INDO-CHINESE CHILLI FISH

Ingredients

1 lb Fish boneless

To marinate
1 tbsp soya sauce
1 tbsp Worcestershire sauce
1 tsp chilli powder
salt
Oil for frying

3 onions sliced
5 cloves garlic thinly julienne
1 1/2 " ginger thinly julienne
4 nos green chilli slit lengthwise
few curry leaves
3 stalks of scallions thinly sliced
salt to taste
oil
1 tsp soya sauce
4tbsp ketchup

Method

Marinate the fish pieces in Soy sauce, Worcestershire sauce, chilly powder and salt. Be aware of the salt in the Soy and Worcestershire sauces while adding  salt. Keep the marinated fish aside for 30 minutes

Heat oil in a non-stick pan and shallow fry the fish pieces. Keep it aside

Heat oil in the same pan and add onions, garlic, ginger, curry leaves and green chilly and saute until the onions are browned

Add the chopped scallions and saute for a minute

Stir in the Soy sauce and ketchup.

Now gently stir in the fried fish and mix gently to avoid braking the fish pieces.

Cook for a minute or two and serve hot.

Notes and Tips

I used low-sodium Soy sauce which is considered healthier than the traditional version.

You can use Paprika instead of Chilly powder or remove the seeds from the green chilly to reduce the heat index

If you are using a white flaky fish like Tilapia be careful, while turning it during frying and also while tossing the ingredients together, to keep the fish pieces intact. 

FISH FRY

Ingredients

1/2kg Fish , any fish 
1 inch piece Ginger
8 cloves garlic 
1 tbsp Black Pepper 
1 tsp Chilli powder
Pinch Turmeric powder 
Few Curry leaves
1/2 tsp Mustard seed
1 tbsp Lemon juice 
3 tbsp Coconut Oil 
Salt to taste

Method

Whole steaks or cut the fish into equal size pieces. Clean and drain it well.

Grind ginger, garlic, pepper, chilli powder, turmeric powder, mustard seeds, curry leaves, lemon juice and salt into a paste.

Marinate fish pieces with the ground paste and keep it aside for at-least 30 minutes.

Heat coconut oil in a frying pan and fry marinated fish pieces by turning both sides on a medium flame.

Kerala fish fry is ready for serving. Serve it hot with onion rings and lemon wedges.

Tips

Any fish of your choice can be used to make this easy kerala fish fry.
If the fish pieces are large, make shallow cut marks on it with a sharp knife, so that the marinade is absorbed easily.

MULTIGRAIN BUN

Ingredients

2 cups whole wheat flour, plus more, as needed for kneading

1 cup oat flour

1 cup all purpose flour

2-1/4 teaspoons of active dry active yeast

2 teaspoons salt

1 cup lukewarm water

1 cup lukewarm milk

1/4 cup honey

1/2 cup olive oil

1 egg, beaten (optional - it just adds an additional softness to the recipe)

sesame seeds

Method

In a small mixing bowl,add in the lukewarm milk and water, the eggs (optional), the yeast, salt, olive oil and honey. Whisk all the ingredients together and keep it aside.

In the bowl of the Stand mixer with the dough hook attachment, Add the milk yeast mixture to the bowl of the stand mixer. Gradually add in the flours one at a time

Knead using the dough hook of the Stand Mixer until all the ingredients are well combined. Add little more flour as more as needed to make an elastic dough. This process takes less than two minutes in the Stand Mixer .If using hands to knead, knead well until all the ingredients have come together following the same process above.

Place dough in greased oiled bowl and cover with cling wrap or a lid. Allow the dinner roll dough to rise until doubled for about couple of hours.

Once the dough has risen,punch down dough and form dough into 1-inch balls and place the dough on a greased baking sheet for about 1/2 an hour more until it rises. Cover the baking sheet with a towel.

Preheat oven to 200 C while the dough is rising.

Once the dough has risen, brush the dough with olive oil and sprinkle sesame seeds on top of the dough.

Bake the Multigrain Dinner Rolls in the preheated oven for 10 to 15 minutes, until golden brown and the crust looks crisp and has risen. When baking you will notice that the dough will crack to expand showing the fluffiness inside the dough.

Remove from the oven and serve these Healthy Multigrain Dinner Rolls along with soup and salad for dinner.

