florets, drain & keep aside.Preheat oven to 180⁰C.

Heat 1 tbsp oil, fry garlic till brown & add spring onion, sauté for 3 minutes.

Now, add the chopped sausages, stir  till well coated with oil.

Put in the broccoli & macaroni. Sprinkle pepper & salt. Mix well.

Grease a pie dish & layer this on it.

To make the white sauce, heat butter, add the flour stir well till it roasts.

Take pan off fire & pour in the milk stirring continuously till all the lumps are broken.

Return to heat & stir till sauce thickens.

Add salt & pepper to taste (go slow on the salt, cheese has salt too).

Stir in half of the grated cheese into the sauce.

Pour this over the sausage- macaroni evenly.

Top with remaining grated cheese & bake at 180⁰C for 30 to 40 minutes.

Serve with a cucumber salad.

Chicken Pulao (Party Menu)

This is a North Indian style pulao, very mildy flavoured, white in colour unlike the Malabar counterpart.

 

INGREDIENTS:

Chicken: 1 cut into 8 pieces (about 800 g)

Rice: 3 cups (basmati or jeera rice)

Onion: 3 sliced fine

Green chilli: 6 crushed

Cumin seeds: 1 tsp

Cinnamon: 1” piece

Cardamom: 2

Cloves: 2

Whole black pepper: ½ tsp

Ginger-garlic paste: 2 tsps

Mint leaves: 1 small cup

Coriander leaves: half a cup

Garam masala powder: 1 tsp

Hot water: 6 cups

Ghee: 2 tbsps

Salt to taste

METHOD:

Wash rice, soak for 10 minutes & drain.

 Chop mint & coriander leaves fine & set aside.

Heat ghee in a heavy bottomed pan/handi with lid & fry the cumin, cinnamon, cloves, cardamom & black pepper.

Now, add onions & sauté till golden brown. (Remove some for garnishing, if you need.)

Put in crushed green chilli, ginger-garlic paste, mint & coriander leaves.

When a very tempting aroma of the fried masala fills the air, add the chicken.

Stir it around in the masala till it changes colour, (about 10 minutes).

Add rice now, also, a little salt.

Sprinkle garam masala powder & give a quick stir.

Pour 6 cups of hot water, cover & cook till rice is done.

Check for salt, in between, because it will be difficult to stir in after the rice is fully cooked.

Rest the pulao for half an hour before serving.

Serve with a pickle & raita.

Murg Masala/ Chicken Masala (Party Menu)

This is how it looks initially.

 

INGREDIENTS:

Broiler chicken: 1

Onions: 6 sliced

Tomato: 6 chopped fine

Ginger-garlic paste: 1 tbsp

Red chilli powder: 1 tbsp

Cumin seeds: 2 tsps

Coriander powder: 1 tsp

Turmeric powder: 1/2tsp

Garam masala powder: 1 tsp

Lime juice: 1 tbsp

 Coriander leaves: 1 cup

Oil: 4 tbsps + for frying onions

Salt to taste

METHOD:

Clean chicken & cut into medium sized pieces.

Fry sliced onions brown, remove from oil & grind with ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala powder, cumin seeds, lime juice & salt.

Marinate chicken with this paste for a minimum of 6 hours (keep in the refrigerator.)

Heat 4 tbsps oil in a pan, add marinated chicken & stir till it changes colour, for about 15 minutes.

Now, add chopped tomatoes. Keep stirring occasionally till it browns. (Do not cover & cook).

Sprinkle coriander leaves. Sauté till oil starts oozing from the sides of the pan.

Spicy & tangy chicken ready!

This takes about 45 minutes to cook on slow fire.

The end product!

     

Baby Corn Fritters (Maami's Corner/Party menu)

This can be served as starters at a party. Also, chicken, prawns or cauliflower can be substituted in the recipe.

