Chilli Fish

Ingredients

Fish Pieces  (4 Tilapia Fillets)
Eggs (2)
Onion Cubes (1/2 Cup)
Bell Pepper Cubes (1/2 Cup)
Green chillies chopped (1/4 Cup)
Ginger Chopped (1/4 Cup)
Garlic Chopped (1/4 Cup)
Green Onion Chopped (1/4 Cup)
Pepper (3 Tbsp)
All purpose flour (3 Tbsp)
Corn Starch (3 Tbsp)
Rice Flour (3 Tbsp) ( required only if you want your fish to be very crispy)
Ginger Garlic Paste (1 Tbsp)
Soy Sauce (3 Tbsp)
Tomato Ketchup (2 Tbsp)
Green Chili Sauce (2 Tbsp)
Salt as required

Fish Fry Process

1. Beat the eggs in a bowl and add All purpose flour, Corn Starch, Rice Flour(for crispiness), soy sauce (1Tbsp), Pepper(1 Tbsp), Ginger Garlic Paste(1 Tbsp) Salt, and lastly add the raw fish pieces.
2. Heat oil and deep/shallow fry your fish pieces and keep them aside.

Chilli Fish Process

1. In a bowl take 1 Tbsp cornstarch add water and keep it aside.
2. In another bowl add soy sauce, Green chilli sauce, Ketchup, pepper and keep it aside.
3. Now heat some oil in a wok/pan and saute some chopped garlic, ginger, onion cubes and bell pepper cubes.
4. Time to add salt and the sauce mixture fry for a few minutes and then add 1/2 cup water and let it cook for another 2 - 3 minutes.
5. Now add the cornstarch liquid and let it boil for a minute.
6. Time to add the fried fish pieces and saute until desired consistency and also you can adjust the the pepper and salt now before you take it off from the pan.
7. Garnish with some chopped green onions.

 Serve with Chinese Fried Rice/Noodles 🍝

Fish Dum Biriyani

Marination - 1hr

Prep & Cooking - 1hr

Serves - 4 People

For Marinade

Note : I used Frozen Tilapia Fillets from Costco. King Fish/Pomfret is another amazing option for this Biriyani.

Fish Fillet (Tilapia) - 4

Hung Curd - 1 Cup

Ginger Garlic Paste - 1 Tbsp

Turmeric Powder - 1/4 Tsp

Red Chili Powder - 2 Tbsp

Coriander Powder - 1/2 Cup

Elahchi Powder - 1 Tsp

Mint/Coriander leaves - 1/2 Cup

Curry Leaves - 1/4 Cup

Green Chilli - 3

Fried Onions - 1/2 Cup

Garam Masala - 1Tbsp

Lemon Juice - 1/2 Cup

Salt to taste

Basmati Rice - 3 Cups

Cloves - 2

Cardamom Pods - 2

Bayleaf - 2

Star Anise - 2

Mace

Salt to taste

Oil

For Cooking Rice

Basmati Rice - 3 Cups

Cloves - 2

Cardamom Pods - 2

Bayleaf - 2

Star Anise - 2

Mace

Salt to taste

Oil

For Biriyani

Ghee/Oil - 2 Tbsp

Cloves - 4

Cardamom Pods - 4

Bayleaf - 3

Piece of Cinnamon

Onions - 2 large thin sliced

Tomatoes - 2 large thin sliced

Green Chilli - 4 Ginger Garlic Paste - 1 Tbsp

Red Chili Powder - 2 Tbsp

Coriander Powder - 1/2 Cup

Biriyani Masala - 1 Tbsp

Elahchi Powder - 1 Tsp

Fried Onions - 1 Cup Mint/Coriander leaves - 1 Cup Salt to taste

Fish Marination

1. Marinate the fish pieces with the above listed ingredients.
2. Marinate this overnight or at least for 1hr.                       

Rice

1. Soak Basmati rice for 30 min and drain the water and keep aside. This will remove some of the starch and will make the rice fluffy.
2. Water has to be a little salty so that you don't have to add salt later in the rice.
3. Now in a vessel add the rice and water with the above listed spices, oil, salt and boil till the rice is 70% cooked.               

