Reshmi kebab

Reshmi Kabab


The word Reshmi literally Silken or smooth. It's perfect to describe these juicy and succulent kebabs. The meat gets this way thanks to the marinade in which it is soaked. Traditionally Chicken but fish, prawns or scallops can also be used instead of chicken as the marinade goes well with seafood as well.


 Recipe(serves 4)

1 kg boneless chicken cut into 2" cubes
2 tbsps garlic paste
1 tbsp ginger paste
1cup fresh coriander leaves
2 large onions chopped
1/2 cup fresh yogurt (should not be sour)
1/2 cup almonds/cashewnut
Juice of 1 lemon
Salt to taste
Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs

Method:

- Soak the almonds/cashewnut in hot water for 10 minutes,if almond is used remove the skins.
- Mix the almonds/cashew, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste.
- Add salt to taste, the lemon juice and mix well.
- Pour this paste and the yogurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
- Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
- When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).

Fish korma

Ingredients:


1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
1 tbsp sugar
1 tbsp lemon juice

Method:

Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles , add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and  heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.

indian fried fish curry(without tamarind)

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

Method:

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.

Chicken jalfrezi ( stir fry spicy chicken)

Ingredients:

* 1 kg chicken - use boneless breasts or thighs diced into 2" pieces
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped fine
* 3 green chillies slit into half (remove seeds to reduce the spiciness)
* 1 tsp ginger paste
* 2 tsps garlic paste
* 1 1/2 cans (420 gms/ 0.96 oz each can) of diced tomatoes
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder (optional)
* Salt to taste
* 2 red bell peppers cut into 2" cubes

Preparation:

* Heat the oil in a heavy-bottomed,deep pan. Add the onions and fry till light brown.
* Add the green chillies, ginger and garlic pastes and fry for 2 minutes.
* Add the powdered spices - coriander, cumin, garam masala, turmeric, red chilli powder and fry till the oil starts to separate from the masala.
* Add the chicken and tomatoes and fry till the chicken turns opaque and is sealed.
* Add a cup of water, salt to taste, cover and cook till the chicken is almost done. This dish should have very little gravy so only add more water if needed to cook the chicken some more.
* Add the red bell peppers and mix well. Cook for 2 minutes and turn off the flame.
* Serve hot with Peas Pulao, chapati or paratha.

Plaintain raita(vhzalakai in curd)

Ingredients:


Plantain/ Raw Banana 1
Plain Yogurt 3-4 cups
Green Chillies 2
Cumin Seeds 1 tsp
Coriander Seeds 1 1/2 tbsps
Garlic 2 pods
Turmeric Powder a pinch
Salt to taste

Talimpu:

Garlic 1 pod
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove stems, wash and halve the green chiles.
Peel and crush the garlic pods.
Remove ends, half and peel the skin of the plantain.
Chop them into small cubes and boil them in water along with turmeric powder and salt until thoroughly cooked.
Once the plantain cubes turn soft, cool them down and mash them thoroughly.
Heat a tsp of oil in a small pan, add coriander seeds, cumin seeds, crushed garlic and green chiles.
Roast them for few seconds and remove from heat.
Grind them into fine paste adding little water.
Into a mixing bowl, add yogurt, mashed plantain cubes, above ground coriander cumin chili paste and salt.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and add to above yogurt bowl.
Mix thoroughly and serve with rice or chapati.

Notes: Make sure the plantain cubes are cooked well.

Green gram soup

The best way to keep diseases at bay and improve your immunity levels during monsoons is to indulge in this nutritious green gram soup with garlic seasoning.

Ingredients

1½ cup green gram
¼ cup finely chopped onion
1 tablespoon ginger garlic paste
Salt and pepper to taste
Pinch of sugar
1 tablespoon oil
1 tablespoon coriander for garnish
2 pods finely sliced garlic

Method

Wash the green gram under running water in a strainer. Pressure-cook till completely soft in texture. Blend in a blender. In a pan, heat oil and gently sauté chopped onions till golden brown. To this add ginger garlic paste till a pleasant cooked aroma is obtained.

Now add the green gram blend. Add water till a smooth consistency is obtained that can coat the spoon. Add salt, pepper and sugar to taste.

Remove from heat. In a pan heat a generous amount of oil. Add sliced garlic to the heated oil and fry till golden brown. Garnish the soup with chopped coriander and fried garlic. Serve piping hot.