Green Pepper Fish Roast

This month's recipe is fish cooked in fresh green peppercorns...

Green peppercorns

 Black,white & green peppercorns are all products of the same plant,but each is harvested  & handled differently.Green peppercorns aren't ripened & have fresh flavor & less pungent....
Don't they look attractive :)They are sold in the market during this season & I love using this spice in non--veg recipes:)
So here's a lovely recipe fish cooked in green peppercorn sauce.....

Serves:3
Ingredients:

• 300 gm or slice rawas fish or pomferet.
• 2+1 tbsp coconut oil or any other oil.
• 2/3 cup shallots /sambar onions.
• 4 garlic clove .
• A small piece ginger.
• 1 tomato chopped.
• Salt to taste.
• 2 tbsp green peppercorns.
• 1 green chilly.
• A pinch of sugar.
• Few curry leaves.
• 1 tsp turmeric powder.
• 1/2 tsp jeera powder.
• 1''cinnamon.

Method:

• Wash the fish well, make a paste of 1/2 tsp turmeric powder,1 tbsp crushed green peppercorns,jeera powder, a pinch of salt & rub well on both sides of the fish & keep aside.
• Heat 1 tbsp oil in pan add the shallots,ginger,garlic,green chilly & saute for 5 min add 1/2 tsp turmeric powder,tomato & green peppercorns & fry till tomato is cooked.
• Take off the flame cool & grind to a fine paste.
• Heat 2 tbsp oil in a non-stick pan, place the marinated fish & fry lightly on both sides,
• Remove the fish from the oil & keep aside.
• In the same pan (if required add little more oil) add the curry leaves & the cinnamon saute for sec.
• Add the ground paste,salt to taste,pinch of sugar & 1/2 cup water let it boil for another 3 min.
• Add the fish & cook on medium heat till the fish is done,the water evaporates &the masala coats the fish & the oil floats on top.

Note: If you don't have green peppercorns can use the black peppercorns.

Mutton Chops

I got this incredibly delicious recipe when I was doing my home science course...After so many years I still remember this recipe vividly as it is committed to my memory ..When I got this recipe the next day I cooked it for my dad as he was very fond of mutton dishes....Sometimes I replace mutton with baby potatoes & it comes out great:) In this recipe i made it with both mutton & baby potatoes. What I love most about this recipe is the taste of garlic...I love adding more of garlic:)

Serves:4
Ingredients:

•  500 gm mutton chops.
• 10 baby potatoes.
• 10 byadgi red chilies.
• 15 cloves garlic.
• tbsp coriander powder.
• 1 tsp jeera powder.
• 1 tsp peppercorns.
• 1 tsp garam masala powder.
• 3 large onions.
• 2 tomatoes.
• Salt to taste.
• 1/2 tsp turmeric powder.
• Few chopped coriander leaves.
• 3 tbsp oil.

Method:

• Wash the mutton chops well & keep aside.
• Soak the red chilies in hot water for 5 mins.
• Half boil the potatoes & keep aside.
• Cut the onions in round slices.
• Grind the red chilies, garlic, jeera, peppercorns,turmeric,coriander powder to a fine paste.
• In a cooker add the mutton chops,ground masala, tomatoes, salt to taste,1 cup water & let it boil.
• Cover & pressure cook for 3-4 whistles or till the mutton is tender, Turn off the heat & let the steam escape all by it self.
• In a non-stick or heavy bottomed pan add the oil when hot add the sliced onions fry till transparent add the cooked mutton with the gravy & the potatoes & cook on slow flame till the gravy thickens coats the mutton chops well & oil oozes out.
• Garnish with  chopped coriander leaves.
• Serve hot.

Banana Cake

I frequently  bake banana cake when I have over ripe bananas at home, more often than not they tend to go in the bin . For me this banana cake is easy to make and does not take a lot of effort.

Try this classic soft moist Banana Cake sprinkle with icing powder it's yummy!!!

 Ingredients:

• 300 gm over ripe bananas 
• 200 gm maida.
• A pinch of salt.
• 1/8 cup each walnuts & almonds.
• 1/2 cup refined sunflower oil.
• 1 tsp baking powder.
• 1/2 tsp baking soda.
• 3 eggs.
• 1/4 tsp cinnamon powder.
• 200 gm Brown sugar.
• 1/8 cup lukewarm water.

Method:

Blend the Banana, walnut & almond in a blender.

Sieve the maida, baking powder, baking soda, salt & cinnamon powder mix well & keep aside.

Line a 8 inch diameter round  cake tin & 2&1/2 inch height & preheat the oven to 210 C. 

• In a bowl add  the brown sugar,egg, oil .cinnamon,salt & banana mixture ....

• With a electric blender beat for 3 min till creamy.

• Add the dry sieved mixture that's maida, baking powder, baking soda,Salt & cinnamon powder.

• Using a spatula cut & fold lightly till well mixed for 4 min..Add the lukewarm water & mix lightly for 3 min...

• Pour the cake batter in the lined  cake tin.
• Bake in a preheated oven 210 C  for 45 min or until a skewer comes out clean.

• Remove from the oven & cool completely on a rack..

• Serve sprinkled with icing sugar..Enjoy 😋

 

Creamy Grilled Chicken

There are different masala's in preparing grilled chicken....& is a favorite in every household.....

In this recipe I've grilled the chicken in kundapuri chicken masala powder & cooked in cream on slow flame or you can even bake till dry. 