INGREDIENTS:

Baby corn: 10 (If big, slit into 2)

Plain flour/maida: half a cup

Corn flour: 3 tbsps

Pepper powder: 1 tsp

Baking soda: a pinch

Oil: to deep fry + 1 tbsp

Soy sauce: 2 tsps

Vinegar: 1 tbsp

Red chilli paste: 1 tsp

Spring onion: 3 stalks

Capsicum: 1 cut into thin stripes

Garlic: 2 tsps crushed

Sugar: 1 tsp

Salt to taste

Make a batter with plain flour, corn flour, pepper powder, salt & water (should be of a dropping consistency).

Add a pinch of baking soda. (Alternately, instead of adding baking soda, make the batter with liquid soda.)

Heat oil; dip each piece in batter & deep fry.

Heat 1 tbsp in another pan, add crushed garlic, fry till fragrant and add spring onion & capsicum.

Sauté well & add the chilli paste, soy sauce & vinegar.

Add sugar & salt to taste.

Mix well & stir in the fried corn.

Coat well with sauce & serve.

If serving for a party, keep sauce & fried baby corn ready & toss both together only before serving, otherwise it will become soggy.  

 

Chemeen/Prawns Thenga Masala (Seafood)

This is a very simple & tasty prawn recipe anyone can try. 

INGREDIENTS:

Prawns: 250 g shelled & deveined

Fresh coconut: 2 tbsps

Dry coconut/copra: 2 tbsps

Whole garlic: 15 to 20

Ginger-garlic paste: 2 tsps

Red chilli powder: 1 tsp

Coriander leaves: 1 tbsp chopped

Curry leaves: a few

Tamarind paste: 1 tsp

Oil: 2 tbsps

Salt to taste

METHOD:

Grind coconut, fresh & dry, together. Keep aside.

Heat oil, fry whole garlic till it browns. Then add ginger-garlic paste.

Fry till fragrant & add red chilli powder, turmeric powder & ground coconut-copra.

Sauté well & put in the prawns, tamarind paste & salt. stir fry for a while & pour half a cup of water( 100 ml).

Cover & cook till gravy dries up.

Sprinkle coriander & curry leaves. Serve with rice or chapattis. 

Kolhapuri Mutton (Party Menu)

There is more to Kolhapur than just Kolhapuris(slippers).The food is spicy & authentic.

This is a "must try" recipe. Use whole coriander for that flavour!  

INGREDIENTS:

Mutton: 1 kg

White sesame/til seeds: 50 g

Copra/dry coconut: ½

Cumin: 2 tsps

Caraway seeds/shahi jeera: 2 tsps

Coriander seeds: 1 tbsp

Cinnamon: 1’ piece

Cardamom: 4

Cloves: 6

Pepper: 2 tsps

Red chilli whole: 10 or 1 tbsp powder

Oil: 1 tbsp

 Dry roast sesame seeds & copra separately, do not brown it too much.

Heat oil & fry rest of the ingredients. Grind together with sesame & copra.

Onions: 3 sliced                                               

Ginger paste: 2 tsps

Garlic paste: 2 tsps

Tomatoes: 2 chopped

Coriander leaves

Oil: 2 tbsps

Salt to taste

METHOD:

Heat oil, sauté onions till brown, add ginger –garlic paste & fry well.

Add ground masala, chopped tomatoes & sauté well till oil clears on sides of pan.

Add meat, stir till dry.

Pour 2 cups of hot water (no need to add water if pressure cooking), cook till done.

Add coriander leaves & serve.

This is a semi gravy dish. Good accompaniment for Pulao or Rotis.   

You can use chicken instead of mutton. 

Chicken Wings (Party Menu)

INGREDIENTS:

Chicken wings: 500 g

Onion: 2 chopped fine

Ginger: 1 tbsp chopped

Garlic: 1 tbsp chopped

Green chilli: 2 chopped

Tomato sauce: 1 tbsp

Green chilli sauce: 1 tbsp

Sweet chilli sauce: 1 tbsp

Soy sauce: 1 tbsp

Jam: ½ tbsp

Oil: 1 tbsp + for frying

Marinade:

Pepper powder: half tbsp

Vinegar: 1 tbsp

Ginger-garlic paste: 1 tbsp

Turmeric powder: ¼ tsp

Sugar: 1 tsp

Salt to taste   

Marinate chicken wings with this for 4 to 6 hours.