Method

1. Heat Ghee/oil in a deep non stick pan and add the whole spices, onion, green chili, curry leaves.
2. Saute the onions, fried onions until golden brown and add ginger garlic paste, tomatoes and saute for another 5 minutes.
3. To this add chili powder, coriander powder, biriyani masala, mint leaves, coriander leaves and saute for few minutes.
4. Now add the marinated fish pieces and fry for 5 min. Make sure you don't break the pieces.
5. Now add a layer of fried onions, mint and coriander leaves, elahchi powder and garam masala.
6. On top of this add the cooked rice and spread it evenly.
7. Top it off again with some fried onions, mint/coriander leaves and sprinkle some garam masala and elahchi powder.
8. Cover it tight with a lid and cook for about 20 min on low flame.
9. Once the Biriyani is done take a large plate and place it over the pan and carefully reverse the pan and transfer the biriyani on to it so the fish pieces do not break.
10. Fish Dum Biriyani is ready to be served.

                                      Enjoy it with a glass of Coke and Chips 🍷

Chicken Fry Piece Biriyani

My successful attempt to replicate Vizag's Kamat (Beach Road)/ Hyderabad's Sri Kanya     
Chicken Fry Piece Biriyani. Brings back lot of childhood memories every time I think of this dish.
It is a simple meal consisting of Flavored Rice and Roasted Curry Chicken with Fried Egg as a side.

Serves 5 - 6 People
Cooking Time : 1 hr

Click on the Pulao/Bagara link for recipe.

Ingredients for Chicken Fry

3 pounds    Chicken with Bone
4 Big          Onions

8                Green Chillies
1 Tbsp       Chilli Powder
1 Tbsp       Pepper powder
2 Tbsp       Garam Masala
2 Tbsp       Any brand Chicken/Mutton Biriyani Masala

2 Tbsp       Ginger Garlic Paste (Homemade)

1 Cup        Curry Leaves

1 Cup        Cilantro

Salt

Ghee/Butter/Oil

Spices

6                Cloves

1"              Cinnamon Stick

3                Bay Leaves

10              Cashew

Egg Fry Recipe

1. Boil the eggs and shallow fry them in a pan
2. Remove and keep them aside and toss them with some Chilli powder, Salt, Garam Masala , Cumin Powder & Cilantro.

Chicken Fry Recipe

1. Take a large pan and add Ghee/Butter/Oil and fry all the spices (cloves, cinnamon, bay leaves, cashew) for 5 min on medium flame.
2. To this add  curry leaves, green chillies(adjust according to your spice levels) , ginger garlic paste and fry until the raw smell goes away.
3. Now add the finely chopped onions, salt, turmeric powder. Let the onions caramelize on low flame and until they turn brown in color. 
4. Once you get the desired color add the chicken pieces and cover the pan and let it cook for 5 - 10 min on low flame letting all the water to ooze out from the meat(do not add any water yet).
5. Now add chilli powder, garam masala, biriyani masala powder, pepper and some water and again cover the pan and let it cook for 10 - 15 min on low flame.
6. Remove the lid now and cook the chicken on low flame till you get the consistency you want & garnish with some cilantro.

                             Serve hot with Pulao/Bagara Rice, Fried Egg, Onions & Lemon!!!

Chicken Tikka Masala

Chicken Tikka Masala is a dish made of grilled marinated chicken in a spiced creamy curry sauce.
It can also be substituted with Paneer or Tofu.

Serves - 4 People
Cooking Time - 45 Min

INGREDIENTS
2 Full         Chicken Breast Pieces
2                   Onion
2                   Tomatoes
2                   Green Chillies
4                   Red Chillies
6                   Cashew
1/2 Cup    Cilantro
1 Tsp          Kasoori Methi
1 Tbsp       Chili Powder
1 Tbsp       Jeera Powder
1 Tsp         Garam Masala
1 Tsp         Coriander Powder
1 Tbsp       Sugar/Jaggery/Brown Sugar
1/2 Cup     Heavy Whipping Cream
1/2 Cup     Yogurt
2 Tbsp       Oil
Salt As Required

PROCEDURE

• Marinate the chicken over nite by adding Salt, Chili Powder, garam masala and yogurt. 
• Grill the chicken pieces either in a Grill Oven or a Pan or an Air Fryer.

• Heat oil in a pan and add onions, tomatoes, green chillies, red chillies, cashew, salt and saute until they are cooked. Switch off the flame and let it cool down.
• Grind all the above ingredients and keep it aside.
• Take the same pan and add some oil and add the ground paste to the pan and add some water if the consistency is too thick. 
• To this add chili powder, coriander powder, Jeera powder, garam masala, heavy whipping cream and let it cook on low flame for 5 min. 
• Time to add the grilled chicken pieces and cook for another 5 - 8 min on low flame.
• At this point add Kasoori Methi and cook till you reach the consistency you want and switch off the flame.
• Garnish with some cream & cilantro.

                                                   Serve hot with Tandoori Roti /Pulao Rice!!!!