Kundapuri masala powder recipe..Click 👉 : Kundapuri Masala Powder

Serves:3

Ingredients:

• 500 gm chicken cut in large pieces ( use legs & thigh pieces)
• Wash the chicken well.
• Marinate in Kundapuri Masala Powder

                                  Or 

• In 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1 tsp oil or ghee,     & salt to taste make a paste & rub into the chicken pieces well & keep aside. 
• 1/4 cup curd.
• 1/2 tsp saffron.
• 1 tsp ginger garlic paste.
• 1 tsp jeera powder.
• 1 tsp garam masala powder.
• Add all the above ingredients  to the chicken mix well & keep aside for 1 hr.
• Grill the chicken on both sides till the chicken is cooked.
• In a pan add 1/2 cream or milk, add 1/2 tsp kasturi methi add in the grilled chicken & cook on slow flame till it's dry.
• Serve hot with pulkas.

                 

       

     

          

Bitter Gourd Pulissary

What‘s for lunch today…. if.the answers bitter gourd…. Yuk that’s you’ll get the answer from every body…this is one vegetable which is not liked by many of them…coz it has a strong bitter taste...

Though it has a unique taste it can be prepared delicious in a right way....I love this vegetable when its fried,when ever I visit a Kerala restaurant  they serve this bitter gourd chips  as a side dish I keep asking for more when fried there is no bitterness or if u cook it with a little bit of jaggery its delicious.

Here I’m going to share a recipe bitter gourd pulissary a sweet,sour & spicy dish. My mom is to prepare this dish for vishu & onam sadhya a favorite of mine even I make sure I prepare this on Kerala festival & it goes well with steamed rice , Toovar Dal or Pachadi...:)

Serves :5
Ingredients:

• 200 gm bitter gourd cut into small pieces .
• 7 red chilies.
• 2 tbsp or 1/8 cup coriander seeds.
• 1/4 cup grated coconut.
• A dash or 1/8 tsp methi seeds.
• 1/2 tsp jeera.
• 1/2 tsp pepper corns.
• 1 tbsp raw rice.
• 1/2 tsp turmeric powder.
• 1 cup sambar onions/shallots sliced.
• 2 green chilies minced.
• 1 tsp crushed garlic.
• 1/2 tsp grated ginger.
• 10 gm tamarind soaked in hot water or you can use the paste.
• 25 gm jaggery.
• Salt to taste.
• 1 tsp coconut oil.

Seasoning: 1 tsp mustard seeds, few curry leaves, a pinch of methi seeds, 1/2 tsp crushed garlic,

2 whole red chilies,1 tbsp coconut oil.

Method:

• Wash the bitter gourd slit it into two & remove the seeds...

• Chop into bite sized pieces & soak the bitter gourd pieces in salted water for 1 hr to remove the bitterness, drain the water & keep aside.

• Heat 1 tsp oil in a non-stick pan add the raw rice & roast till it pops like a popcorn , it'll take 1-2 mins...

• Add the grated coconut & stir fry 3-4 mins....

• Add in the coriander seeds & continue stirring...

•  Till the coconut is light brown in color....
• Add the methi, jeera, pepper & keep stirring...

• Till the coconut is dark brown in color (as you see in the above pic)... Off the flame. 

• Add the red chilies & keep stirring till its cool,add the turmeric powder & grind to a fine paste.
• In a pressure cooker add the bitter gourd pieces,ground masala,masala water,sliced shallots,green chilies,ginger,garlic,jaggery,tamarind water(squeeze the tamarind well & use the juice) or Hog Plums, salt to taste & 1/4 cup water & let it boil,close the cooker & cook to 2-3 whistles.
• When the pressure is down open the lid & check (if you need more tangy add more tamarind juice) if there's more gravy reduce to a thick gravy.
• In another pan  add 1 tbsp coconut oil when hot add the mustard seeds when it stops popping add the crushed garlic, curry leaves,methi seeds & the whole red chilies stir for a sec & pour over the gravy & let it simmer for 5 mins...Take off flame serve hot with steamed rice :   

Bitter gourd with Ambade / Hog plums

Note: Instead of tamarind can add 3 or 4 Ambade / hog plums which is more tasty.😋

Kundapuri Chicken Masala Powder

This masala powder is a special blend used in Mangalore especially in bunt community in chicken recipes. I use it for all food preparation. I have been lucky to get to know how to make this powder from one of my friends and for 15 years I have been making this powder once a year in summer & storing it in my fridge. When it comes to preparing a quick dish I use this powder especially for chicken.

I make my own masala powders, by this I mean- wash dry and roast the ingredients and then give it to the mill to powder once in a year during summer. Of course I share it with my sister and other good friends.

Today I’m sharing a famous special blend used by the Bunts community called the Kundapuri Chicken Masala Powder, It's also known as taal masala powder

What I love about this powder is that when it comes to a quick preparation of a chicken dish I use it and it never lets me down. It always comes out great. I use it for all the time for different dishes. It’s a winner.

 Ingredients:

• 1/2 kg byadgi red chilies.
• 1/2 kg dry guntur red chilies.
• 2 cups coriander seeds.
• 1 cup jeera seeds.
• 1 cup pepper corns.
• 1/3 cup methi seeds.
• 1 big serving spoon turmeric powder or you can use turmeric sticks.
• 1/4 kg garlic. 
• Few curry leaves.

Method:

• Remove the stalks of the red chilies &  roast them in 1/2 tsp oil in a kadai till u get nice aroma.....Make sure u do not burn any of them so heat on low flame...you can roast few at a time.,Remove them & cool completely the chilies will turn crisp.
• Dry roast rest of the ingredients separately except turmeric & garlic..Let them cool completely.

 or

• You can dry all the ingredients in the sun till crisp.

•  Powder all the ingredients in a dry grinding jar except garlic or you can give it to the mill to powder it.
• Next slightly crush the garlic cloves & dry them with the curry leaves ,add to the masala powder & mix well .

•  Cool & store in a airtight container or better to store in refrigerator for later use.

Check out this recipe using taal powder👉 Oven Cooked Chicken Sukka