Masala shrimp tadka fry

As I have already mentioned in my earlier posts we are core non-vegetarians and prefer fish over any other non-veg item.

A rava (semolina coated) masala(spice marinated) fried fish, a traditional fish curry or a dry dish of fish are the common items of our daily menu. One does get bored at times with the monotonous way of leaving. So to break the monotony I decided to try a regular dry dish of shrimps in an irregular or different way.

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Recipe :

Ingredients :

  • 1 cup cleaned, deveined medium-sized shrimps (you can even cut big shrimps to small pieces)
  • 1/2 onion, sliced
  • 5 green chillies, slit
  • 8-10 curry leaves
  • salt as per taste
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 3 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tbsp ginger garlic paste
  • 3 tbsp oil

Method :

  1. Marinate the shrimp with turmeric powder, garam masala, red chilli powder, coriander powder, black pepper powder, ginger garlic paste and salt. Allow them to rest for around 30 mins.
  2. In a non-stick sauce pan, heat a tbsp of oil. Add to this the marinated shrimp.
  3. Just stir once and then allow them to cook in their own water. For this, cover the sauce pan with a plate and pour a little water on the plate.
  4. Once the water is almost evaporated you will realize the shrimp have been cooked. Open and check the shrimp. In case, you want them to cook more, add some more water on the plate and cook them more covered.
  5. Once they are cooked, remove them on a separately bowl.
  6. In the same pan, add remaining oil. Once hot, add the slit chillies, and curry leaves.
  7. Once they flutter, add the onion and a little salt.
  8. Saute till the onion is soft and translucent.
  9. To this add the cooked shrimp and mix well.
  10. Serve hot with rice or roti.

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Chicken Sukkha

My hubby was bored with the regular chicken dishes I prepared. He wanted some change. I usually prefer gravy items more than dry dishes whether its veg or non-veg. Also, I am always reluctant to try something altogether new as I always have some fear thinking it might not turn good, how it will taste, it should not go waste.

This time my hubby shared a spicy chicken curry recipe with me which I shall share later as I had not clicked any pictures. While I also tried out a dry chicken recipe – Chicken Sukkha.

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Recipe :

Ingredients:

  • 500 gms chicken (cleaned and cut into medium-sized pieces)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 2 tsp lemon juice
  • salt as per taste
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized tomato, finely chopped
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp tamarind pulp
  • few sprigs of coriander leaves, chopped for garnish
  • 3 tbsp olive oil

Method :

  1. Marinate the chicken with red chilli pwd, ginger garlic paste, lemon juice, turmeric powder and salt at least for 2 hours. I usually prefer keeping the chicken marinated for overnight.
  2. Heat 2 tbsp oil in a non stick pan. Fry the marinated chicken till slight brown and dry.
  3. Remove it in a separate dish and keep aside.
  4. In the same pan, add remaining oil. Add the onion and saute till transparent.
  5. To this add the tomatoes and coriander powder. Saute till tomatoes are cooked and oil begins to separate.
  6. Add the fried chicken pieces to this. Add little water and allow to cook till the chicken pieces are soft.
  7. Dilute the tamarind pulp in little water and add this to the cooked chicken pieces.
  8. Add garam masala, pepper powder. Check the taste and add salt if required.
  9. Garnish with coriander leaves and serve hot with roti, chapatis or rice.

 

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Butter Chicken – type one

Butter chicken is enjoyed by all generations of people – may it be old or young. It was well with any type of bread like naans, kulchas or just our normal readily available sliced bread or you can enough it rice or fried rice.

This is a recipe passed to me by my mum and I must say when she prepares it, it just tastes like restaurant types. Yummy!!

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Recipe :

Ingredients :

  • 1 kg chicken, boneless or with bones, cleaned and cut into medium-sized pieces

Set A –

  • 1/2-1 lime juice
  • salt as per taste
  • 1/2 tsp turmeric powder (haldi powder)

Set B –

  • 1 cup yoghurt
  • 1 tsp cumin powder (jeera powder)
  • 2 tsp coriander powder (dhaniya powder)
  • 1 inch cinnamon stick ( dalchini)
  • 3 cardamom (elaichi)
  • 7-8 peppercorns (kalimirch ke daane)
  • 5-6 cloves (laung)
  • 15-20 Kashmiri chillies (1-2 tbsp Kashmiri chilli powder)
  • 1/2 tsp turmeric powder (haldi powder)
  • 2.5 cm ginger (adrak)
  • 6 garlic cloves (lehsun)
  • 4 green chillies
  • 1/4 bunch coriander leaves

Set C –

  • 4 big onions
  • 10-12 cashew nuts
  • 1/4 tsp poppy seeds

Set D –

  • 4 tomatoes

Set E –

  • 1-2 bay leaves
  • 1 tsp kasuri methi (dried fennel leaves)
  • 1/2 cup milk cream
  • 4 tbsp tomato sauce
  • 100 g butter/ 1 stick of unsalted butter

 

Method :

  1. Apply ingredients in Set A to the chicken pieces and let it marinate for sometime.IMG_20160722_203759
  2. Grind all the ingredients in Set B into a fine paste. Apply this to the marinated chicken pieces and keep aside for another 20-30 minutes.IMG_20160722_203540
  3. In the meanwhile, put the tomatoes in Set D in boiling water and keep them for sometime. Remove the skin and grind into puree. Strain the purée to remove any seeds and left over skin and keep it aside.IMG_20160722_203453
  4. Grind all ingredients in set C into a paste and keep it aside. I have used white onion so the paste is in white color. If you use pinkish purple onions, you will get slightly purple paste.IMG_20160722_203448
  5. Incase, you are unable to get very fine paste in step 4, you can strain this paste too to get fine velvety smooth texture.
  6. In a non stick pan, take half the butter. To it add the marinated chicken and fry. Let it cook for sometime but take care that it does not get burnt.IMG_20160722_213103
  7. Remove the chicken and keep it aside. In the same pan, add remaining butter, bay leaves, kasuri methi and fry. Now add he onion paste (Set C) and tomato puree (Set D). Let it also be fried.IMG_20160722_214633
  8. Then add the fried chicken pieces, tomato sauce and salt as per taste. Add the cream and stir well. Let it cook.
  9. Garnish with coriander leaves.

 

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