Ambur Chicken Biriyani

This is an authentic traditional style biriyani from Ambur (Tamil Nadu) and cooked using a different variety of rice called Seeraga samba Rice.

Marination: 15 min
Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3  Cups Seeraga samba Rice
5  Cups Water/coconut milk
6  Cloves
1Tbsp  Shahi Jeera
3  Cardamoms
1″ Cinnamon stick
3   Bay leaves
1   Star Anise
5   Pepper Corns

2 lb Chicken with bone
2   large onions, finely sliced
3 Green Chilies
2 Tbsp ginger garlic paste
1/4 Cup Curry Leaves
2  Large Tomatoes
1/2 Cup chopped cilantro
1/2 cup mint leaves
1/4 Cup thick curd/yogurt

1 Tbsp Garam Masala
1 Tbsp Biriyani Masala
1 Tbsp Coriander Powder
2 Tbsp red chilli pwd
3 Tbsp Ghee
salt to taste

For marination
1 tbsp red chilli pwd
1/4 tsp turmeric pwd
1 Tbsp ginger garlic paste
lemon juice
1 tsp salt

• Marinate the chicken pieces with the above listed ingredients for 15 - 20 min.      
• Soak the rice for 30 min.

Cooking

• Take a pressure cooker or a wide nonstick dish and add ghee.

• Now add all the dry spices, onions, curry leaves, green chillies, salt & ginger garlic paste and fry till the raw smell goes away.

• Once the onions are fried add cilantro, mint, tomatoes , red chili powder & Garam masala and fry till the tomatoes become soft.

• I love to add some biriyani masala powder as well as it enhances the flavor. You can choose any brand you like ( I used Shan).

• Now add yogurt and fry for another minute. 

• Time to add the marinated chicken and fry it with the masala on medium flame.

• To this chicken masala add the rice (3 cups) and water/coconut milk(5 cups). Make sure you add the right amount of salt now and cook it for another 20 min.

• Sprinkle some ghee over it and serve hot.

                                              Enjoy it with a glass of Coke and Chips !!!                                          

Honey Chilli Cake

Serves 4- 5 People
Preparation Time : 20 Min
Cooking Time : 40 Min

INGREDIENTS
2 Cup           All Purpose Flour

3                      Eggs
2 Tsp             Baking Powder
1 Tsp             Baking Soda
1 Cup            Sugar
1 Tsp             Vanilla Essence
1.5 Cup         Unsalted Butter
4 Tbsp           Milk

Honey Syrup

1 Cup            Water
1.5 Cup         Honey
4 Tbsp          Sugar

Jam Topping
3 Tbsp           Jam
3 Tbsp           Desiccated Coconut
2 Tsp             Chilli Powder

PROCEDURE

• Preheat the oven to 350 degrees.Butter the cake pans then line bottom with parchment paper and lightly dust the pan with flour.

• Take a Bowl and beat the butter & sugar until light and fluffy, 3 to 4 minutes,scraping down the sides of the bowl as needed.

• Now beat in the eggs one at a time, then beat in the vanilla essence.

• With the mixer on low speed, add the flour, baking soda & baking powder and beat for another 3 to 4 minutes.

• Now grease the baking pan, pour the batter and bake it for 40 - 50 min or until a toothpick inserted comes out clean.

• Remove it from the oven and cool it for 20 min.

• Now prepare the syrup by boiling water, sugar and honey till you get the syrup consistency.

• Melt the Jam over low flame adding 1 tsp sugar and 2 tsp chilli powder.

FINAL PREP

• Now poke some holes all over the cake and pour the syrup while its still warm and let it soak for a couple of minutes.

• Time to apply the Jam all over the cake and then sprinkle the desiccated powder all over.

Beerakaya / Ridge Gourd Shrimp Curry

                       

Serves - 3 People
Cooking Time - 30 Min

INGREDIENTS
2 Cups        Cooked Shrimp
3 Cups        Ridge Gourd/Beerakaya (De-skinned and chopped)
1 Cup         Chopped Onions
2                   Green Chillies
1 Cup         Cilantro
1 Tbsp       Coriander Powder
1 Tbsp        Red Chili Powder
1 Tbsp       Ginger Garlic Paste
Pinch          Turmeric Powder
Oil As required
Salt As Required

PROCEDURE

• Take a pan, add oil, chopped onions, green chillies, curry leaves and fry until onions are cooked.

• Add Ginger garlic paste and cook till the rawness is gone.

• Now add chopped Beerakaya / ridge gourd pieces, salt, turmeric powder and cook until the vegetable is half cooked.

• Then add the cooked shrimp, chilli powder, coriander powder, little water and cook until the shrimp and the vegetable is fully cooked.

