Fish Mushi Cutlets

Cutlets have always been my favourite be it fish, chicken or paneer and its the easiest thing to make as well...
being a working woman monday to fridays are usually hectic with little time to cook so the easiest thing to do is a quick vegetable and a fish fry or a cutlet to side the veggie...

Fish cutlets are made everywhere but this recipe is a easier version and is based on the idea of not having much time and fatafat cooking...

So here presenting to you fish cutlets, 
(mind this my father in law never ate this fish but he loved these cutlets so much.)

3-4 small (shark fish) mushi( u can even try it with bangda, small prawns, tuna or any other fish who has a little thick meat)
1 onionn cut
2 chillies small
5-6 garlic
less than 1" ginger
A small bunch of coriander
3-4 mint leaves
Jeera 1tsp
Pepper  powder 1/2 tsp
Salt
Lime
Rawa (lil bit)
Oil to fry

1. Boil the fish in little water, adding a bit salt, for 5-8 minutes in a covered vessel
2. Remove it from the vessel, let it cool and debone it, removing the meat
3. You can smash the meat with you fingers or give it a mini coarse grind, it should not be smooth.
4. In the mixy, grind onion, ginger, garlic, chillies, coriander, mint, jeera and pepper for 2 minutes with water till its a fine paste.
5. You will get a lovely green colour masala
6. Add 1/2 Lime juice to the grounded masala.
7. Add this masala to the fish and mix well. Adjust salt
8. Make round balls and coat it with rawa or flour whateva you have.
9. Shallow fry till crisp for 10 minutes.
10. The mouth watering green cutlets are ready...

Its an extremely easy, mouthwatering yummilicious dish which you should try

Brinjal fry

Hiee people, m back after a lonng time...I had been busy travelling for seminars, workshops and small trips to various places from Jaipur to Nashik and from the American school of Bombay to Times of India meet and many workshop at different places which kept me very busy and I couldn't make time to write, but its rightly said 'learn to make time for yourself' and blogging is one of my favourite past time so here I go....

Presenting to you simple recipes but easy and tasty ones ...

Brinjal fry...

1 medium round brinjal cut into round slices
Turmeric powder a pinch
1- 2 tsp pepper powder
Salt to taste
Oil to fry

Cut brinjal, in a  plate mix salt, turmeric and pepper powder well
Apply it on the brinjals and shallow fry in oil till brinjals are soft and crispy..

Its damn easy but very tasty,,,ideal for office workers who come late and do not have much time to cook...

Sausage and salami pasta

Ohh how i love pastas... and the same thing goes with Morgan too...
this is a easier version of home made pasta as a snacker when one is at home after office and a quickie, because it had hardly any cooking time

this is neither a psta in white or red typical sauce,...its just a ghar ka version pasta but it taste as good a restaurantuer's pasta and m sure you'l love making this


Ingredients:
1 packet of 200 gms of pasta( can use any that locally available at the baniya)
2 onions diced into cubes
1 capsicum diced into cubes
5-6 salami(microwave for a min and then chop into small cubes)
5-6 sausages(boil it in a vessel and cut it into 4)
Now if you do not have either of salami or sausage ...you can use boiled chicken shreds
1: ginger minced fine
5-6 garlic chopped fine
4 tbsps Tomato Sauce
1-2 tbsp Chilli Sauce
Salt, Sugar
1/2 tsp Chilli flakes and 1/2 tsp Oregano(i got this from the mangalore store for rs. 10) even if you dont have this its ok

1. Boil the pasta, drain after 10 min and pass through cold water
2. In a kadai, heat oil add ginger garlic onion and saute
3. Add the chilli glakes and oregano.
4. Add the capsicum and saute it 
5. Add the pasta and keep mixing it till the onion has moved all around
6. Add the sausages and salami
7. Add the tomato sauce little by little
8. Add 1 tbsp of chilli sauce 
9. Add some salt
10. Check the taste if you need it more tangy go on with the tomato sauce
11. Finally add a pinch of sugar( and if more spicy add a little more sugar)
12. Mix it well and switch off the gas. Cover it and in a miute or so its ready to eat

Chicken Methi curry

Back after a long time....was kinda busy with the open houses in school...but between the hectic schedule yesterday my sis in law Shiehana gave me this simple chicken curry than she made to taste and i actually liked it..
Infact I should admit that many of my cooking skills I have learnt from her, so kind of she is been my mentor for cooking...
Anywayz this dish was simple, easy, hassle free and the best part is it was another beautiful way to have methi...which usually I gulp while eating just the veggie(lol)
And I always love to have easy dishes for everyday use, as being a working woman you get hardly an hour or so to spend in the kitchen...So here a twist to the usual curries

Ingredients:
1 chicken cut into pieces for curry
2 tbsp Gnger Garlic paste
1 cup Curds
Juice of 1/2 lime
Whole spices(Cinnamon, Cardamom, Cloves, Pepper)
1-2 tsp garam masala
1 tsp dania powder
1/2 tsp jeera powder
1/2 tsp pepper powder
1-2 tsp Red chilli powder
Turmeric
3-4 onions
1-2 tomatoes
2 chillies
1/2 bunch methi, washed and chopped fine
glass of water
Salt
oil

1. Wash chicken and apply salt, ginger garlic paste and lime and keep aside for little while
2. Chop onions, tomatoes, chillies finely
3. In a vessel, heat oil
4. Add the whole spices and let it crackle
5. Add onions, chillies and tomatoes. Let it cook till onion looses its colour
6. Add all the powders and let it cook
7. Add the cup of curd, marinated chicken and the chopped methi
8. Add water(how runny you want, she made it runny because it went well with hot rice)
9. Add a pinch of salt(do not add much, cos' the chicken already has some)
10. if you feel its too tangy (you can add sugar a pinch: Savvy's tip)
11. Bring to a boil.
12. You can even fry a potato and cut slices like chips and use it as a garnish
13. Serve Hot with rice

I prefer adding turmeric to all my foods because its has many healing properties and is good for a variety of diseases....