CAPSICUM MASALA CURRY

Ingredients

2 medium green capsicum
2 medium red capsicum
2 tsp coriander seeds
1 tbsp dessicated or fresh  coconut
1 dry chili
1 tsp sesame seeds
1/4 cup roasted peanuts
1/2 tsp cumin seeds
1 medium onion finely chopped
2 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp lemon juice, optional
1 tsp sugar, optional
2 tbsp coconut oil
salt  as per taste
3/4 cup water

Method
Add coriander seeds, grates coconut, dry chili, sesame seeds in  a pan and dry roast them, over low flame until nice aroma comes .
Transfer them to a plate and after it gets cooled, grind them with roasted peanuts in a grinder and make a fine masala powder.
Hat oil in a kadai over medium flame, add cumin seeds and lit it splutter.
Add chopped onions and garlic, saute till onion becomes light pink.
Add capsicum and sprinkle salt over it.
Saute capsicum until it turns tender but still crispy for 2 minutes.
Add turmeric poser and chili powder and mix well.
Add masala powder, lemon juice and salt.
Stir and cook for 2 minutes.
Add 3/4 cup water and let it boil over medium flame.
Cook until gravy becomes thick .
Serve it with naan or roti.

TOMATO - CILANTRO CHICKEN

This recipe popped up when i was searching in Pinterest. I read it and thought of giving it a try. The brown sugar in it was an odd combination so I did'nt add too much of it, but in the end after all the spices blend beautifully , you will say WOW!!!!!

Ingredients

Chicken marinade

2 large boneless, skinless chicken breasts cut into bite-sized pieces

1 tbsp lemon juice

1/2 tsp salt

1 tsp chili powder

Tomato-cilantro sauce

2 medium onions , chopped

1-2 tbsp brown sugar (as per your taste)

1 tbsp minced ginger

2 medium tomatoes, diced

1 bunch of fresh cilantro

4 cloves garlic

1/8 cup lemon juice

3 chillies

1/2 tsp black pepper powder

1/2 tsp red pepper flakes

1/2 tsp cumin seeds

1 tsp turmeric powder

1 tsp ground cardamom

1/3 cp coconut milk

1/2 cup water

1 tbsp water

salt as per taste

3 tbsp Olive oil

Method

Combine all the ingredients under marinade section in a bowl. Cover and refrigerate for 1 hour.

Meanwhile, place cilantro, garlic, chillies, cumin seed, lemon juice and 1 tbsp water in a blender and blend until it forms a paste. Set side.

Heat olive oil in a skillet over medium heat. Add black pepper, pepper flakes and cook for 1 minute.

Add chopped onions and brown sugar to the pan and toss to coat the onions in the spices. Cook for 6-8 minutes or until onions are lightly browned.

Remove the chicken from marinade and add to the pan. Toss to coat with onions and spices and cook until chicken pieces have turned white on all sides.

Reduce heat to medium, add ginger, tomatoes, turmeric powder, cardamom and stir well. Add contents which were blend in it alongwith salt  and cook for 3 minutes.

Pour in coconut milk and water and let it boil slowly. simmer for 10 minutes.

Uncover the pan and taste the sauce. If it is too spicy, add more brown sugar.

EGGLESS MANGO CAKE

Ingredients

1 cup All purpose flour
1 tsp + 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cardamom powder
1 tsp cinnamon powder
1 cup + 1 tbsp mango pulp or puree
1 tbsp milk
1/4 cup butter/canola oil/coconut oil
1/4 cup brown sugar or granulated sugar ( adjust sugar according to the sweetness of mango)
1/4 tsp vanilla extract
PAM cooking spray to grease ( you can even grease with butter/oil)

Method

Preheat oven to 350 degree F
Sieve flour salt, baking powder, baking soda well. Add cinnamon powder cardamom powder.
Add the mango pulp , vanilla, sugar, butter and milk to  bowl, mix well.
Add wet ingredients to dry ingredients and mix well with a whisk until you have a smooth batter.
Grease baking tray, pour batter and bake for about 30-40 minutes.

PRAWN CURRY WITH COCONUT MILK

Ingredients

250 gm Cleaned prawns 

2 medium Onion , finely sliced 

3/4 tbsp Ginger & Garlic  finely chopped,

1 Tomato sliced or 1 tbsp tomato puree 

1 tbsp Thick Tamarind Pulp

1-1 1/2 cups Thick coconut milk

Curry leaves

1 tbsp coconut Oil

Salt

To grind 

2 tsp Chilly powder 

1 tsp Pepper powder 

1/4 tsp Jeera 

1/4 tsp Turmeric powder

Method

Grind together the ingredients listed under 'to grind' to a fine paste using ½ tbsp water.

Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. 

Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. 

Add the sliced tomatoes or tomato paste  & tamarind pulp to this and cook for 2-3 minutes. 

Add coconut milk & salt to this. Let it boil.

 Add cleaned prawns, & curry leaves. 

Cook till the prawns are done and the gravy is thick.

Serve hot with rice.

Notes

You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy .Adding at least 1¼ cups of coconut milk will give your more gravy.