• Add chopped coriander and remove from heat.

• Serve with Rice/Roti.

Lamb Chops !

Serves - 3 People
Cooking Time - 30 Min

INGREDIENTS
1.5 LB        Lamb Chops
1 Tsp         Red Chili Powder
1 Tbsp      Ginger Garlic Paste
Pinch        Turmeric Powder
1 No          Onion
5 No.s       Green Chillies
1 Cup        Cilantro
1 Cup        Mint Leaves
1 Tbsp      Coriander Powder
1 Tbsp      Garam Masala
Oil As required
Salt As Required

PROCEDURE

• Take a pressure cooker, add the lamb chops, salt, turmeric pwd, chili pwd, ginger garlic paste and very little water and cook the chops.

• Once they are cooked keep them aside.

• Now make a paste of Cilantro, Mint and green chillies and keep it aside.

• Heat a pan with some oil and fry onions  till it turns brown.

• Now add the cilantro chili paste and fry on low flame. 

• To this add the cooked chops and fry it on low flame for a couple of minutes.

• Sprinkle some coriander powder & garam masala and fry it for  2 - 3 minutes.

Murghi Ka Salan

Mirchi Ka Salan  also known as Curried chili peppers, is a traditional Hyderabadi Recipe and accompanies any Biriyani. Hubby gives me this interesting idea of replacing the mirchi with meat and I thought why not ? :) And that's how this recipe was born.

Serves - 4 People
Cooking Time - 30 Min

INGREDIENTS
2 LB           Chicken
2                  Onion
1                  Tomato
2                  Green Chilli
1/2 Tbsp  Ginger Garlic Paste
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1 Tsp         Coriander Powder
1/2 Tsp     Fenugreek Seeds
1 Tsp         Mustard Seeds
1 Tsp         Cumin Seeds
1 Tsp         Kasuri Methi
1 Tbsp       Yogurt
1/2 Cup    Cilantro
1 Tbsp       Oil
Salt As Required

Masala Preparation
2 Tbsp   Peanuts
2 Tbsp   Sesame Seeds
2 Tbsp   Dry Coconut Powder

PROCEDURE

• Dry Roast the peanuts in a pan in medium flame, add sesame seeds and let it roast with the peanuts. Now add the dry coconut powder and saute it with the other ingredients. Grind this mixture in a blender, and add some water to make a paste.

• Take a pan and heat oil and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves. Once it starts spluttering add the chopped green chillies and onions and cook this until the onions turn golden in color.

• Now add the ginger garlic paste and fry till the raw flavor is gone. Then add turmeric, red chili powder, coriander powder and the Ground paste with some water and let it cook on low flame for 10 min. 

• Time to add the chicken, yogurt to this mixture and let it cook on low flame for another 20 min and until the oil separates from the gravy.

• Sprinkle some Kasturi Methi and let it cook for another 5 min.

           Note : Kasuri methi gives a nice sweetness and a subtle bitterness to saucy dishes & also produces a pleasant aroma.

• Once done, remove the lid and garnish with chopped cilantro.

• Serve with Hot Rice or Roti.

Cauliflower Pickle !

Prep Time - 30 Min

INGREDIENTS
1 Cup          Cauliflower Florets
1/2 Cup     Mustard Powder
1 Cup          Red Chili Powder
1 Tbsp        Garam Masala
1/4 Cup     Garlic
1 Tbsp        Mustard Seeds for tempering
1 Tbsp        Cumin Seeds
1 Tsp          Hing
3 No.           Red Chillies
1/4 Cup     Curry Leaves
1 Cup          Lemon Juice
Pinch          Turmeric Powder
Oil As required ( Mustard Oil Preferred)
Salt As Required

PROCEDURE

• Take a bowl add cauliflower florets, salt, turmeric pwd, chili pwd and marinate it for 5 - 10 min.
• In a blender powder the mustard seeds and keep aside.

Note : Make this powder right before you make the pickle. Do not store it as the taste may turn bitter.

• Take a large bowl add the cauliflower pieces, mustard powder, chili powder, salt, garam masala, coriander powder , lemon juice, and crushed garlic (add as many as you want as it gives a nice flavor to your pickle).

Note : Adjust the mustard powder accordingly.Adding too much may result in the pickle tasting bitter.

• Take a pan and heat oil. Add mustard seeds, cumin seeds, red chillies, hing, garlic and once it is done switch off the flame and add curry leaves. 

• Let the tempering cool down.
• Now add the tempering into our pickle mixture and let it rest for a day, so the juices are all well absorbed.

Note : Adjust salt, lemon juice if required.