Prawn Reichadd Chilli

Reichadd is a goan speciality spice mix and it is incredibly tasty.
My aunt Sr Flavia, got this masala for me from goa but u do get it even in mumbai in any catholic manglorean store..
the spice mix is sweet and spicy and its the easiest thing to fry chicken, prawns, paneer in it..
Just apply it and put some salt and fry it, as easy as that.

Yesterday evening tried a little different made, prawn chilli usung this masala, and i tell u it was so awesomee....m lost in its taste!!!

Ingredients:
2 onions diced in cubes
2 capsicums cut in cubes
2 chillies chopped finely
5-7 garlic chopped fine
1" ginger chopped fine
salt
oil
Prawns (200 gms) *Deshelled
Riechadd Masala 2 tbsp

1. Marinate prawns with salt and reichadd spice mix
2. heat oil in a kadai
3. Add garlic ginger and chillies, Saute for a minute, Let it fry
4. Add onion. Saute it
5. Add prawns and let it cook for 10 min
6. If the prawn oozes water, allow it to dry
7. Add capsicum
8. Add salt
9. Serve hot as a starter.

u gonna really love this one!!!

Chicken Moile...tradional yet with a dash of difference

Chicken Moile...(read as mo..elll...)
this is been my classic favourite and nothing can ever take the place of this especially the recipe taught to me by my mum
My mum is a manglorean and chicken moile is a classical traditional east indian dish, but the way my mum makes it, it beats the original recipe.
The original recipe includes sugar and kismis and kajus but this one is different, its tradional, spicy and indeed something you will love eating

This recipe has a secret, to make it more tasty, you make it a day earlier and it will taste even better as the spices blend in it completely.

Ingredients
1-1.5 kg chicken cut into pieces
6-7 onions
15-25 flakes of garlic
2" piece of ginger
3 chillies
3-4 tbsp of bottle masala
1/2 cup of vinegar
2 tomatoes
Whole spices - Pepper, Cardamom, Cinnamon, Cloves,
Curry leaves
Salt, Turmeric,oil
2 potatoes

1. In a vessel, marinate chicken with salt and turmeric powder for half hour
2. Cut onions into round fine slices
3. Chop garlic into fine long slices and similarly cut ginger too into fine long 1/2'' slices
4. Chop chillies too fine
5. Chop potatoes into round medium slices. Add salt and turmeric powder and keep aside for ten minutes
6. Chop 1 tomato finely
7. In a kadai, heat sufficient amount of oil.
8. Fry the marinated chicken till golden brown and its almost cooked.
9. Remove it from flame and let the oil drain.
10. In another frying pan, fry the potatoes till it gets a nice golden brown colour and is cooked and crispy
11. In the same kadai of the chicken, add a little more oil fry the onion till they are translucent.
12. Take out the onions from the kadai once it looses its colour and keep it in a plate.
13. Similarly fry the ginger, garlic and chilies in the same kadai. Once it fries, looses it odour and gets to a brownish colour, take it off from the flame and add it to the other side of the plate
14. Similarly fry the chopped tomato in the same oil and place it in the plate.
15. Now fry the whole spices and curry leaves(kadipata) in the same manner and once they began to crackle, take it of from the flame and add it to the plate
16. Check on the potatoes not allowing it to get burnt and if ready switch off the gas and let the oil drain
17. In the same kadai, add a little more oil and fry the 3 tbsps of bottle masala. Once its done take it off.
18. Now take another thick bottomed vessel, add all the fried ingredients from the plate, add the fried chicken to it,
19. Add the cup of vinegar(3-4 tbsps)
20. Add water to give it a semi curry consistency. 
21. Let it cook for a while. The aroma is now gonna spread in your whole house
22. the other tomato can be cut into 4 halves and added to it as a garnish along with chopped coriander leaves
23. If you feel its very spicy, add a pinch of sugar(usually not needed)

This is a whole christmas royal meal in itself and its very very tasty, It has loads of efforts but its worth taking the effort for any feast .

If you feel the vinegar is more, add water to balance it, or initially keep adding little little,

prawn chilli fry ...lunch dabba item! eastindian style

Prawn chilli fry again is a bang on simple dish, can be made by any new comer, its tasty and can be even carried to work or college with chapatis in your dabba.
Its tasty, simple, quick to make and is almost hassle free cooking dish

Ingredients:
200- 250 gms medium prawns (around 15-20)
2-3 medium onions
1-2 tomatoes
1 potato
1-2 chillies
1tsp ginger garlic paste
Salt, Turmeric, 
Red chilli powder/bottle masala 1-2 tbsp
 Coriander leaves

1. Heat oil in a frying pan
2. Add chopped onions, tomatoes and saute for a minute
3. Add chillies and tumeric powder, 1 tsp of ginger garlic paste
4. Let it cook till onion looses its colour
5. Add red chilli pwder( if you have bottle masala you can add either this or red chilli powder any 1 of both)
6. Cut potato into small cubes and add it to the pan
7. Add the deshelled prawns
8. Add water (not much but just to boil the potato and prawns) may be 1/2 cup or less
9. The prawns will also loose water (so do not add much water)
10. Cover it with the lid and let it cook for 10 min.
11. check whether the potato and prawns are soft. Add salt.
12. let the water dry though not completely.
13. Garnish with chopped coriander leaves

the taste of this chilli fry is with the onions so you have to use atleast 2 or 3 onions.

its yummy i just had it for lunch