METHOD:

Fry the marinated chicken wings & remove.

In another pan, heat 1 tbsp oil & fry chopped onions, ginger, garlic & green chilli.

When onions are transparent, add the sauces, jam & fried chicken wings.

Cook on low flame for about 10 minutes or till the wings are well coated with the sauce.

Serve with a salad, a good starter at a party!

Beef Crumb Fry (Party Menu)

INGREDIENTS:

Beef: 500 g

Egg whites: 2

Bread crumbs: 1 cup

Oil to fry

1. Soy sauce: 1 tbsp

2. Sugar: ½ tbsp

3. Ginger- garlic paste: 1 tbsp

4. Vinegar: 1 tbsp

5. Salt: to taste

METHOD:

Cut beef into thin strips against the grain.

Marinate with ingredients 1 to 6. Keep for 2 hours.

Dip each piece in egg white & coat with bread crumbs.

Deep fry till golden brown.

Serve with sauce.

Spanish Rice (Party Menu)

Tired of making the same rice preparations for a get together?

Then this is for you...modified for the Indian palate.

INGREDIENTS:

Long grain rice: 1 cup (I measure in a 200 ml cup)

Bacon: 2 rashers

Chicken stock: 2 cups (400 ml)

Saffron strands: a few

Tomato: 2 blanched & chopped fine

Onion: 1 chopped fine

Garlic: 1 tsp crushed

Olive oil: 2 tbsps

Salt to taste

METHOD:

Soak rice for 10 minutes, drain & keep aside.

Heat oil in a pan, add bacon & crushed garlic.

When light brown, add onion. Sauté till transparent.

Add tomatoes & rice. Stir till well coated in oil.

Now, pour chicken stock with the saffron infused in it.

Add salt to taste (go slow on salt because bacon is salted meat.)

Cook till all the stock is absorbed & the rice is done.

Alternately, use a pressure cooker to make this, only point to remember is use 1 ½ cups of stock for every cup of rice. 

Grilled Prawns (Party Menu)

INGREDIENTS:

Prawns: 500 g

Ginger-garlic paste: 1 tbsp

Red chilli powder: 1 tsp

Lime juice: 2 tbsps

Turmeric powder: 1/2tsp

Pepper powder: 1 tsp

Oil: 1 tsp

Salt to taste

Bamboo skewers: as required

METHOD:

Soak the bamboo skewers in water for 2 hours.

Shell the prawns leaving the head & tail intact.

Devein & wash well.

Mix all the ingredients except oil & marinate prawns with this for one hour.

Poke on bamboo skewers & cook on a grill or non-stick pan.

Turn occasionally till cooked,

Serve with salad & sauce.

Tandoori Chicken (Party Menu)

Tandoori chicken is a very common preparation, which also goes into dishes like “Butter chicken”, “Tawa chicken” etc. It can be made easily in a non stick pan or oven, if you don’t have a tandoor, gas/clay.

INGREDIENTS:

Chicken: 1 cut into 4

Curd/yoghurt: 1 cup (200 ml)

Red chilli powder: 2 tbsp

Ginger-garlic paste: 1 tbsp

Lime juice: 1 tbsp

Cumin powder: 1 tsp

Salt to taste

Oil: 1 tbsp

 Tandoori red colour: few drops, optional (I have not used it)

METHOD:

Cut chicken into 4 o 6 pieces & marinate with all the above ingredients & keep in the fridge for at least 6 hours (overnight is best).

Place on a baking tray & bake in a preheated oven for 45 minutes first, turn over, baste with more oil & bake for another 30 minutes.

Serve with Naan, onion rings & lime wedges.

NOTE: Chop up any remaining prepared tandoori chicken you have and make a Butter chicken masala, or Tawa chicken.

Kalamari Chilli Garlic (Party Menu)

INGREDIENTS:

Squids/kalamari: 500 g

Garlic: 50 g

Onions: 1 cut into rings

Red chilli 10 crushed

Garam masala powder: 1 tsp

Pepper powder: 1/2tsp

Turmeric powder: 1/4tsp

Soy sauce: 1 tsp

Oil: 2 tbsps

Salt to taste

METHOD:

Cut the squids into rings.

Heat oil in a pan, add crushed garlic & red chilli. Fry till fragrant.

Add onions, squid rings, & soy sauce.Do not over- cook it will become rubbery & chewy.

Once done sprinkle pepper, turmeric & garam masala.

Dry it well & serve as short-eats at parties.

Nargisi Kofta /Scotch Eggs(Party Menu)

A very simple, easy to make chicken & egg preparation-stylish too!

INGREDIENTS:

Chicken mince: 300 g

Eggs: 3 hard boiled

Bread crumbs: 1/2cup

Corn flour: 2 tbsp

Ginger-garlic-green chilli paste: 2 tsps

Coriander leaves: 1 tbsp

Oil: to fry

Salt to taste

METHOD:

Grind the chicken mince with ginger-garlic-green chilli paste, coriander leaves & salt.

Transfer into a bowl, add bread crumbs & corn flour & knead well.

Divide into 3 portions, flatten each on your palm, place one whole boiled egg & cover with mince paste to coat all over evenly. Roll in more corn flour, if you think it needs a coating.

Repeat the same with the other eggs.

Keep in the refrigerator for half an hour to set before frying.

Deep fry, swirl it around to brown evenly.

Cut it to serve.   

It can also be put into a tomato based gravy for a kofta curry.

Crab Croquettes ( Party menu)

INGREDIENTS:

 Sea crabs: 4

Garlic: 1 tsp chopped fine

Pepper powder: 1 tsp

Milk: 100ml

Butter: 1 tbsp

Plain flour: 2 tbsp

Egg: 1

Bread crumbs: 1/2cup   

Oil to fry

Salt to taste

METHOD:

Clean crabs, cook & remove meat. Keep the claws aside intact.

Heat butter, add flour, fry well, slowly, add milk to make a thick white sauce.

Season with salt & pepper. Stir in chopped garlic & crab meat.

Cool the mix well, shape  it around a crab claw, dip in beaten egg & coat with bread crumbs.

Deep fry & serve with sauce.  

Pan Chicken Satay with Peanut Sauce (Party Menu)

Everybody knows this recipe, usually made on a charcoal barbeque. You can also do the same on a pan, of course sans the charcoal flavour!

INGREDIENTS:

Chicken: 250 g boneless

Coconut milk: 2 tbsps (thick)

Chilli powder: 1 tsp

Coriander powder: 1 tsp

Turmeric powder: 1/4tsp

Ginger- garlic paste: 1 tsp

Lemon grass: 2 tsps finey chopped

Sugar/jaggery: 1 tsp

Vinegar: 1 tsp

Salt to taste

 Oil: 1 tbsp

METHOD:

Cut chicken into long pieces & marinate with all the above, except oil.

Let it rest for at least 4 hours.

Skewer it on bamboo skewers.

Grease a non stick pan & place the sticks on it, dribble oil in between.

Keep rotating the sticks till evenly browned.

Serve with peanut sauce & salad.

PEANUT SAUCE:

Roasted peanuts: 1 cup coarsely crushed

Onion: 1

Garlic: 1 tsp

Lemon grass: 1 tsp

Red chilli powder: 1 tsp

Tamarind paste: 1 tsp

Coconut milk: 1/2cup

Oil: 2 tbsps

Sugar/jaggery: to taste

Salt to taste
 

Coarsely crush onion, garlic & lemon grass.

Heat oil, fry crushed onion paste.

Add chilli powder, tamarind, coconut milk & half the crushed nuts.

Pour 1 cup water, add salt & sugar.

Adjust consistency by adding more water, if required.

Mix in the remaining nuts before serving for that extra crunch.  

For those who like the sauce spicier, fry a teaspoon of red chilli powder in 2 tbsps of oil & pour over peanut sauce before serving.